Morel Mushrooms, it's that time of the year!!

This could be my favorite mushroom, it is at the very least one I truly enjoy preparing and serving. I find there is a distinct difference in the flavors as the season passes just as the map below shows how it moves.

Here in California, the Morel's natural smoky flavor is more intense. This is due to the fact they are often found in areas of recent forest fires taking on the natural smoky flavor of the earth in which they grow. They are also the first or earliest Morels to hit the markets.
Pricey?  A bit, but worth every cent spent in my opinion even in there dried form which can be found year round as with most mushrooms.
Over the next few posts, I will offer a few of my favorite recipes, some classical, some more cutting edge cuisine..
Until then "Think Good Thoughts & Smile"!

A brief word on Garnish!

Yesterday the question came to the table is it OK to utilize the rim of the plate? Yes! I know this is not the best picture but it does show how I recently used the rim of the plate not only for a side dish but to the garnish as well.
Garnish is meant to be simple and accent the the main in this case Filet Mignon with Port Demi, Morel & Chanterelle Mushrooms, Creamed Cauliflower and Roasted Brussels Sprouts. The challenge of the plate actually worked out beautifully by utilizing the rim for the Brussels Sprouts which became the garnish along with a sprig of Thyme.
It is said we eat with our eyes first, followed by aroma them taste. This is true beyond the word so keep your plates simple, clean and full of the flavors in which you are offering.
Here is another example:

There is not much going on to distract from the entree other than a sprig of Italian Parsley.
I think you can get where I am going with this. Yes it is fun to show ones creative side with carvings and plate paintings, both have there place, the key is knowing when to use them.
I will return, until then "Think good thoughts & smile"!