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They’re first
Depending on where you live, you might find fresh morels between March and June. “The morel is the first mushroom of the year in most parts of the country,” says Fortu. ”After a long winter and a lack of variety in ingredients, chefs flock to morels as an ephemeral luxury.”
Any chef interested in seasonal cooking wants morels in spring, he adds. “Morels go so well with spring ingredients like asparagus, ramps, nettles, fiddleheads, and bitter greens.”
Morel Mushrooms growing in the wild.
