Moonlight's Delights

Black Morels are probably the most popular edible wild mushroom in North America. Many people consider a spring forage for morel mushrooms to be a family tradition. The morel feast after the hunt is the best part of the day as one's tastebuds are delighted by the morel's mild earthy flavor. Many mushroom foragers prefer to simply dip their morels in egg, roll them in flour and pan fry them, but if one is so inclined, the possiblities are endless.The morel's mild nutty flavor is an excellent accompaniment to steak, pairs well with onions, and goes perfect with wild game or greens. Any restaurant with morels on the menu is sure to be a hit.

Shrimp, Morels, and Egg Noodles

2 ounces Dried Morel Mushrooms
1 pound raw Shrimp
5 Tbs Oil
1 medium Onion
1 Bell Pepper
2 Cloves Garlic
8 ounces Whole Wheat Egg Noodles
¼ cup Parmesan Cheese
½ cup chopped Parsley
Sea Salt to taste

Soak Dried Morels in cold water for 1-2 hours. Peel Shrimp and place shells in 6 cups of boiling water for 5 minutes. Strain out shells and reheat water. In a separate pan, heat 4 Tbs Oil over medium heat then add onion and rehydrated morels. Cook for 5-10 minutes until morels begin to brown. Add Bell Pepper and Garlic, stirring often. Boil Egg Noodles in the reheated shell water. Add peeled raw Shrimp to Morel pan and cover. Drain Egg Noodles and mix in Parmeson Cheese and 1 Tbs oil. Stir and cover. When Shrimp turns pink, season with Sea Salt to taste and mix in chopped Parsley and Egg Noodles. Serve and enjoy.