Fresh morel mushrooms are a delightful sight at the start of spring. They are beautiful to look at and the taste is just out of this world. They vary in colour from light to dark brown and look like little walnuts. They are delicious cooked in a rich, reduced chicken stock sauce finished with cream, Armagnac and chives and served on toasted brioche.
Sand and grit collects in their frilly heads so do wash them in a bowl of water and dry in a salad spinner before using.