Foodieforager’s Finds: Fresh Black Morel Mushrooms!

The season is here in NE Ohio.  My first morel mushroom this year was foraged on April 11th, the earliest that I can ever recall.  Several blacks of various sizes:

Fresh Picked Black Morels 4/11/2010

We find that with morels, simple is best!  Pan fried in butter with salt…..oh my, nothing gets much better.  We did do this, of course, but as I had some left, topped a homemade personal pan pizza with them.  Sheer bliss!

Homemade Pizza with Morel Mushrooms

Homemade Personal Pan Pizza with Morel Mushrooms


  • 1 extra large English muffin (recommend Wolferman’s) – pressed down on to flatten slightly
  • 1/4 – 1/2 cup pizza sauce or tomato sauce (I am still using up homemade frozen sauces from fall of 2009)
  • 1/4 cup shredded low-fat mozzarella cheese
  • 3 or 4 black morel mushrooms, halved and quickly sautéed in 1 tsp of butter and a dash of salt
  • a pinch of black Cyprus lava salt as a finishing salt

Lightly toast the English muffin. Top with sauce, cheese, and morels.  Place under the broiler until cheese is melted and the morels are slightly crispy.  Crush a pinchful of Cyprus black lava salt over top and enjoy!