Eatin' from the yard: Morels and an invasive plant
First of all, I will not reveal where I find my mushrooms, so don't even bother asking.
But I will reveal this yummy recipe which is an adaptation on a tiny little blurb that showed up on the bottom of a page in an issue of Cooking Light.
Asparagus with morels, bacon, and garlic mustard
2 slices good bacon
1 Tbl butter
~6 oz morel mushrooms, quartered
1 pound asparagus, cut into 1" pieces
salt and pepper
handful of garlic mustard leaves (or chives, ramps, other oniony-garlicy plant)
Cook bacon in skillet. Remove when done and set aside. Add butter to pan and saute mushrooms for around 4 minutes. Add asparagus, salt and pepper. Saute 5 minutes or until asparagus is crisp tender.
Remove from heat and sprinkle with bacon and chopped up garlic mustard.
I added a bit of olive oil to make it saucier. I also added a splash of balsamic vinegar because I like that flavor with asparagus.
I also ate most of it myself because my family is anti-mushroom.