Morels for Lunch

Yesterday, my husband decided to walk around a couple of our farms. On one of them, he found a tasty treat—morel mushrooms! If you aren't familiar with morels, there's info on The Great Morel website.

I'd thought it was a few weeks late in the season for morels, but the ones he brought home looked fine. I decided to saute some in butter for today's lunch. First I trimmed off the ends of the stems and washed the morels. 

Then I drained them . . . 

  . . . and sliced them.

I had some kale (my favorite green vegetable!) that I'd picked yesterday and figured that would go well with the morels and some organic ground beef I had baking.

While the kale steamed and the beef baked, I sauted the sliced morels in butter.

This is what I had for lunch today—bunless cheeseburgers (I'm diabetic and gluten-intolerant so no buns for me), steamed kale, and sauted morels.

Tasty, very tasty. Be warned, though. Once you've eaten morels, it's hard to go back to regular mushrooms.

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