Chef Jasper Mirabile of Jasper’s, a popular Kansas City Italian restaurant, is a national board member of the American Institute of Wine and Food. He also hosts a radio talk show about cooking and sells a line of sauces and dressings. So when he arises early in the morning to hunt morels, you can be pretty sure he’ll come back with the makings of a delicious meal.
On the way back through the woods, Chef Terry and I exchanged recipes and stories of how we would prepare our “catch of the day.” I was going to saute mine in butter and toss with homemade taglitelle, add some ramps and garlic chives that we had foraged and finish with a touch of Sicilian Sea Salt and red pepper flakes. Simple, easy … that’s all!
So my friends, if you’re lucky enough to know someone with a little knowledge about foraging and if you have a pair of lucky, fresh pressed jeans and a polo shirt, I highly recommend you go morel hunting this May. The season is a little late, but believe me, the morels are aplenty. I hate to say it but: “When Life Gives You Morels … You never say, ‘NO.’”
Don’t miss Chef Mirabile’s mouth-watering recipe for taglitelle and morels.
Photos: The Kansas City Star
Read More: Morel Hunting Yields a Bounty (The Kansas City Star)