The exotic fungi morel is the perfect final touch for a great meal.
There is perhaps no more sought-after U.S. mushroom than the morel: a fragile, honeycombed delicacy — closely related to the truffle — that pops out of the ground for just a few weeks each year. Iron Chef Alex Guarnaschelli calls the morel “the sacred mushroom.” Its gastronomic versatility has earned it nicknames like Dry Land Fish and Hickory Chicken.