View from a roadside breakfast of eggs and just plucked morels cooked over a camp stove. The taste was earth and funk (and even a crunch of grit!!). Mistakenly I’m sure, I think of dried mushrooms to flavor and fresh to cook and eat. The foraging of morel mushrooms made for a couple of very memorable days. The weather was sunny and warm, snow still visible on higher ground, and the forest char (burned conifers = perfect hunting grounds) was interspersed with green trees with fine full branches. The air was clean and smelled of pine and earth. There were so many mushrooms covering the forest floor. It took a moment to align with their presence, but once you spot one, you spot hundreds.
A humbling, amazing and delicious experience.
El Dorado National Forest
Heritage Culinary Artifacts