During the month of May, a different type of hunter takes to the Michigan woods. Their prey is now low-lying honeycomb shaped fungi, morels. The woodlands mushroom is highly coveted by chefs and known for its unique taste. Current State spoke with Phil Tedeschi, President of the Michigan Mushroom Hunters Club and Ruth Johnston, author of the book "The Art of Cooking Morels".
Tedeschi confirms that the unique flavor is at the heart of the morel's appeal. Johnston discusses this flavor in more depth, divulging morel recipe ideas that go beyond the typical method of sautéing them in butter.