Q: In the fall we gather wild morels in the forest. I need suggestions for what to do with them besides deep frying.

Lynne: Morels always remind me of hazelnuts, and because they're so delicate you don't want to overwhelm them with flavoring. You can sauté them with a little bit of butter and minced shallot or garlic then add some crushed, toasted hazelnuts toward the end of the sauté. The nuts and little hint of garlic bring out lovely flavors in morels. You could add a bit of cream also and cook it down a bit. Then eat it on its own or put it over scrambled eggs or pasta or rice.

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