Last weekend we spent a short time collecting morels in El Dorado County with our good friend Bob Mackler.  A few pounds of morels were plenty for us to have morels prepared one way or another for most of a week. This morning I made an omelet with the last of the fresh morels collected last weekend.

Recipe:

• 3 eggs
• 3 T cream
• chopped morels
• asparagus, sliced
• grated cheese
• butter
• salt & pepper

Sauté the morels in butter until soft. Add the asparagus and cook until done. Salt this mixture to taste. There should be a slight caramelization of the morels when done. Remove from heat.

Beat your eggs lightly with the cream, salt & pepper to taste. Cook your omelet adding the morel and asparagus mixture, plus the cheese while the eggs are still a little runny…don’t overcook the omelet!!! I used a good quality Cotija, but a Parmigiano-Reggiano or Pecorino would be great also. Don’t use too much cheese, the morels and asparagus are the stars here.

The morels and asparagus are a great spring combination…you will love this omelet! Morels and fresh fava beans are also a classic combination and make great omelets and many other dishes.

(Lots more about mushrooms can be found at MykoWeb.com)