The first mushrooms to appear in the spring, morels are in season from late March through June. They grow wild in many areas of the United States, though they’re foraged most extensively in the Midwest and in the Appalachians. Cultivated morels are usually available year-round.
Morels are a wonderful accompaniment for veal and poultry dishes and pair perfectly with other early spring vegetables like asparagus, fiddlehead ferns, and green peas. Morels in cream sauce is a traditional preparation: the cream sauce makes the mushrooms more succulent, and the mushrooms’ delicate flavor infuses the cream.