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Wild about MORELS.

Publication: The Register-Guard (Eugene, OR)
Publication Date: 28-APR-04 		Format: Online
Delivery: Immediate Online Access
Full Article Title: Wild about MORELS.(Food)(Chef and cookbook author shares secrets of serving these forest delicacies)(Recipe)

Article Excerpt
Byline: Jim Boyd The Register-Guard

Jack Czarnecki, chef-owner of the Joel Palmer House in Dayton and the author of three mushroom cookbooks, believes caraway and sweet pepper are the preferred flavors to use when cooking morels, the spring mushroom that's in season now.

When Czarnecki wrote his first cookbook, he decided that morels have an indescribable earthy flavor with hints of caraway and sweet pepper.

"And I pretty much engineered my recipes with that in mind," he said. "In fact, those are two of the ingredients I use fairly often when I cook with morels."

Mushroom enthusiasts are hoping for a plentiful harvest of wild morels this year because the mushrooms sprout up in the spring after forest fires, and there were some extensive fires in the Cascade Range last year.

The Deschutes National Forest will allow both commercial and noncommercial picking on much of the 90,000-acre B...

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