On my way back from the 'stairway to ramp heaven' I made a foraging find that made the day seem like it was born of magic, unicorns and rainbows... i found some morels! And not the kind I have to kneel down a pray for, but the kind I kneel down and pluck from the earth... Huge wild morel mushrooms. The most morels I have ever held, the most I have ever seen, the biggest most beautiful... morels the size of a f-en pine cone! 
we literally stumbled upon the patch of morels when walking back through the forest and (not) trespassing past someone's house... (omg, i stole someone's morels--- does this mean deep down i have no morals?) I did take the mushrooms, and shook them all around the area where i plucked a few... trying to spread spores in what seemed to be a perfect environment for growing them- there were sooo many! I made sure to leave many morels growing too, so spores could take wind and make many more. 
WHEN I GOT HOME WITH MY MORELS ::::: 
i know it can be futile to attempt to grow morel mushrooms on purpose, but it's always worth a try. I wrapped the mushrooms in a cheese cloth and took them into the woods - shaking the cloth lightly to let spores loose into the air. 
and my second trick, in hopes to grow my own... i filled a bowl full of spring water, let the morels soak for an hour or so --- then i took the spore filled water outside and spread it around in spots I thought they'd enjoy propogating. 
THEN I COOKED Um' UP! :::::::mmmmmm
- I cut each one down the middle (after rinsing it) , added ramps (wild leeks), parsley and rosemary to a pan.
- Alot of moisture came from the mushrooms, which i drained off twice. Once the water was drained off enough, i added some oil and let them cook on low/medium for about 7-10 minutes (until darker brown.)
- I put it over (gluten free) rice pasta with olive oil and pink salt!
SooOOOooOOo delicious, it felt like a sin. 
XoxoxoX
