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Fine foraged food, now in season

Photo by Cynthia Hochswender

There has been one sighting in Sharon already — but so far, most of my foraging contacts tell me it’s still too early for morels, those divine little wild mushrooms that look like a cross between a brain and a dwarf’s hat.

They are delicious sautéed in butter and served with rich foods such as roasted potatoes and scrambled eggs and hamburgers.  

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