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05/25/2017 12:01 AMWhen the farmers markets first open in the spring, I don’t even know where to start. But soon enough, I always end up in front of the little booth stocked with mounds of locally grown exotic mushrooms from Chatfield Hollow Farm in Killingworth. This past week I purchased white beech, maitake, and morel mushrooms. The white beech mushrooms and maitake I sautéed in butter with garlic, chives, and some dried lemon drop pepper from Four Root Farm. I finished them with a splash of Merlot vinegar—which I got later that day from Fromage, 873 Boston Post Road, Old Saybrook—and served them over microgreens, also from the farmers market. Delicious. The morels I prepared with the help of J. Kenzi López-Alt from Serious Eats:
www.seriouseats.com/recipes/2015/05/sauteed-morel-mushrooms.html. They were fabulous in an omelet. Morels are so amazing, however, that next time I might stop after the butter, and perhaps just a tiny splash of fresh lemon juice. I’m going to get some more this week, and try a recipe a friend gave me. If it works out, I will share that as well.