Morel Mushroom Festival - Muscoda, Wisconsin on the Wisconsin River

Soak morels in water for 1 hour. (If using dried morels, rehydrate in warm water for about an hour until plump.) Drain off water into a quart saucepan and bring to a boil. Stir in salt and Wild Rice. Bring to a boil, simmer 30-40 minutes. Drain through a strainer and gently stir with two-prong fork. Dice mushrooms in 1/4 inch pieces. In a large sautè pan, heat butter until it foams and turns a light nutty brown. Immediately add the mushroom pieces and toss for 1 minute. Add the cooked rice and toss for 1 minute. Season with a few turns of black pepper from a mill. Place in a casserole and serve.

Variation: Add 2 Tbsp minced scallions, onions or chives with the mushrooms at the time of sautèing.

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