In the hills around Melbourne we are lucky enough to have wild morels growing. Sometimes, at the end of winter they make it into the city markets, selling for up to ten times the price of normal mushrooms.
I’ve based this dish on mushrooms that are available in the market all year round. You can use a base of 100 per cent portobello mushrooms, or you can mix in some shiitake or enoki mushrooms for a bit of fun. If you are fortunate to come across some morels please feel free to add