It’s March, loves. Time to don the wellies, slap winter across the face and go hunting for morels!

This is the time of year that I make Giselle scour the old apple groves in pursuit of these elusive mushrooms, and let me tell you, this girl knows her shrooms. Except when she doesn’t. Screaming that the Pillsbury Dough Boy is chasing her through a maze with a chainsaw is no fun for anyone. That shroom she knew not.

She always arrives back in the evening with several glorious armloads, and then turns their earthy, smoky flavor into the most delicious pasta sauce. It’s so simple, but your guests will think you’re Julia Child, it’s that good.

First, chop a shallot and sauté it in a bit of butter. Throw in a couple of hefty handfuls of freshly harvested morels. Pour in about a shot glass of whiskey and 2 cups of veal stock. If you can’t find veal, use beef. Cook it down until it’s reduced by half and then pour in 1/3 cup of heavy cream. Cook for a few more minutes, season with a bit of salt and pepper. Finish it off with fresh parsley and thyme. I serve it over tagliatelle, with a hefty grate of parmesan, but any long pasta will do. Voila! Dinner is served.