Spring has sprung in St. Louis and one of the first delicacies to herald its arrival is the morel mushroom. Its woodsy, nutty, steak-like flavor makes it highly coveted among discerning diners and mushroom hunters alike.
The harvesting season is short and St. Louis chefs have already been busy creating off-the-menu specials before they are all gone. A frequent pairing is with another vernal crop – the ramp, a wild onion with an equally short-lived growing season that imparts an unmistakable brightness and freshness to a dish. We’ve rounded up three restaurants offering morel dishes until the season is over, likely around the end of April or early May.
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