A chef’s guide to foraging for morel mushrooms

The Weekly Dish

It was 7:45 on a Saturday morning when I got the text. “There are morel mushrooms today,” it read. For a week, I had been texting with Andrew Armstrong, the chef at Bounty on Broad restaurant in Memphis, about the status of this year’s wild morel mushroom crop. After six days of anticipation, these gems of the fungi world had popped forth from the ground. My husband and I quickly hopped in the car and headed to the meeting spot.

JUSTIN FOX BURKS Bounty on Broad chef Andrew Armstrong prepares the garnish for his Morel Mushroom and Sweetbreads Terrine. The terrine is made with morel mushrooms he foraged in Shelby County.