The Commercial Appeal - Go Memphis
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.