WATERLOO - The morel mushroom hunting season has come late, which means the morel cooking season still is in full swing.

The seasonal fungus is a highly anticipated delicacy, said Lowell Washburn of the Iowa Department of Natural Resources.

For mushroom hunters, eating their finds is only half the fun.

Leonard Landt, of Cedar Falls, goes hunting every year. He suggests checking the south facing sides of hills especially around fallen elm trees.

"You kind of need to get down and look up as you go up the hill," he said. "If you find one, there's usually another."

Those are about all the hints anyone will get from him. Landt is protective of his favorite hunting grounds outside Traer.

"A good mushroom hunter never tells his spot," he said.

Washburn said the cool, dry start to spring has delayed the morel season's start this year.

The season usually starts with gray morels blossoming, then the larger, yellow morels, which blossom a week or two later. Washburn said that the slow start of the season may have discouraged some hunters who expect the season to end around Mother's Day. In northern Iowa, there still may be time to find a jackpot - as long as no one else got there first.

"Part of the mystique of hunting for morels is the competition," he said.

Landt found a 6-inch yellow morel at his favorite spot last week. As long as the hunting is good, so too will be the eating. Landt recommends keeping it simple by frying them with some butter and flour. Morel mushrooms should not be eaten raw because they may contain mild toxins, which are reduced by cooking.

Morel Mushroom Soup

4 cups morels, fresh

1 medium onion, chopped

2 stalks celery, chopped

2 cups asparagus, cooked

4 cups milk

4 tablespoons whole wheat flour

Salt & pepper to taste

Saute morels, onion and celery in a small amount of oil until barely tender. Stir in flour gradually, add milk, salt and pepper. Add cooked asparagus. Simmer until slightly thickened.

Source: cooks.com

Salmon Fillets With Morels

3 tablespoons butter

5 shallots, minced

18 ounces morels, trimmed, cleaned and sliced

3/4 cup bottled clam juice

3/4 cup dry white wine

3 tablespoons whipped cream

2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried

6 8-ounce salmon fillets

fresh lemon juice

2 tablespoons butter, melted

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and saute 2 minutes. Increase heat to medium-high.

Add morels; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids have almost evaporated, about 20 minutes.

Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.

Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter.

Broil until just cooked through, without turning, about 6 minutes. Sprinkle with salt and pepper. Transfer to plates. Spoon morels over. Serves 6.

Source: www.wildharvest.com