If you want to experience morel mushrooms but don’t want to head into the forest, find chefs who have already done foraging and are featuring the coveted fungus on their menus.
Bender’s Tavern in downtown Canton serves morels as a side dish.
“We just dust them with flour, add a little salt and pepper and pan sauté them in a little butter,” said Jon Jacob, general manager. “We don’t mess around with them. We let the mushroom do the work.”