Morel Season is Here and So Are Morel Flautas, Ragout, Mayo and More

M orels, the often-elusive spring mushrooms, have just started appearing on menus this spring. Their earthy flavor and meaty texture make them stand out in dishes, whether that's tossed with pasta or sautéed in butter and served as a simple side dish. We’ve rounded up some creative uses for morels this season, including a morel and white truffle ragout, stuffed into flautas with parsnip crema, and creamed and served with potato fondue.

(If you're...