Stinging Nettles and Morels, yay!
I made a foraged foods dinner last night that was SO tasty.
The morel mushrooms are from last May/June that we parboiled and froze.
I sauteed some onions in butter, added the frozen morels, cooked for a while, then poured in cream and some parsley.
The nettles are dried ones from Utah (I have yet to find a secret nettle patch near Seattle...)
I used Cream of Nettle Soup from Langdon Cook of Fat of The Land. I made a 1/3 recipe because I only had 1 potato.