I love this time of year for a myriad of reasons, but the profusion of wild mushrooms is at the top of the list. In particular, I seek oyster mushrooms and morels along the river bottoms of Montana. The oyster mushrooms grow from fallen logs of cottonwood and aspen, and the morel grow either in recently burned areas or in moist areas under the cottonwoods. The umami is in full effect with these two particular species of fungi. Couple this pork courtesy of bacon and pork belly chicharrones (crispy fried pork fat), and you have a truly excellent celebration of spring in the Rockies. Moose Drool from Big Sky Brewing helps to create this awesome plate of mushrooms.

First rule of mushroom picking, BE ABSOLUTELY SURE OF THE MUSHROOM SPECIES! When in doubt leave it in the woods. Get a good field guide and, even better, go out with an experienced picker.

Sauteed Ale Wild Oyster Mushrooms & Morels with bacon and pork belly Wild Food Ingredients 1 lbs. wild oyster mushrooms, sliced

Morels, chopped

½ cup Moose Drool ale

4 slices bacon

¼ lbs. pork belly chicharrones

4 TBSP butter

4 tsp soy sauce

1 TBSP Sriracha

1 tsp garlic powder

1 tsp Eric's Wicked Seasoning

Kosher salt and black pepper, to taste Instructions Heat a pan over medium heat Cook bacon until crisp, then remove Add the butter to the bacon fat and cook until the butter has a nutty smell Add oyster mushrooms, morels, Moose Drool ale, soy sauce, Sriracha, Eric's Wicked Seasoning, garlic powder, kosher salt, and black pepper Sauté mushrooms for 5-7 minutes Add crumbled bacon and pork belly chicharrones Serve warm...enjoy the spring 6.1.5 RaddCooking.com