Grill-Steamed Morels, Peppers & OnionsMorel season is upon us, and that's a big deal for certain members of my family. My mom is tight-lipped about her top-secret morel patch, and I have a cousin who showed up late (and in jean shorts) to my sister's wedding because he was out searching for the famous fungi.

The U.S. morel season typically runs from early- or mid-April through mid-June. Depending on where you live, your morel season could be within one or two weeks of this range. The rule is this: when you hear of someone finding morels in your area, it is time to get out there and start hunting! So treasure seekers, this is your window!

Morel hunters often find a goldmine of grey morels near dead elm trees. I've heard the best searching spots are areas close to elm trees that have died within the past year or two, or dead elm trees with bark still attached to their limbs and trunk. Yellow morels are attracted to sunlight, and can usually be found on south-facing slopes in the deep woods, or areas in the heart of the forest floor that receive a lot of sunlight.

I've tasted morels fried with coatings made out of everything from Ritz crackers to panko bread crumbs. But the truth is, I think frying morels results in a greasy, soggy, often flavorless 'shroom, making an anticlimactic experience out of all the morel madness. The other night, my dad tried something new. He drizzled morels, green bell pepper slices, and sweet onions with a little EVOO and sprinkled them with sea salt and pepper. He wrapped them in foil packets and placed them right on the grill for about 10 to 15 minutes. They were tender, tasty, and well worth the hype. If you're lucky to find morels this year, I recommend trying the foil packet method. You won't be disappointed!