Let me start off by saying this was my FIRST time preparing, cooking, or eating morels. I saw this particular recipe in the May issue of Bon Appétit, which to my avail features many salmon recipes! I didn’t think twice about the morels in the recipe until I reached the counter at Far West Fungi and found out that they are priced at $39.00 a lb. Then I took one look at their bizarre-o appearance (like if an acorn and a brain made a baby, blugh!) and I debated using something else entirely. The man behind the counter explained how tasty they were and guessed that at 4 ounces (the exact amount I needed) the price would be somewhere around $10.00. Done!
The English peas were purchased around the corner from Far West Fungi at a tiny tent in the farmer’s Market. Peas are super in season so I bought them fresh and hulled them myself, otherwise I would have just bought frozen peas. One pound comes out to roughly one cup FYI. I also purchased pea shoots for garnish, at their price they were practically free. You can also use fresh chives or even a little fresh dill for garnish if that’s easier.