When the morels arrive, I know that spring has arrived as well. Although I choke when I see the price, morels are worth every penny. Here, they are simply sautéed in butter with leeks and parsley and a bit of lemon juice. You can use this delicious concoction many ways—inside an omelet, over pasta, or as a side to beef. Here, it is served on a toasted French bread. It is best shared among friends over a glass of wine.

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