Beer-batter morels
Chef Andrew McGovern      Backstreet Steak & Chop  House 
                                                                             Galena, Illinois
TIP: Garlic Mustard was introduced to North America more than a century ago as a tasty, garlic-flavored herb. It often occurs amid spring morel patches and features small, white flowers with four rounded petals. Garlic mustard is now a dangerously invasive plant considered a major threat to Illinois forest plant communities. It’s easily spread by hikers accidentally transporting seeds on shoes. Collect this garlic herb with extreme care.
Why bother to improve on something as perfect as deep-fried morels? Backstreet Steak & Chop House Executive Chef Andrew McGovern created this eco-friendly improvement for mushroom dippers: Instead of ordinary ranch dressing for a dipping sauce, McGovern dices up fresh handfuls of garlic mustard leaves--an edible spring herb that’s now overpopulating Illinois forests. McGovern mixes freshly gathered garlic mustard leaves in sour cream or mayonnaise for a garlicky dipping sauce that’s a cool, environmentally smart match for this classic beer-batter mushroom. more sizzle.