It's morel season and to welcome the flavorful, spongelike cappedmushroom, the folks at Thyme restaurant are hosting a Morel Madnessspecial menu.
``I went on my first morel hunt about three years ago in Chicagoarea woods and loved the morel and the hunt,'' said John Bubala, chef/owner of Thyme, 464 N. Halsted.
``The morels are interesting mushrooms because they're created byan action and reaction that happen in nature and cannot be replicatedby man,'' says Bubala, who buys morels for the restaurant from a``trusted professional morel forager.''
Bubala says morels add a flavor of nuttiness or earthiness tofoods and can cost as much as $20 a pound in the early …
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