Oh no: I could not actually afford fresh ones. And seeing as dried morels are a stiff $20 an ounce, I couldn't even justify getting some of those. Woe is me. (And I still need a mixer! Boo!)

There's something about those elusive, once-a-year, barely understood fungi that inspires near fanaticism this time of year... and if the dried one was any indication, I'm starting to see why. I've had my eye on this recipe for over a year, and was pretty sure that morels would be key to its success. But at the end of the day, I admit it: I settled. I got the "Woodland Variety" mix of dried 'shrooms from Whole Foods, because it contained one whole morel, plus some chanterelles and porcinis and other delicious stuff. A quick boiling water bath, and we're as good as new.

And it's a darn good thing, because this recipe really depends on that woodsy flavor. The way it combines with the fresh-as-springtime flavors of asparagus, artichokes and carrots is what brings the whole dish together. And the asparagus, at least, is in season in Pittsburgh right now, so I felt compelled to use it even though it's absent from the original recipe (wrongly, if I do say so).

Chicken Fricassee with Asparagus, Artichokes and Wild Mushrooms
Adapted from Epicurious based on what was around and not reading the instructions

1 ounce dried wild mushrooms
12 baby artichokes, prepared
1 pound asparagus, trimmed and peeled if necessary
2 tablespoons butter
1 tablespoon olive oil
1/2 chicken, separated into 4-6 pieces
Flour for dredging
1 cup baby carrots or 2 medium carrots, thinly sliced
2 large shallots, thinly sliced
2 tablespoons chopped fresh thyme, divided
1 garlic clove, minced
1/4 cup balsamic vinegar
1/2 cup low-salt chicken broth
1/4 cup sour cream
2 tablespoons heavy cream

Rehydrate the mushrooms according to package directions.

Boil six cups of salted water in a medium saucepan - something just big enough to fit your asparagus spears. Boil the prepared baby artichokes for 5 minutes, then strain them out and set aside. Boil (or steam) the asparagus for 3 minutes, strain, and keep warm until serving time.

Put a few tablespoons of flour on a dinner plate, and season it with salt and pepper. Melt butter with oil in a large sauté pan that has a lid. Lightly dredge chicken pieces in the flour, then shake off the excess. Sauté chicken for about 4 minutes on each side, until golden brown, then remove to a plate. Add the shallots, mushrooms and carrots to the pan, season with salt and pepper, and cook until veggies are tender. Add garlic and cook one minute more. Add balsamic and bring to a boil - probably just a few seconds. Add broth and artichokes. Once the broth comes to a boil, add the chicken back to the pan. Cover, turn down the heat to low, and simmer for 20-30 minutes, until chicken is cooked through.

Put the (hopefully still warm) asparagus on a platter. Remove the chicken pieces and artichokes from the pan and turn the heat up to medium. Whisk together the sour cream and heavy cream, then stir it gently into the pan. Bring to a low boil, then top the chicken, asparagus and artichokes with the sauce. Yum yum.

*If you've got the créme fraîche that the original recipe calls for, or you have the foresight to make some, by all means, have at it. And if you don't, just do this. No one will know, because they didn't see the recipe.