Rigatoni with Morel & Other Mushrooms & Creamy Sherry Sauce

This was a dinner in the late February. When we went to a local produce store, we saw a couple of kinds of wild mushrooms, including morel mushrooms. My first opportunity to see fresh morel mushrooms in person! They are springtime mushrooms. I was very happy to meet them in time. 

The spongy, honeycomb-like caps were so delicate. I gently and carefully rinsed and cleaned them. I hand-tore other two kinds of mushrooms into a bite size while I kept morel mushrooms in a whole shape to secure their very fragile texture and adorable appearance. The pasta dish with the wonders of the early spring woods was delightful. I hope to find them again.