The Truth
03-16-2010, 04:04 AM
Well around these parts, midwest, late April-early June and even into August is our morel season.
These tasty little fungi are not only fun to eat but hunting as well.
Not quite as popular as the Boyne City, Michigan morel hunting festival, our household spends some quality time
out in the woods and hills searching for these delights.
They may rake in 500 or better morels in 90 minutes (record was 900) but we have just as much fun finding 20 (and thats all day!)
When we get them we usually just sautee them with steak or chicken.
-Heres a quick recipe I use to do that:
1 pound fresh morels
2 tablespoons butter
tablespoon sherry or white wine
salt and pepper
Container: large sauté pan or skillet
Prep Time: 15 minutes
Cook Time: 15 minutes
Morels can be held for several days in the refrigerator if they are
kept dry. They break down quickly when damp and shouldn't be washed
until you are ready to use them. Remove any damaged areas and visible
dirt. Slice in half lengthwise to make sure they are clean inside.
Rinse well and drain. Cut into whatever size pieces you want. Slices
1/4th to 1/2 inch wide work well for most uses. Remember that they are
mostly water and will be much smaller when cooked. (The stems have good
flavor but are often tough and chewy. They should be finely chopped and
cooked longer than the tops. You may wish to reserve them for another
use, such as soup.) In the skillet or sauté pan, heat 2 tablespoons of butter
over medium heat. Add the sliced morels and lightly salt and pepper
them. Cook, stirring occasionally, as the mushrooms release their
moisture. Continue to cook until the moisture has almost completely
evaporated, then taste for doneness: they should be tender, not
rubbery. If not yet tender, add water, 1 or 2 tablespoons at a time,
until they are done. At this point, add if you wish, 2 or 3 tablespoons of sherry
or white wine and cook and stir until it has been mostly absorbed.
Correct the seasoning, if necessary. Taken from: My link
Many more recipes exist including this kick-ass one: My link
A black morel pic is also attached, M. elata. Very tasty.
But a word to the wise, this specific species has been known
to cause upset stomach, especially with alcohol.
I intend to test that again this year!
This mushroom is easy to identify and throughout North America.
If you've gathered or eaten them before you know how fun it can be, and/or tasty.
Are you going on a foray this season and what recipes can you share?
These tasty little fungi are not only fun to eat but hunting as well.
Not quite as popular as the Boyne City, Michigan morel hunting festival, our household spends some quality time
out in the woods and hills searching for these delights.
They may rake in 500 or better morels in 90 minutes (record was 900) but we have just as much fun finding 20 (and thats all day!)
When we get them we usually just sautee them with steak or chicken.
-Heres a quick recipe I use to do that:
1 pound fresh morels
2 tablespoons butter
tablespoon sherry or white wine
salt and pepper
Container: large sauté pan or skillet
Prep Time: 15 minutes
Cook Time: 15 minutes
Morels can be held for several days in the refrigerator if they are
kept dry. They break down quickly when damp and shouldn't be washed
until you are ready to use them. Remove any damaged areas and visible
dirt. Slice in half lengthwise to make sure they are clean inside.
Rinse well and drain. Cut into whatever size pieces you want. Slices
1/4th to 1/2 inch wide work well for most uses. Remember that they are
mostly water and will be much smaller when cooked. (The stems have good
flavor but are often tough and chewy. They should be finely chopped and
cooked longer than the tops. You may wish to reserve them for another
use, such as soup.) In the skillet or sauté pan, heat 2 tablespoons of butter
over medium heat. Add the sliced morels and lightly salt and pepper
them. Cook, stirring occasionally, as the mushrooms release their
moisture. Continue to cook until the moisture has almost completely
evaporated, then taste for doneness: they should be tender, not
rubbery. If not yet tender, add water, 1 or 2 tablespoons at a time,
until they are done. At this point, add if you wish, 2 or 3 tablespoons of sherry
or white wine and cook and stir until it has been mostly absorbed.
Correct the seasoning, if necessary. Taken from: My link
Many more recipes exist including this kick-ass one: My link
A black morel pic is also attached, M. elata. Very tasty.
But a word to the wise, this specific species has been known
to cause upset stomach, especially with alcohol.
I intend to test that again this year!
This mushroom is easy to identify and throughout North America.
If you've gathered or eaten them before you know how fun it can be, and/or tasty.
Are you going on a foray this season and what recipes can you share?