Morel Mushrooms
- Thread starter CivicFan
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Cut them in half lengthwise, check for 'critters' and clean for same, soak in mild saltwater for flavor (and to spook out any remaining 'critters'), fry in butter, and enjoy (supreme joy) especially as a side to steak.
Re: critters. Some morels from some locales don't seems to have the 'critter' issue (e.g. midwest U.S. hardwood forests) but others from, e.g. Pacific NW conifer forests, may have worm and/or slug larvae present inside the stems & crowns.
Re: critters. Some morels from some locales don't seems to have the 'critter' issue (e.g. midwest U.S. hardwood forests) but others from, e.g. Pacific NW conifer forests, may have worm and/or slug larvae present inside the stems & crowns.
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Hallmark sounds like he knows what he is doing - no eggs or flour!
I do mine just like that but like to add a very small amount of fresh garlic to the pan with the butter and then remove before the garlic browns. Morels have a unique, but subtle flavor and it's best to keep it simple so you don't overpower the morels.
Oh, man! I can't wait to find some this year....
Some from last season...
I do mine just like that but like to add a very small amount of fresh garlic to the pan with the butter and then remove before the garlic browns. Morels have a unique, but subtle flavor and it's best to keep it simple so you don't overpower the morels.
Oh, man! I can't wait to find some this year....
Some from last season...
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We have no Morel Mushrooms here in California, may be because we do not have enough rain and not cold winter. When we were in Illinois and Minnesota we had some and they were so good, no other mushroom comes close.
Originally Posted By: jjjxlr8
Hallmark sounds like he knows what he is doing - no eggs or flour!
I do mine just like that but like to add a very small amount of fresh garlic to the pan with the butter and then remove before the garlic browns. Morels have a unique, but subtle flavor and it's best to keep it simple so you don't overpower the morels.
Oh, man! I can't wait to find some this year....
Some from last season...
jjjxlr8...Hoo Boy! That photo of Ohio 'shrooms just about made me want to head back to Indiana (Purdue U. country) at trillium-blooming time for some of those mouthwatering fungi.
A few years ago, I found a secret stash of morels (thousands of 'em) in a remote oak forest near Folsom Lake (California),
but when preparing them at home, they were inedible, i.e. full of 'wiggling protein'.
Hallmark sounds like he knows what he is doing - no eggs or flour!
I do mine just like that but like to add a very small amount of fresh garlic to the pan with the butter and then remove before the garlic browns. Morels have a unique, but subtle flavor and it's best to keep it simple so you don't overpower the morels.
Oh, man! I can't wait to find some this year....
Some from last season...
jjjxlr8...Hoo Boy! That photo of Ohio 'shrooms just about made me want to head back to Indiana (Purdue U. country) at trillium-blooming time for some of those mouthwatering fungi.
A few years ago, I found a secret stash of morels (thousands of 'em) in a remote oak forest near Folsom Lake (California),
but when preparing them at home, they were inedible, i.e. full of 'wiggling protein'.
Originally Posted By: CivicFan
Are stinkhorns hollow? Morels are hollow inside.
No, stinkhorns are solid and the stems are white. AND....they stink! lol. I had some of these growing in my landscape one year. The cap portion of the stinkhorn is somewhat slimy, too, and they grow out of small white balls. Hard to get these confused with morels, although they do have the same phallic shape.
Are stinkhorns hollow? Morels are hollow inside.
No, stinkhorns are solid and the stems are white. AND....they stink! lol. I had some of these growing in my landscape one year. The cap portion of the stinkhorn is somewhat slimy, too, and they grow out of small white balls. Hard to get these confused with morels, although they do have the same phallic shape.
Originally Posted By: Volvo_ST1
Are those Morchella conica? They look like wrinkled stinkhorns.
Make sure you don't accidentally also pick up a stinkhorn, Phallus impudicus, although the "egg" and the young fungus are actually edible.
I stick with boletes!
Not the conica, I think they are just a local variety of esculenta, although some do have somewhat of the conica shape.
I do find quite of few of the black colored conica mushrooms, earlier in the season before these appear. I always find the conica in different locations than the esculenta. The conica variety seem to pop up in the middle of nowhere, not seemingly associated with any dead elms or the other typical trees. They are more difficult to find because of this and because the black color makes them much more difficult to see amongst the leaves. I'll see if I can find some of my photos of these...
Are those Morchella conica? They look like wrinkled stinkhorns.
Make sure you don't accidentally also pick up a stinkhorn, Phallus impudicus, although the "egg" and the young fungus are actually edible.
I stick with boletes!
Not the conica, I think they are just a local variety of esculenta, although some do have somewhat of the conica shape.
I do find quite of few of the black colored conica mushrooms, earlier in the season before these appear. I always find the conica in different locations than the esculenta. The conica variety seem to pop up in the middle of nowhere, not seemingly associated with any dead elms or the other typical trees. They are more difficult to find because of this and because the black color makes them much more difficult to see amongst the leaves. I'll see if I can find some of my photos of these...
Originally Posted By: CivicFan
I sauteed them with olive oil and sprinkled some salt and pepper.
They taste pretty good but I do not think these mushrooms are worth $25-$35 per pound.
I think that's dried weight prices? Anyways we pick them and dry quite a few, they are good in creamy pasta sauces as well.
I sauteed them with olive oil and sprinkled some salt and pepper.
They taste pretty good but I do not think these mushrooms are worth $25-$35 per pound.
I think that's dried weight prices? Anyways we pick them and dry quite a few, they are good in creamy pasta sauces as well.
Absolutely, creamy pasta sauces and they make the best Cream of Mushroom soup you've ever had.
My place up North is loaded with them.
My place up North is loaded with them.
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