The Morel of the Story

 

 

 

Simple is best!

Yes, I cut right to the chase and got to the heart of the moral of this post. Or, in this case, the morel.  Mushrooms, that is. J

This wonderful spring treat is a real trooper this year; growing despite the cold, wet weather.

One of the reasons that morels are so special is because they have a short growing season and are hard to find. For these beauties we have to take a hike in the woods. And since they resemble the dead leaves they grow from, finding them is no easy task.

Back in the day, in the late 50’s and early 60’s, I remember going mushroom hunting with my parents in the woods behind our rented farmhouse. We took brown paper grocery sacks and in no time could fill several bags.

Now days, not so much. Even though we always leave one or two to send their spores out for next year’s crop, we find less and less each year. Morel mushrooms have become an expensive delicacy, selling for $32.00 a pound at the local produce auction. How lucky I feel that are we are finding them this year!

Sure, you could use these mushrooms in many recipes, but the absolute BEST is to just enjoy them simply for what they are. Slice the shrooms down the middle length-wish because the stems are hollow and may house a bug or two. Small bugs may make homes in the deep honeycomb-like crevices of the mushroom cap, so it is a good thing to wash each one separately under running water. Then  give them a quick soak in a bowl of water, just to make sure the mushrooms are clean of any unwanted tenants.

Pat the mushrooms dry with clean kitchen or paper towels. Melt real butter in a sauté pan, when the butter begins to bubble, add the mushrooms. A bit of salt and pepper are all they need. Turn to cook the other side. This does not take very long. And there you have it, the most tasty, most delicious mushroom in the world, ready to plate and enjoy. Morel mushrooms, if you are lucky enough to find them, are a fleeting pleasure, which makes the experience all the more special.

 

Marcheta *a-hunting I will go!

PS Because morel mushrooms are a wild food, you need to know what you are looking for so that you do not pick poisonous imposters. This website has good information about morel mushrooms.  Here is an excerpt on safety.

Considerations

Wild morel mushrooms must be properly identified to be sure they're safe to eat. Mushrooms known as "false morels" resemble the real morels but their caps are round and they're poisonous. If you're not experienced, don't hunt for mushrooms without first obtaining some instruction. Mushroom-hunting clubs, mycological organizations, botanical schools and some community colleges offer mushroom-identification classes and guided forays that send an experienced expert with a group of novice mushroom hunters to teach identification techniques. Never eat morel mushrooms raw. Cooking eliminates substances that may make you sick. Edible morel mushrooms can cause allergic reactions, so if you’ve never had them before, eat a small amount and wait several hours before eating more. Use morels as you would any other mushroom, but remember their flavor is stronger and stands on its own better than other mushrooms such as the white button varieties.

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