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3秒自动关闭窗口Morel Mushrooms - Fresh from the Forest
Harvest Morel Mushrooms
buy Morels, visit
a Morel Foray!
- Information on Morel Mushroom Festival in Boyne City, Michigan.
for listings of North American Mycological Societies
Best Spring Mushroom
and Truffles are the aristocrats of the forest - The wild morels have
a great flavor complexity and are more interesting to me. A lot of it
is because of the hunt...
Both because of the thrill of the hunt with morels, and also because people
are back in the woods. Life has begun again. So morels are as much a symbol
of the beginning of Spring, a resurgence of life."
"The Cook's Book of Mushrooms"
to learn more
about morel mushrooms, fiddleheads, wild leeks.
Wild Morels
morel is the
best spring mushroom in my opinion," said mycologist Paul Stamets,
author of "Growing Gourmet and Medicinal Mushrooms" (Ten Speed Press).
wild morels have a great flavor complexity and are more interesting
to me. A lot of it is because of the hunt - you are so psychologically
predisposed that they are going to taste better."
are half a dozen edible varieties of morels, the color of which vary
from tan or gray (often called a white morel) to golden and black.
Their size ranges from 1 1/2 inches long to as much as 8 inches, but
average 2 to 4 inches long.
Morel's taste has been described as smoky, but it is the earth that
speaks in the deep flavor of the morel.
Czarnecki, author of "The Cook's Book of Mushrooms", characterized
morels and truffles as the aristocrats of the forest. He noted
the spell the morel casts on mushroom hunters like himself. "The morel
is the first mushroom to appear in the mushroom hunting season. Some
hunters, with knife in one hand, basket in the other, fortified with
a good bottle of zinfandel, venture forth in a state of excitement,
which I think is unparalleled with any other time of the season,"
because of the thrill of the hunt with morels, and also because people
are back in the woods. Life has begun again. So morels are as much
a symbol of the beginning of spring, a resurgence of life."
in the Store
morels should be clean and (almost) dry to the touch. The aroma
should be an earthy woodsy smell. Little bits of the woods
(a pine needle or a bit of moss) may be seen - just pick it out. These
are from the woods, after all.
and Handlings
are highly perishable and must be handled with care. However, you need
never lose a fresh Morel to spoilage. The reason for this is that they
may be readily dried and will keep very well in this form.
key is to keep them cool and dry, with a little ventilation.
In the refrigerator in a loosely closed paper bag is perfect. Do
not store refrigerated in a sealed plastic bag! This keeps in the
moisture and leads to rot. Store morels in a loosely covered container
in the refrigerator until ready to use. Plenty of air circulation around
them will keep your morels from spoiling. Before using, quickly rinse
them and dry them with a towel.
clean Fresh Morels it is best to brush them and pick off any dirt
unless they are very dirty. If washing is required do so immediately
before use to avoid storing wet mushrooms. Occasionally you may find
a few tiny insect larvae munching on the inside of your Morels. Remind
yourself that these guys know what's good and consider them extra protein.
Unless there are a lot,don't think about it, just cook and enjoy.
That the Rain Promises and More...
by David Arora
are among the most highly prized of all the Wild Harvest Mushrooms.
The reason is plain. Their taste is superb!
great value may also be found in their elusiveness. While they often
grow in profusion they may be very difficult to see - especially for
the inexperienced.
morel is widely appreciated by gourmets, who savor its earthy flavor.
Morels are marvelously flavorful and need little embellishment - simply
saute in butter or a light oil. Add salt or soy sauce if needed. Enjoy!
grow in temperate latitudes around the world, in both conifer and hardwood
forests. In North America they emerge first along the West coast in
Early spring and later in much of the forested East, from the Appalachians
up through the Great Lakes region and through the Midwest to the west
coast of Washington, then finally down to Oregon, where they are known
to like recently burned forests or swamps.
The majority of harvest offered for commercial sale typically comes
from Washington and Oregon with limited availability from Great Lakes
and eastern states locations.
usual season for morels begins in the last two weeks of April and
lasts until early June. The season runs longer in Oregon, often
through August, because of the area's cool, moist air.
Three species are generally harvested: Morchella conica, M. angusticeps
and M. esculenta.
the morels have a honeycombed, hollow, cone-shaped cap ranging in size
from 2 to 4 inches high and in color from a rich tan to an extremely
dark brown.
hundreds of years in the attempt, mycologists have discovered a way
to grow Morels under cultivation. This process was perfected in
1990 in Michigan and is now in production in Illinois. Year-round but
limited availability at this time.
Morchella conica
That the Rain Promises and More...
by David Arora
CAUTION in identifying any wild mushroom you intend to eat !
not rely on our descriptions to pick wild mushrooms. Rely on the
expertise of experienced mushroom hunters and a
quality field guide.
For more recipes and ways to use Fresh Morel Mushrooms
please visit...
Would you like to get eFlavors, the Earthy Delights
Email Newsletter? You'll receive special discounts, plus recipes
and cooking tips.
Questions about using Fresh Morel Mushrooms?
a rule of thumb, one pound of dried mushrooms will reconstitute to
6-8 pounds. These dried mushrooms will keep for months without refrigeration,
and for a year or more if frozen.
If you are using dried morels in a recipe, reconstitute them by placing
them in a saucepan and covering with water. Bring them to a full boil,
then reduce the heat and simmer 30 minutes.
through a filter or sieve, reserving the liquid for soups or sauces.
Reconstituted
morels generally can be used like fresh ones, however the cooking time
might be slightly longer.
Fiddleheads,
Morels & Wild Leeks
The Grand Trio
better understand these products and enjoy them, visit
Leeks, Morels, and Fiddleheads
is sponsored by
really won us ove fresh wild morels and chanterelles
in season, fresh shiitake, porcini, woodear, black trumpet and lobster
plus 15 dried varieties.
SmartMoney
Magazine. February 2000