Gourmet Morel mushrooms

Morels are a type of mushroom that have great commercial value. They are edible mushrooms used predominantly in French cuisine as well as in the common home. Their great taste has made them a delight to eat and hunting for morels is a joy for many.

These edible mushrooms are called Morchella as to avoid confusion with false morels which are wild mushrooms, poisonous and thus inedible. The resemble honeycombs in appearance due to their surface, which looks like a series of ridges and pits. Cut in half lengthwise they slightly resemble the shape of a fish, earning the name ‘dryland fish’. Other local names for them are ‘hickory chickens’ and ‘merkels’, depending on the area, but their common name is sponge mushrooms.

Morels can be commonly found living as saprotrophs with ash, cottonwoods, old apple trees, sycamore, dying elms and in coniferous forests. They even grow in forests that have been burned down and tend to grow in the same spot, making it easier to find them. Wild mushrooms are harvested for commercial use because it is very difficult to grow them.

When it comes to cooking morels they are best when they’re fresh. Cooks have many ways of preserving their flavor or enhancing it. One of the best morel recipes is by sautéing the mushroom in butter. It is the simplest ways to prepare morels and only needs some salt and pepper to complete the recipe. Another great way to enjoy these gourmet mushrooms is to soak them in egg batter for a few minutes as preparation for frying. Before placing them in the frying pan, they are bread with flour or saltine crackers.

Cooks have learned how to treat morels from harvesting, buying and washing them. Storage of the Morchella is also important and these processes ensure that their unique and pleasant taste is kept.