Author: Doug
Spring Time in North America can only mean one thing for lovers of Morel Mushrooms; it\'s time to get excited about the prospect of the 'hunt' and the delight of preparing and cooking morel mushrooms for family and friends. There are not a lot of secrets with this mission but there are a few tips that can make a difference between bland or grand!
Finding or 'Hunting' for Morel Mushrooms starts with understanding how they grow. The morel, like many of its mushroom cousins, is as mysteriously unique as they are delicious. Mushrooms are not vegetables and in fact they are not even plants. They do not require either soil or light to grow. All that they need is some form of decaying organic matter like wood or decaying leaves, so begin the 'hunt' in areas where you have moist sandy soils and a bed of that good old rotting stuff at work. Identifying the morel is the easy part. The black morel is most prized but they can also have a yellow to light gray shade of color. The most distinguishing feature is in the shape of the cap and the cap is honey combed and pitted in design. If you find one that does not have pits or cavities and it looks smooth and shiny, pass; these are false morels. Finding the Morel is a little more of a challenge. If you can, it\'s best to hunt with someone who has experience in identifying and harvesting this wonderful organic food. Also when you pick them take care to preserve the habitat. Don\'t pull them from the ground. The best way to pick the morel is to cut the stem or twist it so you leave the base in the ground. Old time 'shroomers' will also tell you to carry your morels in a mesh bag, which also allows for the morel spores to be layered back on the forest floor as you continue with your walk and hunt.
Preparing your morel mushrooms for cooking is a little different than with other types of mushrooms. Most mushrooms, like crimini or chanterelle are so porous that if they are soaked in water they will quickly absorb it and get soggy. That why most good cooks suggest the best way to clean mushrooms, without sacrificing their taste, is to clean them using minimal water, preferring to wipe them with a damp cloth or paper towel. Although morel mushrooms don\'t collect much dirt growing in the areas of organic matter they are found, they do need to be soaked, to kill off any insects or other organic matter that may be attached. A bath in a bowl of salt water will do the trick.
You can cook morel mushrooms in any number of ways. Here are two favorites:
Pan Fried or Saut̩ed РFavored by many and great side dish. Melt about 4 Р5 tablespoons of butter and add your morel mushrooms. Do NOT add salt, but sprinkle with some organic dried sage. Cook over a medium-low heat until mushrooms are golden brown and tender. Salt and pepper to taste when serving.
Deep Fried – A stand alone dish or great appetizer. Cut morel mushrooms in half. Prepare them like you might any deep fried dish using an egg wash and flour type bath. I like to use Panko rather than flour, but have found that a blend of the two (Panko and flour) works wonders. Dip the morel in the egg and coat in the Panko. Best to use a deep fryer or cast iron skillet and make sure the oil is heated to 375 degrees. Fry each piece, turning once in the oil. Drain on a rack and add seasoning as soon as they are removed from the oil. Herby is a wonderful organic seasoning blend that adds a wonderful finished flavor.
There are many ways to prepare and cook morel mushrooms. It\'s best to cook them within a day or two of when they are harvested but they can be kept longer with proper storage, and of course, like any other type of mushroom they can also be canned or dried. Want to know more about this wonderful spring time delight, check out this site: http://thegreatmorel.com and look for recipe/cooking links.
Article Source: http://www.articlesbase.com/cooking-tips-articles/finding-and-cooking-morel-mushrooms-4406788.html
About the Author
Doug retired from his position as the General Manager / CEO of one of the largest real estate franchise networks in the country a dozen years ago. He continues to play golf and enjoys the opportunity to fish and hunt in the water wonderland of his home state, Michigan. Through out his life he has always been somewhat of a closet chief and prides himself as a Grill Master so it is not surprising to family and friends that he and his wife of thirty five years have opened Organic Spices Rack, an on line store that sells quality spices, herbs and seasonings for the kitchen and grill.
Another site for morel mushroom recipes is on Facebook. Share your recipes or read many from around the internet. For hunting tips visit morel mushroom info.
Showing posts with label morel recipes. Show all posts
Showing posts with label morel recipes. Show all posts
Tuesday, April 19, 2011
Sunday, April 17, 2011
Tips For Preserving and Cooking Morel Mushrooms
This time of the year, as spring is arriving, millions of people worldwide are subject to an obsession with morel mushrooms. It is primarily the taste of these elusive mushrooms that is responsible for the mania. It has been said that the difference in taste between a morel and an ordinary mushroom is similar to the difference between cheese and chalk. The taste of morels is rich, creamy, earthy. Chefs worldwide prepare unique creations using this rare fungus, and experiencing unique morel creations in gourmet restaurants is a highlight of spring dining. Here are some tips for saving, preserving and cooking these delicious rare mushrooms. And also some precautions you should be aware of.
Morels are a wild mushroom, and like all mushrooms need to be cooked before being ingested. It is also important to know how to correctly identify these mushrooms, as there are many morel look alikes that are poisonous. Protect yourself by taking the time to study wild mushrooms. Use mushroom identification guide books and visit some of the better morel sites on the web to learn the difference. If you are hunting wild mushrooms for the first time, it is wise to go with an experienced friend who knows the difference between morels and the deadly varieties of mushrooms. You need to know what you are eating, and be very particular. If the mushrooms show any sign of decay, throw them out, as bacteria can be harmful. Cook morels thoroughly before eating, and eat only a small quantity at first to test for any allergic reaction. Do not mix different types of wild mushrooms at one eating. Do not consume alcohol at the same time. Some people are allergic to mushrooms that are generally safe. Start out by eating small quantities and see how your body reacts.
If you find them yourself in the woods, or buy morels, it is important to keep them dry and cool. Heat can damage them. Do not transport morels in the trunk of a car or glove box. Do not store in plastic bags. Any container in which you place your morels should be breathable. An onion or mesh bag is ideal. Morels need to be kept clean of dirt, but it is not wise to soak them in water as this can damage them. Morels can be stored for long term use by drying in a commercial food dryer or on a mesh in the sun.
The most popular way to prepare morels for eating is to fry them in butter or olive oil in a cast iron pan. You can bread them with flour or corn meal, and add onion or garlic, salt and pepper. You can combine them with bread or use them in omelets, although that dilutes the flavor. It has been written that "there is something almost cruelly tantalizing about morels. No other mushroom in the world, save perhaps the white truffle of northern Italy, offers quite the degree of flavor and fragrance of a fresh morel." Gourmet chefs have created many tantalizing dishes using this rare ingredient. The Food Network website has more than 60 morel recipes, ranging from morel pies and tarts to stroganoffs, omelettes, soups and sauces. More exotic are morels in puff pastry and in cream tarts.
Another gourmet site with many morel recipes is Epicurious.com featuring creations such as Fettuccine with Morel and Asparagus, Wild Mushroom Pizza, Morel Ragout, Steaks stuffed with morels, Morille a la Creme, as well as numerous omelettes and sauces. FoodNetwork.com, Cooks.com, and many other sites offer a multitude of recipes to stimulate your imagination and tastebuds to create new taste experiences with this rare spring treat.
For more morel mushroom recipes and information on this springtime delicacy, visit Gourmet Morel Mushroom Recipes at morelmushroom.info. As well you will find tips on morel mushroom hunting, such as when to look for morels in your area, how to look and find them, how to transport, preserve and cook.
Article Source: http://EzineArticles.com/?expert=Jim_Briggs
Article Source: http://EzineArticles.com/6171682
Morels are a wild mushroom, and like all mushrooms need to be cooked before being ingested. It is also important to know how to correctly identify these mushrooms, as there are many morel look alikes that are poisonous. Protect yourself by taking the time to study wild mushrooms. Use mushroom identification guide books and visit some of the better morel sites on the web to learn the difference. If you are hunting wild mushrooms for the first time, it is wise to go with an experienced friend who knows the difference between morels and the deadly varieties of mushrooms. You need to know what you are eating, and be very particular. If the mushrooms show any sign of decay, throw them out, as bacteria can be harmful. Cook morels thoroughly before eating, and eat only a small quantity at first to test for any allergic reaction. Do not mix different types of wild mushrooms at one eating. Do not consume alcohol at the same time. Some people are allergic to mushrooms that are generally safe. Start out by eating small quantities and see how your body reacts.
If you find them yourself in the woods, or buy morels, it is important to keep them dry and cool. Heat can damage them. Do not transport morels in the trunk of a car or glove box. Do not store in plastic bags. Any container in which you place your morels should be breathable. An onion or mesh bag is ideal. Morels need to be kept clean of dirt, but it is not wise to soak them in water as this can damage them. Morels can be stored for long term use by drying in a commercial food dryer or on a mesh in the sun.
The most popular way to prepare morels for eating is to fry them in butter or olive oil in a cast iron pan. You can bread them with flour or corn meal, and add onion or garlic, salt and pepper. You can combine them with bread or use them in omelets, although that dilutes the flavor. It has been written that "there is something almost cruelly tantalizing about morels. No other mushroom in the world, save perhaps the white truffle of northern Italy, offers quite the degree of flavor and fragrance of a fresh morel." Gourmet chefs have created many tantalizing dishes using this rare ingredient. The Food Network website has more than 60 morel recipes, ranging from morel pies and tarts to stroganoffs, omelettes, soups and sauces. More exotic are morels in puff pastry and in cream tarts.
Another gourmet site with many morel recipes is Epicurious.com featuring creations such as Fettuccine with Morel and Asparagus, Wild Mushroom Pizza, Morel Ragout, Steaks stuffed with morels, Morille a la Creme, as well as numerous omelettes and sauces. FoodNetwork.com, Cooks.com, and many other sites offer a multitude of recipes to stimulate your imagination and tastebuds to create new taste experiences with this rare spring treat.
For more morel mushroom recipes and information on this springtime delicacy, visit Gourmet Morel Mushroom Recipes at morelmushroom.info. As well you will find tips on morel mushroom hunting, such as when to look for morels in your area, how to look and find them, how to transport, preserve and cook.
Article Source: http://EzineArticles.com/?expert=Jim_Briggs
Article Source: http://EzineArticles.com/6171682
Saturday, March 29, 2008
Three Morel Mushroom Breakfast Recipes
MysticRiver1, from the Ozarks shares three ways she likes to have breakfast with morel mushrooms at group recipes.com
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