Our time in North America can only mean one thing for lovers of Morel mushrooms. It is time to get excited about the prospect of "the hunt" and joy of preparing and cooking morel mushrooms for family and friends. There are not many secrets with this mission, but there are a few tips that can make a difference between meaningless or grand!
Determination or "Hunting" for Morel mushroom starts with understanding how they grow. Morel, like many of his cousins, the sponge is so mysterious is unique as they are delicious. Mushrooms are not vegetables and they are indeed not with the plants. They do not require soil or light to grow. All they need is some form of decomposing organic material such as wood or decaying leaves, so begin to "hunt" in areas where you have damp sandy soils and a bed to good old decaying things at work. Identify morel is the easy part. The black morel honored the most but can also be yellow to light grey in color.
The most distinctive is in the form of the common agricultural policy and the common agricultural policy are honey combed and is set in the design. If you find something that does not have pits or cavities and it looks smooth and shiny, pass. These are false morels. It is a bit of a challenge to find the Morel. If you can, it is best to hunt with someone who has experience in identifying and harvesting this wonderful organic food. Also, when you choose to see them to preserve their habitat. Do not drag them from the ground. The best way to pick morel is to reduce the strain or swivel so that you leave the base in the ground. Old time will "shroomers" also tell your morels in a mesh bag, which also enables morel spores will be in stock on the forest floor as you continue your walk and hunt.
Prepare your morel mushrooms for cooking is a little different than with other types of fungi. Most mushrooms, crimini or Chanterelle is so porous that if they are soaked in water, they will quickly absorb it and get wet. That why most good cooks suggest the best way to clean mushrooms, without sacrificing its taste, is to clean them with minimal water, preferring to wipe them with a damp cloth or paper towel. Although morel mushroom does not collect much dirt that grow in the areas of organic material that they exist, do they need to be a cotton cloth, to kill insects or other organic material that can be connected. A bath in a bowl with salt water does the trick.
You can cook morel mushrooms in many different ways. Here are two favorites:
Pan Fried or wing, bone in-is favoured by many and large side dish. Melting around 4-5 tablespoons butter and add your morel mushrooms. Don't add salt, sprinkle with some organic dried sage. Cook on 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 appetizers. Halve the morel mushroom. Prepare them as you want to write some deep fried dish with an egg wash and meal bath. I use Panko rather than flour, meal, but has found that a mixture of two (Panko, and flour) works wonders. Dipping morel in eggs and rock in Panko. To use a deep fryer or cast iron skillet and make sure the oil is heated to 375 degrees. FRY each part, when once in oil. Drain in 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 final taste.
There are many ways to prepare and cook morel mushrooms. It is best to fix them within a day or two when they are harvested, but they can be preserved longer with proper storage, and of course, like any other type of mushroom can also be canned or dried. Do you want to know more about this wonderful spring time pleasure, check out this site http://thegreatmorel.com : and look for recipes/cooking links.
Doug Stranahan is the owner http://www.organicspicesrack.com/ and to know the importance of choosing the right organic spice for the right job.
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