Many mushroom pickers are suspicious of morels. Once upon a time, these mushrooms were even considered poisonous. However, they were used regularly in the aristocratic kitchen. In particular, in the famous "Almanac of Gastronomes" by Ignatius Radetzky there are several dishes made from these mushrooms. Morels are also commonly served at gala dinners during mycology conventions in the United States of America. So morels are not just edible, but a real delicacy.
Instructions
Step 1
Morels are spring mushrooms. They appear first, often even before oyster mushrooms. For a meal of fresh morels, head out into the woods in early spring. It is very good if there is a pine or spruce forest in the neighborhood. But you can find morels in a mixed forest, and even in a small forest. They are very fond of these mushrooms and ravine slopes. In particular, they can often be found where there were forest fires several years ago. In addition, the real morel is often found in the floodplains of rivers, alder and poplar groves. So morels in April or even March can be found almost everywhere.
Step 2
Morels grow both singly and in colonies, often quite large. It is almost impossible to confuse this mushroom with others. You don't even need to pay special attention to the hat, it catches your eye itself. This hat very much resembles the kernel of a huge walnut. It is the same uneven, covered with grooves and bulges. It can be spherical in shape, like a real morel. In the morel, the conical cap is elongated in height. Its color is different, from grayish brown to dark brown.
Step 3
Pay attention to the leg. It can be white or cream. In the morel, the present or conical edge of the cap usually merges with the middle part of the stem, which most often expands downward. In a morel cap, the edge of the cap is not attached. There may be notches on the leg, sometimes quite noticeable.
Step 4
Cut up the mushroom. The morel is hollow inside, its flesh is thin and delicate, its structure is very similar to wax. The pulp of this mushroom has a very pleasant, pure mushroom smell.
Step 5
Each mushroom picker has his own favorite mushroom spots. Indeed, lovers of quiet hunting every year collect boletus and boletus, boletus and raincoats on the same forests. Knowing the location of the mycelium, you can very quickly collect a full basket of mushrooms. Morels, on the other hand, behave quite differently from the rest of their brethren. Having collected a full basket this spring, a year later a hike for morels to the same place will most likely be ineffective. The mycelium somehow mysteriously migrates, and even mycologists have not yet come to a final conclusion for what reason and how this is happening.
Step 6
Morel season is very short-lived. These mushrooms are harvested only a week and a half after they appear. Morels grow quickly, their appearance changes slightly. Young mushrooms are dark brown in color, old ones can be light brown or even yellow.
