Morel mushrooms (aka Merkels, Molly Moochers, Morchellas, Sponge Mushrooms) are highly sought after wild mushrooms. People around the world treasure their smoky, nutty flavor. They are considered rather rare, and morel foragers guard their favorite hunting grounds jealously. Fresh morel mushrooms tend to be in season in the Pacific Northwest between April and July.
Morels prefer forests where a fire has occurred as recently as the previous summer. However, they can also be found in unburned forests, often reappearing where they were the previous year (some foragers swear they prefer growing by certain trees).
Enjoy them while you can!
Morels are a wild food, and as such grow when and where they feel like it. They have a very irregular season that is largely dependent on weather conditions, specifically moisture. Morels seem to love warm rains, which increase soil temperature as well as moisture. Dry heat, on the other hand, can bring the season to an early close.
Morel mushrooms must be cooked before eating them for safety.
They contain small amounts of toxic acid that breaks down when heated.
Cooking Morels:
Stewing, simmering, or sautéing are the recommended methods for cooking morels, but they can also be poached in beurre fondue. Finally, they can be stuffed and/or breaded and deep fried.
Morels pair well with most meat and poultry and love butter, sweet peppers and caraway seeds.
Storing Morels:
Store your fresh morels cool and dry, with room to breathe. The best storage is in the refrigerator layered and covered with dry napkins or paper towels. They will last for about 10 days.
Cleaning Morels:
Morels possess a spongy honeycomb structure that can hide bugs and dirt if they are not cleaned carefully. They can be brushed, which will not get them as clean, but they can also be soaked for about an hour in cold, lightly salted water (although you may lose some flavor). Because they are hollow, morels are often cut open lengthwise to clean their inner cavities.
Bulk dried morels are also available, and while perhaps not as tender as fresh, are a great way to enjoy them at a lower price or out of season.
Comments 1
I read the recipes for the mushrooms. So many of them sounded absolutely delicious. Our experience with mushrooms is very limited, but these recipes show morels to be appropriate for just about any meal or even as a stand alone dish. It is going to be fun to see the new recipes as they come in. It seems you have some readers who are very familiar and comfortable with preparing mushrooms. Lynn A.