The morel mushroom is a type of edible wild mushroom that grows in various habitats and has a distinct flavor. However, caution is needed as there are poisonous mushrooms and false morels that can be mistaken for the real thing. Morels should be cooked before eating and are best sautéed in butter or used in sauces and other dishes.
The morel mushroom is, like other mushrooms, the fruit of a type of mushroom, some of which are edible and some of which are poisonous. Additionally, there are a variety of mushrooms that are referred to as false morels because they are often mistaken for the morel mushroom. These two factors point to the need for caution and expert advice if setting out to hunt morels in the wild.
Edible wild mushrooms include chanterelles, coral mushrooms, morels, oyster mushrooms, and puffballs. Morel mushrooms, genus Morchella, have numerous nicknames. Some of them are hickory chickens, dryland fish, honeycomb mushrooms, and pinecone mushrooms, all of which come from their appearance or flavor. Their flavor is variously described as fishy, smoky, earthy, mild, and nutty.
Their color also varies and is responsible for the common names of the most frequently found types: Yellow Morel, White Morel and Black Morel. The common morel mushroom, Morchella esculenta, is actually the first two of these: white morel when young and has white crests, and yellow morel when the crests turn yellowish as the fungus ages. The smoky morel, Morchella elata, also gets its common name from the color of its crests, which start out grayish tan and turn black over time, hence leading to it being called black morel, but they do eat best when young. Other popular morels include Morchella deliciosa, Morchella semilibera and Morchela vulgaris.
The morel mushroom can grow to a size ranging from 5.08 cm to 12.48 cm. They are found in diverse habitats, including river bottoms, moist woodlands, old orchards, and some in coniferous forests. They like to grow in spots that have been subject to fire and are a mushroom species that is not grown commercially, making them quite expensive. Spring and early summer are the best times to hunt them. When they are old, they can become soft, granular or wormy, and these should be avoided.
Edible morels also contain some toxins that are broken down in cooking, which means you should never eat morel mushrooms raw. Morels are incorporated into recipes in both fresh and dried form. Sauteing in butter is the most recommended way to prepare morel mushrooms, after which they can be eaten as is or used as a side dish for other foods. They can also be incorporated into cream sauces and wine sauces, grilled and stuffed. Morels are also used to make pâté and incorporated into a puff pastry filling.
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