Thread: Morels

This thread reminds me of a Clint Eastwood movie, "The Beguiled"

I don't believe that I have ever tasted morels. Do they have a distinctive flavor and/or texture?

I like mushrooms but have only had the common kinds. I'm not brave enough to go out and harvest my own. These food threads always make me hungry.

Originally Posted by Slartibartfast

Nice find. One of my buddies has a secret spot he refuses to tell me about.

My neighbors all think I'm a little crazy, because I won't tell them where I have been picking my mushrooms. I have spent countless hours searching. I was absolutely lucky to find this unnatural spot here in San Diego, and I'm not going to be giving out my spot, unless they are willing to go pick with me. The funny thing is that no one wants to go with me. They want home delivery of fresh, wild mushrooms. I have been finding more than enough to oblige though. I think the crazy rain we have been getting has been helping quite a bit.

Originally Posted by jhenry

I don't believe that I have ever tasted morels. Do they have a distinctive flavor and/or texture?

Yes they do. They are nothing like grocery store white mushrooms.

Originally Posted by Miner123

I like mushrooms but have only had the common kinds. I'm not brave enough to go out and harvest my own. These food threads always make me hungry.

This is one of the great things about morels. With the amanitas, two mushrooms can look very similar. One is delicious, and the other will kill you. Its really hard to tell the difference between some edible, and horribly poisonous mushrooms. Luckily for me, and my family, there are no other mushrooms that look like morels. If it looks like a morel, its a morel. You can safely break out the garlic and butter.

I've got about 3/4 of an acre of timber at the back of my property. Normally it produces more morels than you can possibly use. But because of the cold wet spring we had I only found 1. And that was a split second before I ran over it with the tractor.

Congrat's on your stash!

Pelkey

You guys realize it's fungus, right?

The more fungus among gus the better.

Pelkey

Morel creamy tomato bisque. Same recipe also makes a (differnt) soup with Shitake.

1.5 cup morels
1/2 cup heavy cream
2 tbsp butter
2 clove garlic
1/2 cup chopped celery
1/2 cup chopped onions
1/2 tsp chopped dill
14.5 ounces diced tomato
14 ounces chicken (or vegetable) broth
Pepper and salt (dashes to taste)


Yummy. Cook onion, celery and garlic in butter, add morels, 5 more minutes, add tomoatos, broth, cream, dill, salt and pepper. boil, reduce heat, simmer for 30 mintues. Let cool slightly, then immersion blend or food process to smooth. Top with additional morels.

I've made it with the shitake. Let me know if you make it, and how it goes. If it is transcendently good, you may pay me in morels.