Emma Wilson
Morel mushrooms are a highly sought-after ingredient among chefs and mushroom enthusiasts. They are only grown in the wild, and their short season and high price make them difficult to come by. They are prized for their nutty, earthy, and woody flavour, as well as their meaty texture. They are also loaded with vitamins, minerals, protein and fibre, and have been found to have anti-inflammatory and gut health protective effects. When preparing morel mushrooms, it is important to clean them thoroughly, checking for bugs and worms, and drying them before cooking. They can be cooked in a variety of ways, including sautéing, grilling, frying, and baking. They are commonly paired with asparagus, shallots, thyme, and cheese, and can be used in dishes such as pizza, pasta, risotto, quiche, and tarts.
| Characteristics | Values |
|---|---|
| Appearance | Dark-hued, blob-shaped, cone-shaped cap, and sponge-like texture |
| Size | Between two and four inches tall |
| Colour | Range from blonde to gray, pale cream to almost black |
| Texture | Meaty, unlike the slimy texture of other mushrooms |
| Taste | Earthy, nutty, woody, and smoky |
| Seasonality | Spring |
| Price | Pricy, averaging about $50 per pound |
| Preparation | Soak in salted water to remove bugs, pat dry, coat in egg wash, dredge with seasoned flour or breadcrumbs, and fry in butter or oil |
| Cooking Methods | Sautéing, grilling, frying, baking |
| Pairings | Asparagus, thyme, Gruyère cheese, shallots, garlic, onion, butter, soy sauce, lemon juice, parsley, chives, salt, and pepper |
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What You'll Learn
Cleaning and preparation: Soak in salt water, then dry
Morel mushrooms are delicate and require a bit more cleaning than other mushrooms. To clean them, start by shaking the mushrooms to dislodge any large pieces of dirt or debris. Next, swish the mushrooms in a bowl of lightly salted water for about five minutes to remove any tiny bugs or critters that may be hiding in the crevices. After soaking, be sure to thoroughly pat the morels dry with a cloth or kitchen paper.
It is important to note that morel mushrooms should not be washed until just before using them, as the excess water will cause them to rot more quickly. Therefore, it is best to clean and prepare the morels just before cooking. When you are ready to cook, start by slicing off the tough and dirty end portion of each stem. You can then slice the morels in half lengthwise or quarter them, depending on their size. Smaller morels can be left whole.
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Cooking methods: Sear in oil, add butter, herbs and seasoning
Morel mushrooms are highly sought-after by chefs and mushroom enthusiasts due to their unique flavour and texture. They are prized for their nutty, earthy, and meaty qualities.
To prepare merel mushrooms for cooking, it is recommended to clean them with cold water and dry them thoroughly before they soak up the water. It is best to cook them soon after cleaning, as they are prone to softening and rotting.
Cooking methods: Sear in oil, add butter, herbs, and seasoning
To cook merel mushrooms using this method, start by searing the mushrooms in oil over high heat to brown them. Heat the oil in a large cast-iron or stainless-steel skillet until shimmering, then add the mushrooms and cook for about four minutes, stirring occasionally.
Next, reduce the heat to medium-high and add some minced onion, shallots, and/or garlic. Be sure to lower the heat to prevent scorching. At this stage, you can also add some walnut oil to enhance the nutty flavour of the mushrooms.
Now, add a generous amount of butter, which will melt and soak into the crevices of the mushrooms. You can also add a splash of soy sauce to boost the savoury depth of the dish.
Finally, add some fresh herbs like parsley, chervil, or minced chives, and season with salt and pepper to taste. Remember to taste as you go if you've already used soy sauce, as it adds saltiness to the dish.
This cooking method will result in merel mushrooms that are browned, buttery, and infused with the flavours of the added herbs and seasonings.
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Pairing: Try with asparagus, eggs, meat, or pasta
Pairing merel mushrooms with asparagus
Merel mushrooms and asparagus can be cooked together to make a great side dish. To make sauteed asparagus and merel mushrooms, you will need vegetable oil, garlic, fresh asparagus spears, merel mushrooms, kosher salt, and black pepper. You can also add aromatics like red onion, green onions, bell pepper, or grated fresh ginger. For herbs, you can use thyme or rosemary.
First, preheat the skillet for 1-2 minutes. Add asparagus and mushrooms and cook, stirring often, until the mushrooms release their juices and the asparagus is tender. This should take about 5-7 minutes. Finish and serve by seasoning with salt and pepper. You can also finish it off with a squeeze of lemon juice for a Mediterranean flair or a splash of soy sauce with a sprinkle of sesame seeds for an Asian flair.
Pairing merel mushrooms with eggs
Merel mushrooms can be cooked with scrambled eggs. To make sauteed mushroom scrambled eggs, heat a frying pan over medium-low heat and add butter. Add the mushrooms and green onions and stir until well coated with butter. Cook until the mushrooms are light brown and tender, which should take about 5 minutes. While the mushrooms are cooking, combine eggs and milk in a bowl and mix together. Stir the egg mixture into the mushrooms and season with salt. Stir until the eggs are scrambled and fluffy, which should take about 5 minutes.
Pairing merel mushrooms with meat
Merel mushrooms can be cooked with meat to make a delicious beef mushroom stir fry. To make this dish, you will need olive oil, garlic, onion, ginger, mushrooms, green onions, rib eye steak, baking soda, cornstarch, and soy sauce. First, heat the olive oil in a large skillet or wok over high heat. Add the beef and spread it out, then let it sear for 2 minutes. Next, toss the beef around, then add the garlic, onion, ginger and cook for 1 minute. Stir in the mushrooms and cook for an additional 2 minutes, until they start to brown. Pour the sauce over everything and toss until well combined. Garnish with green onions and serve over rice or noodles.
Pairing merel mushrooms with pasta
Merel mushrooms can be cooked with pasta to make a tasty and juicy dish. To make mushroom pasta, bring a large pot of salted water to a boil. Add the pasta when you start cooking the mushrooms. Cook the pasta according to the packet instructions minus 1 minute. Reserve 1 mugful of pasta cooking liquid, then drain the pasta. Melt half butter and oil in a large skillet over heat. Add the mushrooms and cook until they start to turn golden around the edges, which should take around 5 minutes. Halfway through cooking, add salt and pepper. Add garlic and the remaining butter, and cook for 2 minutes until the mushrooms and garlic are golden.
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Buying: Look for fresh, firm, dry, and plump mushrooms
When buying morel mushrooms, it is important to look for fresh, firm, dry, and plump mushrooms. Avoid any that are slimy, shrivelled, or have soft spots, as these are signs of spoilage. It is also important to inspect the mushrooms for any bugs or critters, such as worms, which can sometimes be found in the crevices of the mushroom caps. While it is safe to consume morels with worms as long as they are removed, heavily infested mushrooms may not be worth the trouble.
Morel mushrooms are typically available fresh, frozen, or dried. Fresh morels should have a firm texture and a plump appearance, with no signs of spoilage. They should be free of dirt and debris, although a small amount of debris can be tolerated as long as it is cleaned before cooking. It is also important to inspect the mushrooms for any signs of mould, which can indicate spoilage.
When purchasing dried morel mushrooms, choose those that are whole and intact, with no signs of breakage or crumbling. Dried morels should have a shrivelled appearance but should still be somewhat pliable and not too brittle. They should also have a strong, earthy aroma that indicates their potency.
If buying frozen morel mushrooms, look for those that are individually quick-frozen (IQF) to ensure the best quality. IQF morels will be frozen separately and packaged loosely, allowing for easy portion control and preventing clumping. Frozen morels should have a uniform colour and a firm texture, with no signs of freezer burn or ice crystals, which can indicate that they have been thawed and refrozen.
Whether buying fresh, frozen, or dried morel mushrooms, it is important to purchase them from a reputable source that can guarantee their quality and safety. Morel mushrooms are highly sought-after and can be expensive, so it is important to be cautious of any deals that seem too good to be true, as they may be of inferior quality or improperly identified.
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Health: Avoid false morels, cook to reduce toxins
Morel mushrooms are a highly sought-after delicacy, but they can be difficult to find and are often expensive. They are only grown in the wild, and their short season makes them hard to come by. When preparing morel mushrooms, it is important to take health and safety precautions to avoid any adverse effects.
Firstly, it is crucial to distinguish between true morels and false morels. False morels, or fake morels, are poisonous look-alikes with a reddish-brown to yellow cap that hangs to one side. They have a brain-like texture instead of the well-defined pitting of true morels, and they are not hollow inside. If you are unsure about the identification, it is best to seek guidance from an experienced forager or mycological societies that offer mushroom identification services.
Once you have confirmed that you have true morels, it is important to clean them thoroughly. Morels often have critters like worms and other bugs, as well as dirt and debris, in their crevices. To remove these unwanted guests, you can soak the morels in lightly salted water for about five minutes. After soaking, be sure to dry the morels thoroughly before cooking.
Another important consideration is to avoid eating morel mushrooms raw. Cooking morel mushrooms is essential, as it reduces toxins and makes them safer for consumption. Eating raw morels can cause stomach cramps and upset stomachs. Sautéing morels in butter or oil is a popular cooking method that brings out their unique flavour and texture. Some recipes call for browning the morels first, then adding butter and seasonings towards the end of the cooking process.
In addition to proper cooking, it is recommended to consume morel mushrooms in moderate amounts. Overindulging in morels may lead to digestive issues, so it is best to enjoy them in smaller quantities. By following these guidelines—identifying true morels, cleaning them thoroughly, cooking them properly, and practising moderation—you can safely enjoy the delicious and nutritious merel mushrooms while minimising potential health risks.
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Frequently asked questions
Look for fresh, firm, and dry mushrooms. Avoid any that are desiccated, shrivelled, soft, wet, or spongy.
Before cooking, shake the mushrooms to remove any loose dirt. Then, soak them in a bowl of lightly salted water for about five minutes. After the soak, dry the mushrooms thoroughly.
Slice off the tough/dirty end portion of each stem. Then, slice the mushrooms in half lengthwise. Smaller mushrooms can be left whole, while larger ones may be quartered.
Sauté the mushrooms in butter, walnut oil, or olive oil. You can also cook them in bacon drippings or coat them in egg wash, dredge them with seasoned flour or breadcrumbs, and fry them in butter or cooking oil. Merel mushrooms are commonly used in pasta, risotto, quiche, and pizza.
Yes, merel mushrooms should not be eaten raw as they can cause stomach cramps. They also have deadly imitators known as false morels, which are poisonous. When foraging for merel mushrooms, it is recommended to do so with an experienced guide.
