Page 221 - The Forager’s Guide to Wild Foods
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MOREL MUSHROOMS






     Morels are members of the genus Morchella, which are pitted and ridged, forming a honeycomb-look on its
     cap. This group also contains false morels, Gyromitra and Verpa. Always cook well.






             Black Morel group, Morchella

                  elata (MORCHELLACEAE)



























        BLACK MOREL is a name given to 14 different North       droplets
        American dark-hued morel species, including M. an-      EDIBLE PARTS: cap, stem

        gusticeps and M. importuna. Black morels grow on for-
                                                                HOW TO EAT: These highly sought-after mushrooms
        est ground, favoring disturbed or burned areas and
                                                                are nutty, woodsy, and fragrant. Use them in simple
        the soil around conifers and aspen. Widely distribut-
                                                                recipes that showcase their unique flavor. As you clean
        ed, they fruit singly or in groups during spring.
                                                                them, slice them in half to check for bugs.  Always cook
        CAP: The caps are 1.2-4.3 inches (3-11cm) tall and 0.8-  morels thoroughly.
        3 inches (2-8cm) wide, with a rounded margin at the
                                                                SAUTEED MORELS WITH ASPARAGUS: Ingredients:
        base. Some are narrowly cone-shaped, while others       ¼ lb. (100g) fresh morels (chopped), 2 tbsp. olive oil,
        are nearly round. They are patterned with elongated,
                                                                2 tbsp. butter, 1-2 green garlics (sliced), 1 tsp. herbs
        honeycomb-like pits and ridges, which are sometimes
                                                                de Provence, 1 lb. (500g) asparagus (trimmed), salt,
        arranged in rows. The pits are yellow-brown to nearly
                                                                black pepper. Boil asparagus in salted water (3 min.).
        black, while the ridges are dark brown to black in ma-
                                                                Sauté garlic, morels, and herbs in oil and butter (3-5
        ture mushrooms. The cap’s interior is hollow, brittle,   min.). Toss with chopped asparagus, salt, and pepper.
        and whitish.
                                                                WARNING: Morels can cause gastric  upset if  eaten
        STEM: Measuring 1.6-5 inches (4-13cm) tall and 1-2.8    raw or if not thoroughly cooked.
        inches (2.5-7cm) thick, the whitish stems are equal,    POISONOUS  LOOK-ALIKES:  False Morels (Gyromi-
        thicker at the top, or swollen at the base. Some are
                                                                tra spp. and Helvella spp.)- caps wrinkled and brain-
        smooth while others are wrinkled, irregularly flut-
                                                                like or saddle-shaped, not pitted; interiors not hollow,
        ed, or roughened with tiny granules. The interior is    filled with soft, wooly tissue. Early Morel (Verpa bo-
        hollow.
                                                                hemica) - cap longitudinally wrinkled, not pitted, com-
        SPORES: 20-30 x 11-15 µ, elliptical, smooth, no oil     pletely free of the stem.

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