Page 222 - The Forager’s Guide to Wild Foods

Blushing Morel, Morchella

rufobrunnea (MORCHELLACEAE)

BLUSHING MOREL occurs in a variety of habitats. It
grows mostly on wood chips, compost heaps, and dis-
turbed ground. It fruits in spring solitarily or in groups.
CAP: Cap is 2.4-4.7 inches (6-12cm) long, 0.8-2 inches
(2-5cm) broad, and conical to egg-shaped, with the base
fused to the stalk. Its exterior is patterned with large,
honeycomb-like pits and ridges, which are vertically
elongated. Ridges begin whitish and nearly-rounded,
becoming narrowed and yellowish-brown as mush-
room matures. Pits are dark brown, paling to yellow- Dany Torres, CC-BY-SA-3.0 Ron Pastorino, CC-BY-SA-3.0
ish-brown in age. Cap’s interior is whitish and hollow.
FRIED MORELS: 1 lb. (500g) morels, 2 cups flour,
STEM: Stem is 0.8-3 inches (2-8cm) tall, 0.4-1.2 inches salt, pepper, garlic powder, 2 eggs, ½ cup milk, lard.
(1-3cm) thick, and equal or enlarged at base. Its whitish Combine flour and seasonings. Whisk together eggs
surface is smooth to finely granular, often developing and milk. Coat morels in flour, dip them into the egg
broad wrinkles. Stem’s interior is hollow. mix. Roll in flour again. Fry in hot lard.

SPORES: 18-25.5 x 12-17 µ, elliptical, smooth, no oil WARNING: Morels can cause gastric upset if eaten
droplets raw or if not thoroughly cooked.
EDIBLE PARTS: cap, stem POISONOUS LOOK-ALIKES: False Morels (Gyromi-
HOW TO EAT: They have a rich toasted-nut flavor. Al- tra spp. and Helvella spp.), Early Morel (Verpa bohe-
ways cook morels thoroughly. mica)

Common Morel, Morchella

esculenta (MORCHELLACEAE)

COMMON or YELLOW MOREL is especially common
east of the Rocky Mountains. Growing in a wide vari-
ety of habitats, it is most closely associated with hard-
woods including oak, elm, and fruit trees. It fruits on
the ground in early spring, occurring on its own, or in
dense to scattered groups.
CAP: Cap is 1.6-4.3 inches (4-11cm) tall, 0.8-2.5 inches
(2-6cm) wide, and conical to oval, with the base fused
to the stalk. It is patterned with narrow ridges and ir-
regularly arranged honeycomb-like pits of different siz-
es. Cap’s color is whitish-yellow to yellowish-brown and
MOREL CREAM SAUCE: Ingredients: ¼ cup shallots
usually paler along the ridges.
(minced), 1 tbsp. butter, salt, ¼ cup dry white wine, 1
STEM: Measuring 0.8-4.7 inches (2-12cm) tall and 0.6-4 handful of fresh morels (halved), 6-8 oz. (170-230g)
inches (1.5-10cm) thick, the stem is equal or broader at cream, lemon juice, pepper. Sauté shallow in butter
the base. Its finely granular exterior is white to yellowish with salt. Add wine and simmer until it has reduced
or brownish. by two thirds. Add morels, cream, lemon juice, and
SPORES: 18-24 x 11-15 µ, elliptical, smooth, no oil drop- pepper. Cook on medium-low heat for 5 min. Serve
lets with pasta or meat.
EDIBLE PARTS: cap, stem WARNING: Morels can cause gastric upset if eaten
HOW TO EAT: Rich, nutty, and earthy, these mouthwa- raw or if not thoroughly cooked.
tering mushrooms taste even better after you dry them. POISONOUS LOOK-ALIKES: False Morels (Gyromi-
To revive them, simply soak them in water. During prep, tra spp. and Helvella spp.), Early Morel (Verpa bohe-
slice your morels in half to check for bugs. mica)
221