Page 223 - The Forager’s Guide to Wild Foods

Thick-stemmed Morel, Morchella

snyderi (MORCHELLACEAE)

M. Kuo & Methven, CC-BY-SA-3.0

Ron Pastorino, CC-BY-SA-3.0

THICK-STEMMED MOREL is widespread along the droplets
Rocky Mountains and the montane regions of the EDIBLE PARTS: entire lichen
Pacific coast. Appearing singly or numerously from
HOW TO EAT: These nutty, richly-flavored mush-
April to June, it fruits on the soil under conifers in-
rooms should be cooked thoroughly. When preparing
cluding Douglas-fir, white fir, and ponderosa pine.
morels, cut them in half to inspect for bugs.
Unlike many other morels, this mushroom does not
THICK-STEMMED MOREL BISQU: Ingredients: ½
grow on recently burned sites.
cup butter, 1 tbsp. minced garlic, 1 onion (diced), 8 oz.
CAP: The cap is 1.4-3 inches (3.5-8cm) high, 1.2-2 inch-
(230g) morels (sliced), 1 tbsp. chicken soup base, 1
es (3-5cm) broad, and conical to oval, with a rounded
tbsp. flour, 2 cups water, 2 cups heavy cream, 1 tsp.
margin at the base. Its elongated, honeycomb-like pits
thyme, salt, pepper. In a pot, sauté garlic, onion, and
and ridges are vertically arranged. Yellowish when
morels in butter (5 min.). Add chicken soup base and
young, the ridges darken to greyish-brown or black
flour (cook 1-2 min.). Add water and cream (simmer
in age, growing thin, while the pits become dingy. The
5 min.). Puree the soup in a blender. Return puree to
cap’s interior is hollow and whitish.
the pot and simmer on low heat for 10-15 min. Season
STEM: The hollow stem is 1.4-2.8 inches (3.5-7cm) tall, with salt, pepper, and thyme.
1-1.6 inches (2.5-4cm) thick, and equal or enlarged to-
WARNING: Morels can cause gastric upset if eaten
wards the base. Its surface is whitish to brownish-tan
raw or if not thoroughly cooked.
and granulose. As it matures, the stem becomes knob-
POISONOUS LOOK-ALIKES: False Morels (Gyromitra
bly with ridges and depressions.
spp. and Helvella spp.), Early Morel (Verpa bohemica)
SPORES: 25-37 x 15-23 µ, elliptical, smooth, no oil
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