As the Autumn months slip away our thoughts of mushrooms tend to fade – after all mushrooms are characteristic of those damp, misty times not of the clear, fresh bright days of Spring! But here’s a thought – look out for morels.
Although many gourmets extol the virtue of the morel, it does have something of an acquired taste – earthy is the phrase most often associated with these mushrooms. But they are great fresh and, like ceps, are readily and easily dried. Even if you’re buying them rather than collecting them yourself, take care to clean the morels well (or else the earthiness might be literal as well as invocative).
As ever Wild About Mushrooms is a great guide to these fungi and include a series of recipes for using the fresh morels (such as a selection of stuffed morel ideas – great for finger food if you have the patience). However, for a celebration of the morel this is the place to go – The Great Morel. The Wood Family Favorite on this site looks the business and it would work for any large mushrooms I suspect.
However I suggest (seeing as I’m lazy that way) morels sliced and sauteed with butter and served in a salad of spring onions, lamb’s lettuce and cucumber with a simple dressing or even just some good olive oil.
Although many gourmets extol the virtue of the morel, it does have something of an acquired taste – earthy is the phrase most often associated with these mushrooms. But they are great fresh and, like ceps, are readily and easily dried. Even if you’re buying them rather than collecting them yourself, take care to clean the morels well (or else the earthiness might be literal as well as invocative).
As ever Wild About Mushrooms is a great guide to these fungi and include a series of recipes for using the fresh morels (such as a selection of stuffed morel ideas – great for finger food if you have the patience). However, for a celebration of the morel this is the place to go – The Great Morel. The Wood Family Favorite on this site looks the business and it would work for any large mushrooms I suspect.
However I suggest (seeing as I’m lazy that way) morels sliced and sauteed with butter and served in a salad of spring onions, lamb’s lettuce and cucumber with a simple dressing or even just some good olive oil.
Enjoy!
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