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Morels — product description on

Morels — These are the first long-awaited mushrooms.

Lovers of “quiet hunting” who longed for the winter, they are given the opportunity to pull baskets out of the closets and run to the cherished edges.

Morels have a special aroma that absorbed the smell of spring wood, thawedin, last year’s grass.

Morels — These are the first long-awaited mushrooms.

Lovers of “quiet hunting” who longed for the winter, they are given the opportunity to pull baskets out of the closets and run to the cherished edges.

Morels have a special aroma that absorbed the smell of spring wood, thawedin, last year’s grass.

In some forest ravine there is still snow, and near, at the edges, like a system of Scottish guards in bear hats, morels stand. The shape of their cap gave the name to one of those two species of mushrooms that most often end up in our baskets, — morel conic.

A representative of the second species, morel edible, the cap is more rounded, ovoid.

They grow in different places. Morel edible prefers to hide under deciduous trees, shrubs, in ravines — on the soil fertilized with humus. A conical company can appear in a large company directly on a glade in a mixed forest, or even along a forest path on sandy soil.

There is no special gastronomic difference between them.

Both in flavor and taste, they almost do not differ.

Is that the flesh of a conical drier and cooked form, it is harder, with a distinct «crispness».

It stands out among them another representative of the morels — fur hat. She, like the conical morel, does not like the shadows: whole broods of these mushrooms go out to warm under the May sun on the roadsides, glades and fires.

Its peculiarity is that the fat, hollow leg, by weight, takes up almost three-quarters of the fungus, and the cap, in which the entire aroma is concentrated, barely covers its top.

And even if you type a full basket full of hats, you will immediately feel the difference with morels: the flavor of the morel hat is poorer.

Morels are used in different ways. The first basket brought from the forest is best prepared as simple as possible. Set aside until the next time.

And now shorten the prepared morels, leaving the leg to a centimeter from the bottom edge, and cut the mushrooms across — rings.

Fry them in melted butter, put in a cocotte, salt, add sour cream and send to the oven for 15 minutes.

Such a simple recipe will allow you to fully feel the taste of this spring natural phenomenon.

Now it is possible to bake old Russian unleavened pie with morels. The dough is made for him very rich, crumbly — with sour cream, butter and yolks.

You roll it in two juices — smaller and bigger, spread smaller fried layers at a smaller size with two spoons of sour cream, boiled rice, egg and fried onions added at the end of roasting.

Rice, of course, in such a cake is the bottom layer.

Close the top with a big juicy, gently pinch and bake.

And in the traditional Russian kulebyaka morels will be combined with other basic fillings — meat or fish.

If you have it inscribed with fresh pancakes — place the mushrooms on the top «floor».

Decided on a pie in four corners — in one of the corners, put morels with rice or egg.

Prepare homemade noodles from a mixture of wheat and buckwheat flour (in equal proportions), boil it and mix with morels or stitches stewed in cream. Noodles from one buckwheat flour with mushrooms will be even more expressive, if you know how to roll it — be sure to perform. Buckwheat in general is wonderfully combined with forest mushrooms.

And simple buckwheat porridge, and the buckwheat cakes in the company with morels will make a very favorable impression (as, by the way, barley, but it is an amateur).

Even the most delicious porridge prefer risotto? So let it be with morels.

This is not greenhouse champignons, the taste and aroma are completely different.

But the soup — for morels is not the best use: in the broth and broth their flavor disappears.

That thanks to morels turns out unusually fragrant, so it sauces — even with porcini mushrooms can not be compared. Let’s say the classic «Forester».

Spread onion in olive oil, add more chopped morels, cook everything together for another five minutes, pour in white wine, boil it for a third.

Add strong broth and everything that seems to you suitable for meat and game sauce.

Do not be carried away with spices — they should not kill the mushroom flavor.

Morel is often confused with line, although it belongs to another family and the difference between them is obvious — and they do not look alike, and the taste is different. The lines, as a rule, stand on a short hollow leg, which is almost invisible from under the shapeless dark brown or even black cap.

By the size of the line is much larger than morels. On one small gari, you can sometimes collect two or three buckets of lines, and each will be with a good grapefruit. In terms of gastronomic properties, the line loses more than one, but its flavor is excellent.

More mushroom, spicy.

Let not so thin, but also bright and memorable.


On the slit a morel (hat and leg) is always hollow!

Morels, like other mushrooms, can be dried and frozen.

Drying changes their smell and taste — it turns out a new product, intrinsic and unique.

Mushrooms are an amazing creature of nature, because they are not plants or animals, but in themselves. On .

The first spring mushrooms — morels and lines — are considered conditionally edible, therefore they are.

Forest mushrooms — white, aspen, boletus, boletus, chanterelles, mushrooms, mushrooms — use.

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