The morel mushroom is found in the United States and Europe during the spring and has a tendency to sprout up after a rainfall. The morel is more closely related to truffles, not mushrooms, as noted by their distinctive nutty or smoky flavor. Ranging in size from very tiny to the size of a soda can, morels can be found in the woods, cow pastures and even along the roadside. These mushrooms stop growing once they sprout from the ground and can range in color from light tan to dark grey. Morels are used in soups, stews and gravies and can be preserved easily for future use.
Things You'll Need
- Morel mushrooms
- Sharp knife
- 1 sandwich baggie
- Freezer storage bags
Wash the morels really well to remove sand, dirt and any bugs. Cut the end (dirt ball) off the mushroom stem.
Cut the mushrooms in half, slicing from top to bottom. Wash again in very cold water.
Place 1/2 cup of flour into a sandwich baggie. Add several morels, depending on size, and shake gently, coating them thoroughly. Lay the coated morels on a paper towel. Repeat the process until all morels are coated with flour, adding more flour as necessary.
Gently place all flour coated morels into a large freezer baggie with a zipper-style closure. Store in freezer on top of other food items to preserve to prevent flattening.
Tips & Warnings
- Do not soak morel mushrooms overnight in saltwater. This process causes the mushrooms to lose their firmness. Do not let frozen morels thaw. Cook them frozen to prevent morels from turning to mush.
- Eating raw morel mushrooms can cause severe illness.
- Photo Credit http://thegreatmorel.com/mush/pic62.html
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