Morel time, forage, with care


The morel season has finally arrived, and for avid foragers, so has the chance to hunt down this delicious and healthful mushroom.

Wild morels typically grow during the spring months in North America in a wide array of habitats. They can come in several varieties but essentially all have the defining characteristic of a ridged and honeycomb-like cap.

There are no definitive habitation patterns for where these mushrooms can be found, but they typically turn up in moist areas, such as on the edges of trails, in apple orchards, or near dead elm trees, and are often discovered in regions with limestone in the soil.

Morels have a rich, earthy flavor that make them a delightful complement to soups, stews and casseroles and can also be enjoyed sautéed. However, it is vital that these mushrooms are cooked for at least 15 minutes before serving. They are harmful if eaten raw or undercooked.

To properly prepare a morel, they first must be washed. Rinsing with cold water and following up with a recommended salt bath will remove any dirt and insects hiding in the deep folds.

It is also important to identify the morel as just that. The false morel tends to look similar on the outside, but it is poisonous. It contains a toxic chemical called gyromitrin, which is a suspected carcinogenic chemical.

The easiest way to determine if the morel is an impostor is to slice it open lengthwise. True morels are hollow inside whereas false ones have a meaty texture. If there is any question or uncertainty, Wildman Steve Brill offers his expertise on his Web site, wildmanstevebrill.com, along with helpful pictures and further advice.

The true morels, however, contain many healthful qualities, making them both delicious and nutritious.

And they are a good source of complex carbohydrates.

This means that they take a long time to break down in the body, providing an even flow of energy that lasts for a duration rather than a short spike and then fall. Like all wild foods, morels have more vitamins, minerals, and fiber than processed foods.

With a little searching (and more than a little luck) these natural mushrooms can be good for both the palate and the body.

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