The Anticipation Builds

those sound quite tasty....seems morels are pretty versatile, glancing at recipes online. i've only cooked a couple of times with dried, and it's been awhile......think it was a butter saute/port reduction, with a little cream whisked in at the end....rich, but tasty. it might overpower fresh morels though.
 
originally posted by slaton:
A few morel dishes I've enjoyed
On the simple (if rich) side, they are tasty sauteed and pureed with a little cream, then spread on crostini.
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This dish was fairly recently invented, as documented here, and discussed here.
 
originally posted by scottreiner:
the journal discusses morels...http://magazine.wsj.com/wsj-today-magazine/mini-specialist-found-food-morel-mushrooms/
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That's pretty funny.

They have the search image thing right--there is a special thing that happens in your head to allow you to see morels. I still don't know whether the right answer is to walk or stand. A friend this week mentioned moving your head like a bird.

But an article that was urging newbies to run out and pick their own should surely have mentioned that uncooked morels are potently emetic. Also, they might possibly have mentioned the genus Gyromitra and its various members and the debates about their edibility. Some people might possibly think they resemble morels, and some of them do resemble some morels.
 
Do you have any pointers to folks / societies around here? Boston Mycological Club seems to be the one that pops up in the press & Google results.
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There's some one-time trips offered by experts in the area as well. I stick to the puffballs and inky caps until I feel more confident.
 
originally posted by SFJoe:
The Anticipation BuildsCue music.

Spring_2009_someones_sierra_morels.jpg
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this is fleur de sel in my wounds.
 
originally posted by Joel Stewart:

back to morels, do you have a favorite recipe for fresh ones?
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As seen above, toss them with a little melted butter, S&P, maybe some Madeira and put them straight into the fire until their ridges are crispy. Eat them hot from toothpicks. Nothing better in the world.
 
originally posted by SFJoe:

originally posted by Sharon Bowman:
originally posted by SFJoe:
Nothing better in the world.
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Except, like, every other thing.
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Don't knock it till you've tried it.
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Winegirl is just frontin'

I made this tonight and it was transcendental. Crack cocaine in fungus form. I used amontillado sherry instead of the madeira and the broiler instead of open flame and it still ran circles around every other morel-thing I've ever made and that's a few.

Very simple, but I'm indebted, thanks.

morels_sm.jpg
Maitake and ramp pizza was pretty good too.

'07 Le Mont Sec is potential future godwine. I sure like it now, too.
 
wild picked California and Oregon morels show up at Monterey Market here in Berkeley regularly in season. But the fresh ones never seem to have very much taste compared to those I have had in France. It's not just a case of situational bias, because they have had excellent regional wild black trumpets, chanterelles and porcini. Back luck? Not the right places? Stored wrong/too long? Inaccurate memory?
 
originally posted by Christian Miller (CMM):
ignorant west coast non-forager asks:wild picked California and Oregon morels show up at Monterey Market here in Berkeley regularly in season.
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I thought Monterey Market was all about cultivated mushrooms. Insistence on cheap prices and all.
 
How curious. Things must have changed dramatically in the last year or so. Prior to that, MM has sold me the best wild mushrooms I've ever purchased at retail, bar none.

originally posted by Rahsaan:

I thought Monterey Market was all about cultivated mushrooms.
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