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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Posted: 05 May 2012 at 15:59 |
I just figured I would post a few pictures. I joined a mushroom hunting club and I hope to learn at least a few more local varieties of mushrooms. I've been finding these on my own. Lots of miles in the bush, lots of miles on the car. Plenty of gas and time burned.
But it's all worth it! I found these on Monday I found these on Thursday And here's a few extra pictures from the last batch showing how much 18 morels weighed (in grams) and what they looked like where I found them and such: The first batch got fried. Egg wash followed by Saltine cracker crumbs and fried in butter. This is how the first ones always get cooked. All I can say is where did that stick of butter go! They were good. The next batch has been in an omelet and in a cream sauce with chicken over toast. That leaves me with over a pound left. I'll think of something... I still have 13 tomatoes. I still want to do a stuffed tomato thing. I'm thinking of filling them with a rice pilaf that would really feature these morels. Just rice, some onion, butter, S&P, lots of morels and maybe a little cream at the end. I'll have to figure out something to do with the scooped out innards of the tomatoes. Soup maybe. Whadya think? |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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the mushrooms look great - and that idea with the tomatoes sounds REALLY good!
as for the internals of the tomatoes - save them to work into a sauce in your next italian meal, or put them on a pizza crust with some cheese, perhaps? looking forward to seeing it!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I officially hate you
Those morels look wonderful
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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i don't know mushrooms i love to eat them but i don't know to identify the poisonous ones so i have to buy at the shop
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Ahron
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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We grew up hunting these in Indiana, it is a spring tradition. Your preparation is spot on, they are wonderful dusted with flour or breaded with cracker crumbs then fried in butter.
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ChrisFlanders
Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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These delicious things are very expensive in my country. So, I buy them dried, which means I'm officially very envious of your loot right now. Morilles go so well with poultry dishes served in a creamy sauce!
Maybe you already know this, but raw morilles are somewhat poisonous, they always need to be cooked first so they lose their poison. Many times it's so difficult to get rid of the sand they contain, even the dried ones, even after being soaked. But such a delicatesse!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Nice morels, Rod! Thanks for sharing!
...and you know...spring will be here before you know it! |
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Rod,
Your wild morels are lovely. We love Boletus Eduli or Ceps ... In Spain, the most common way to serve is:
Evoo - 2 or 3 tblsps.
2 or 3 cloves of minced garlic
minced fresh parsley sprinkle
The Mushrooms of choice
A sprinkle of sea salt fine grain to taste
SAUTÉ the garlic and when almost golden, add the mushrooms, and sauté until thoroughly cooked and dot with sea salt ... then a sprinkle of parsley ...
This does NOT take the flavor of the mushrooms ... if you add too many other ingredients, the mushrooms do not dominate and thus, absorb the other ingredients flavors ...
In Spain and its profound Tavern culture, they are served exactly this way ... I prepare the Ceps Boletus and sometimes Niscalos quite often in the late autumn ... If I recall, Niscalos are called Penny Buns, possibly in English ...
Kind regards and have nice wkend,
Margaux ...
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Yepper! Three months or so and I'll be back out there again. Time to start looking for Saltine crackers on sale.
Margi, I've cooked a lot of mushrooms just as you have described. Something about mushrooms and garlic. They just go together well. I've been learning more and more about mushrooms, and feel confident I can identify at least 6 kinds of edible mushrooms that grow around here. There are many more out there that are edible but I'm not sure of. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Rod,
In Spain, a good baguette or crusty country bread can work wonderfully too -- to dip up the garlic and the Evoo ...
Yes, mushrooms and garlic & Evoo are a perfect match !
Morels are more common in France than Spain ... They are called Sponges; esponjes in Spanish.
LOOK GREAT ...
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Yum! These were used simply in some pasta containing the Morels and carrots, salt pepper and a little pasta water...topped with a little Spanish Olive Oil. Simple...and delicious. |
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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beautiful morels, dan ~ thanks for sharing!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Damn! I'm drooling now.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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it wasn't a very productive morel season this year...they were delicious though.
until next year... |
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Enjoy The Food!
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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I didn't do very well either. Went to my usual spots and found none. Tripped over a few here and there but that's all. Kinda disappointing. Like you say, next year.
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Hungry
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Beautiful morels, Dan ~ one of these days, I'd like to look around in the spots whee my wife's Slovak grandparents would find mushrooms.
In fact, we're going to be in that area this weekend, so it might be worth a look....
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Sounds like a plan! Just go nice and slow. I'm not sure what the soil temperature is at, up there by you...but it's worth a shot! They are sure tasty! Let us know how you do
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan,
Truly wonderful morels. In Provençe, and Langudoc, France, they are black ! Paradise for the palate. They are not very common in most of Iberia, except for the northeast Girona, Lérida, and Navarra, the regions that share the French border, separated by the Pyrenees. Marvelous photographs. Have great weekend. M. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Interesting Margi! Here we have grey and orange morels.
Here's a venison Loin with morels/rice stuffing, with some wild onions on the side and a strawberry gastrique. It's paired below with a home-brew double IPA. |
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