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Morels

Printed From: Foods of the World Forum
Category: The Best Foods You Can Get - Your Own
Forum Name: Gathering
Forum Discription: Discuss the gathering of wild plants, mushrooms, nuts, berries and other similar foods here.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2158
Printed Date: 28 March 2024 at 13:33


Topic: Morels
Posted By: Rod Franklin
Subject: Morels
Date 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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Hungry



Replies:
Posted By: TasunkaWitko
Date Posted: 05 May 2012 at 16:23
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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Posted By: AK1
Date Posted: 05 May 2012 at 21:48
I officially hate youWink


Those morels look wonderful


Posted By: africanmeat
Date Posted: 06 May 2012 at 04:19
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 shopCry

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Ahron


Posted By: Boilermaker
Date Posted: 06 May 2012 at 06:06
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.


Posted By: ChrisFlanders
Date Posted: 06 May 2012 at 06:09
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!


Posted By: gonefishin
Date Posted: 01 February 2013 at 19:35
Nice morels, Rod!  Thanks for sharing! 


...and you know...spring will be here before you know it! Smile


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Enjoy The Food!


Posted By: Margi Cintrano
Date Posted: 02 February 2013 at 05:47
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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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Rod Franklin
Date Posted: 02 February 2013 at 06:19
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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Hungry


Posted By: Margi Cintrano
Date Posted: 02 February 2013 at 06:44
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.


Posted By: gonefishin
Date Posted: 29 May 2013 at 08:26




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!


Posted By: TasunkaWitko
Date Posted: 29 May 2013 at 08:36
beautiful morels, dan ~ thanks for sharing!

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Posted By: AK1
Date Posted: 30 May 2013 at 12:34
Damn! I'm drooling now.


Posted By: gonefishin
Date Posted: 15 June 2013 at 19:59
   it wasn't a very productive morel season this year...they were delicious though.



   until next year...


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Enjoy The Food!


Posted By: Rod Franklin
Date Posted: 16 June 2013 at 05:28
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


Posted By: gonefishin
Date Posted: 05 May 2014 at 12:54


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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 07 May 2014 at 22:19
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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Posted By: gonefishin
Date Posted: 08 May 2014 at 12:45
Originally posted by TasunkaWitko TasunkaWitko wrote:

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....


    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!


Posted By: Margi Cintrano
Date Posted: 09 May 2014 at 17:59
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.


Posted By: gonefishin
Date Posted: 10 May 2014 at 09:55
   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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Enjoy The Food!


Posted By: gonefishin
Date Posted: 11 May 2014 at 11:04


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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 11 May 2014 at 11:19
Another great photo, Dan ~ 

The weather has been absolutely gross up here (it's actually SNOWING as I type this), so we didn't get the chance to go where Melissa's grandparents would gather mushrooms - however, I did get an idea of the general area, and plan on hitting it up when I have the chance, perhaps in the summer when we visit again.



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Posted By: MarkR
Date Posted: 11 May 2014 at 11:45
Those things, morels and onions, don't grow this far South. I love them! Envy and jealousy are ugly things......

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Mark R


Posted By: gonefishin
Date Posted: 11 May 2014 at 13:09
   Snow?  Oh no!  Hopefully you'll get some relief soon, Tas!

  Mark, oh...I think what you do have more than makes up for not having a few morels and wild onions Wink  thanks though 


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Enjoy The Food!


Posted By: Margi Cintrano
Date Posted: 11 May 2014 at 15:50


Dan, 

Firstly, thank you very much for posting the stunning photographs.  Amazing morsels to say the least. Extraordinaire ...  I shall post a photograph of a French Chef friend´s  " Morilles Noir " which he served with Cappelletti ( a crescent shaped ravioli ).  

Just so that everyone can see that these are " Black Morels ".

Thank you dear and have a wonderful evening.  It is midnight here ... 

Kindest regards, Margaux. 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Melissa Mead
Date Posted: 11 May 2014 at 17:19
Great picture!
Is this a morel?


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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: gonefishin
Date Posted: 11 May 2014 at 18:57
Originally posted by Melissa Mead Melissa Mead wrote:

Great picture!
Is this a morel?

sure is


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Enjoy The Food!


Posted By: gonefishin
Date Posted: 11 May 2014 at 18:58
Originally posted by Margi Cintrano Margi Cintrano wrote:



Dan, 

Firstly, thank you very much for posting the stunning photographs.  Amazing morsels to say the least. Extraordinaire ...  I shall post a photograph of a French Chef friend´s  " Morilles Noir " which he served with Cappelletti ( a crescent shaped ravioli ).  

Just so that everyone can see that these are " Black Morels ".

Thank you dear and have a wonderful evening.  It is midnight here ... 

Kindest regards, Margaux. 

  Morel stuffed ravioli...wonderful idea Margi!

  Hopefully the season isn't over yet!


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Enjoy The Food!


Posted By: Melissa Mead
Date Posted: 11 May 2014 at 19:31
I wonder if the people in charge of the local park realize what's growing next to their nature trail? I saw a patch of wild strawberry blossoms, too.

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: gonefishin
Date Posted: 11 May 2014 at 20:04
Originally posted by Melissa Mead Melissa Mead wrote:

I wonder if the people in charge of the local park realize what's growing next to their nature trail? I saw a patch of wild strawberry blossoms, too.


 Melissa, one piece of advice...DON"T SAY A WORD TO ANYONE!

    then delete your posts Wink


shhhhhhhhhh


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Enjoy The Food!


Posted By: gonefishin
Date Posted: 13 May 2014 at 16:13
   I didn't want to keep posting morel pictures...but it's starting to pick up.  


Jenna was going through all types of "I don't like mushroom" faces



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Enjoy The Food!


Posted By: Margi Cintrano
Date Posted: 13 May 2014 at 16:48


Dan, 

As promised, here is the photo of the dish I had. 


Chef & Copyrighted Photograph Courtesy: 1 Michelin  Star  Chef Julien Diaz 



Black Morels with Cappelletti:  Restaurant L´ Oggi -  Hotel Chez Charles & Spa 4 Star in Lumio, Corsica, France 

http://i1265.photobucket.com 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: gonefishin
Date Posted: 13 May 2014 at 18:26
   Thanks Margi...I'll have to make something inspired by that dish!

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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 13 May 2014 at 20:16
Originally posted by gonefishin gonefishin wrote:

Originally posted by Melissa Mead Melissa Mead wrote:

I wonder if the people in charge of the local park realize what's growing next to their nature trail? I saw a patch of wild strawberry blossoms, too.


 Melissa, one piece of advice...DON"T SAY A WORD TO ANYONE!

    then delete your posts Wink


shhhhhhhhhh

ClapLOL


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Posted By: Margi Cintrano
Date Posted: 13 May 2014 at 23:47
Dan,

I am pleased that Chef Julien Diaz´s photograph has inspired your wonderful creativity.

Thank you dear. 
Kindest regards. 




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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Margi Cintrano
Date Posted: 13 May 2014 at 23:47


Tas and Melissa,

Keep your secrets a secret and enjoy !!! 




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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: gonefishin
Date Posted: 14 February 2015 at 13:33
   Okay, cold weather is still here...but is anyone else getting anxious for morels?

   Clap


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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 14 February 2015 at 17:46
I went ice fishing today! Tongue

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Posted By: gonefishin
Date Posted: 14 February 2015 at 18:55
Originally posted by TasunkaWitko TasunkaWitko wrote:

I went ice fishing today! Tongue

  yeah, it's 5f right now...supposed to dip down to -7f


spring ain't here yet!


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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 14 February 2015 at 19:36
That's for sure ~ we had no luck, but it was a great day in the mountains....

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Posted By: gonefishin
Date Posted: 14 February 2015 at 19:46
Originally posted by TasunkaWitko TasunkaWitko wrote:

That's for sure ~ we had no luck, but it was a great day in the mountains....

  A bad day of fishing...

  well, you know Wink  beats most other days


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Enjoy The Food!


Posted By: TasunkaWitko
Date Posted: 14 February 2015 at 20:11
Indeed ~

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Posted By: HistoricFoodie
Date Posted: 14 February 2015 at 21:06
Does that mean you didn't catch any ice?

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But we hae meat and we can eat
And sae the Lord be thanket


Posted By: TasunkaWitko
Date Posted: 14 February 2015 at 21:12
Plenty of that! LOL

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Posted By: drinks
Date Posted: 25 February 2015 at 15:16
Hey, ice is what you put in a drink, not something you fish through!!!!!!!!!!

From 31' N



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