Michigan Morels 2011
OK. After failing to find morels in my favorite Ann Arbor park three years running, I came home to discover that a patch of Morels were found in my very own backyard. The picture above shows the harvest with more on the way that were too small to harvest.
The tricky part with morels besides for finding the little suckers (or paying for them) is to clean them. As you can see they have a honey comb shape that is very challenging to clean.
Michigan Morel 2011
Even after I split them in half, which I recommend because bugs tend to live inside them, I sprayed them with water to try and get all of the dry out. Despite my efforts they were still a little gritty, but tasty.
Michigan Morel with Bug inside
Note the shape. A morel will be hollow inside with the honey comb shaped outside connected to the stem.
Note the difference between a true and a false morel. A false morel shown above with have a "skirt" at the top. A true morel is completely attached to the stem.
- Cooking morels with a little butter, salt, pepper and white wine
- Fully cooked Morels. Yummy!!!
Mushrooms can be deadly and while Morels are on the easier side for mushroom identification, I do not encourage anyone to pick and eat/serve to family or friends wild mushrooms without knowing what they are doing or getting an expert opinion. If you have any doubt, it is better to air on the side of safety.
Michigan Morel Recipe: Serves 1-4
Split and clean throughly10-20 Morels.
Heat a saute pan with a little butter and a small splash of white wine.
The mushrooms will release their liquid. Saute out the liquid just until the pan is almost dry.
Add salt and pepper to taste.
Great over rice, with srabbled eggs or steak. (They make for an awesome steak and mushroom sandwich.