What is the mushroom Morel?
The mushroom of Morel is, like other mushrooms, fruits type of fungi, some of which are edible and others from which they are poisonous. In addition, there are a number of mushrooms called false Morelles because they are often wrong with Morel mushrooms. These two factors point to the need for caution and expert advice if they start hunting Morel in the wild. Morel mushrooms, genus Morchell, have a number of nicknames. Some of them are hickory chickens, dry fish, honeycomb mushrooms and pinema mushrooms, all of them come from their appearance or taste. Their taste is differently described as fish, smoke, earthy, fine and walnut.
Their color also changes and is responsible for common names of the most commonly found types: yellow Morel, White Morel and Black Morel. An ordinary mushroom Morel, Morchella esculent, is actually the first two of them: white Morel when he is young and has white ridges, and yellow Morel when the ridges become yellowish as the fungus ages. Smoky Morel, Morchella Elata, also acquires his common name from the color of his ridges, ktEré starts with grayly tan and turns black as time goes, which leads to the called Black Morel, but improve better eating when they are young. Other popular Morels include Morchella Deliciosa, Morchella Semiliber and Morchela Vulgaris.
Morel sponge can grow to a size of two inches (5.08 cm) to 12 inches (30.48 cm) high. They are located in several different habitats, including the bottom of the river, wet forests, old orchards and some in the forests of conifers. They like to grow in places that have been exposed to fire, and they are one type of fungus that is not commercially bred, which makes them quite expensive. Spring and early summer are the best times for their hunt. When they are old, they can become soft, granulated or worms, and these should be prevented.
Even edible Morelles contain some toxins that are destroyed in cooking: that is, you should never eat a raw sponge. Morely isLensed into recipes in both fresh and dried form. Rating in butter is the most important way to prepare Morelic mushrooms, after which they can be consumed as or used as an ornament for other meals. They can also be integrated into creamy wine sauces, grilled and stuffed. Morels is also used to produce paté and integration into the filling for inflated pastries.