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morels: eat and adore GOD


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#1 Tombstone Mountain

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Posted 30 June 2012 - 10:17 AM

Does anybody on this forum appreciate morel mushrooms? I harvest them and cook with them. Test for echo!!!


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#2 Chicken hawk

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Posted 30 June 2012 - 10:31 AM

  I love mushrooms but never heard of a morel mushroom.  I bet id love them.



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#3 Tombstone Mountain

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Posted 30 June 2012 - 05:26 PM

I live in the mtns of appalachia and morels are available only after march to may. They are unique looking and tasting. The look like a conical type sponge. A forager once called morels "dry land fish" because of the texture. Look it up at morels.com. about 80 a pound. I harvest about 9 pounds Stearns just for myself and neighbours



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#4 go2wrk@95974

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Posted 14 July 2012 - 04:58 PM

Cool! I'll have to check out the site.
Steak and eggs and shrooms sound like the ticket!! yes.gif  

#5 HomesickAlien

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Posted 14 July 2012 - 08:28 PM

QUOTE (Tombstone Mountain @ Jun 30 2012, 10:17 AM)
Does anybody on this forum appreciate morel mushrooms? I harvest them and cook with them. Test for echo!!!


trink39.gif  bacon.gif

Most definitely!  I live out in the boonies and collect them every spring. As I'm sure you know, you have to keep your prime locations a secret or other people will beat you to them. People who've never tasted them don't know what they're missing!

#6 Tombstone Mountain

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Posted 14 July 2012 - 08:31 PM

QUOTE (go2wrk@95974 @ Jul 14 2012, 04:58 PM)
Cool! I'll have to check out the site.
Steak and eggs and shrooms sound like the ticket!! yes.gif

Good luck finding them. You can mail order dried morels. Reconstituted the taste is fine  

#7 Tombstone Mountain

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Posted 14 July 2012 - 08:37 PM

QUOTE (substancewithoutstyle @ Jul 14 2012, 08:28 PM)
QUOTE (Tombstone Mountain @ Jun 30 2012, 10:17 AM)
Does anybody on this forum appreciate morel mushrooms? I harvest them and cook with them. Test for echo!!!


trink39.gif  bacon.gif

Most definitely!  I live out in the boonies and collect them every spring. As I'm sure you know, you have to keep your prime locations a secret or other people will beat you to them. People who've never tasted them don't know what they're missing!

They are the ribeye steaks of the mushroom world.  goodpost.gif  

#8 Tombstone Mountain

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Posted 25 September 2012 - 12:11 PM

QUOTE (Tombstone Mountain @ Jul 14 2012, 08:37 PM)
QUOTE (substancewithoutstyle @ Jul 14 2012, 08:28 PM)
QUOTE (Tombstone Mountain @ Jun 30 2012, 10:17 AM)
Does anybody on this forum appreciate morel mushrooms? I harvest them and cook with them. Test for echo!!!


trink39.gif  bacon.gif

Most definitely!  I live out in the boonies and collect them every spring. As I'm sure you know, you have to keep your prime locations a secret or other people will beat you to them. People who've never tasted them don't know what they're missing!

They are the ribeye steaks of the mushroom world.  goodpost.gif

Here's a pic of the little beauty  trink39.gif so elusive to find yes.gif up to 120 a pound this year


user posted image

#9 Tombstone Mountain

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Posted 25 September 2012 - 12:18 PM

Here's one that's exposed. A little dehydrayted but soak in water and good as new

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#10 Tombstone Mountain

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Posted 25 September 2012 - 12:20 PM

And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

#11 CygnusGal

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Posted 30 September 2012 - 06:06 PM

QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif


#12 Tombstone Mountain

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Posted 30 September 2012 - 06:24 PM

QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif

Here in the mountains it is known as "dry land fish" it has a texture like meat. It can be fried like okra, which will mask the flavor...that is not the best way to appreciate the Morel. It has a pleasant nuttiness, yet savory quality. When its cooking it smells like spring...best I can describe. I sautee them with some leek,garlic, and put in on my pasta alfredo.

I try not to overpower the flavor with spices, but to each his own.

Try them and you will be glad ya did!

BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.



#13 HomesickAlien

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Posted 30 September 2012 - 07:08 PM

QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif



BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine?  Wouldn't that adversely affect their flavor?

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you  --it's just a little added protein!  tongue.gif  

#14 Tombstone Mountain

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Posted 30 September 2012 - 07:27 PM

QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif



BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine?  Wouldn't that adversely affect their flavor?

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you  --it's just a little added protein!  tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

#15 CygnusGal

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Posted 30 September 2012 - 07:40 PM

QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif



BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine?  Wouldn't that adversely affect their flavor?

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you  --it's just a little added protein!  tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word.  Salt water - it draws out all the nasties.  That's how many things are brined.  Chicken or sushi grade salmon, for example.

So, you use them any place you would a mushroom?

#16 HomesickAlien

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Posted 30 September 2012 - 07:43 PM

QUOTE (Tombstone Mountain @ Sep 30 2012, 07:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif



BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine?  Wouldn't that adversely affect their flavor?

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you  --it's just a little added protein!  tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

I thought you were marinating them overnight in some weird concoction before cooking! Now I know what you mean.

trink39.gif  

#17 HomesickAlien

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Posted 30 September 2012 - 09:37 PM

QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif



BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine?  Wouldn't that adversely affect their flavor?

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you  --it's just a little added protein!  tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word.  Salt water - it draws out all the nasties.  That's how many things are brined.  Chicken or sushi grade salmon, for example.

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

If you ever decide to collect your own, beware of false morels, which are toxic:

user posted image






#18 Tombstone Mountain

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Posted 01 October 2012 - 08:20 AM

QUOTE (substancewithoutstyle @ Sep 30 2012, 09:37 PM)
QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif



BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine?  Wouldn't that adversely affect their flavor?

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you  --it's just a little added protein!  tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word.  Salt water - it draws out all the nasties.  That's how many things are brined.  Chicken or sushi grade salmon, for example.

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

If you ever decide to collect your own, beware of false morels, which are toxic:

user posted image

Nice pic--Yeah false morels are out there, never seen one while hunting. Here's one from last year's harvest that resembles your pic, but is NOT a false Morel
user posted image

Edited by Tombstone Mountain, 01 October 2012 - 08:21 AM.


#19 CygnusGal

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Posted 01 October 2012 - 03:27 PM

QUOTE (Tombstone Mountain @ Oct 1 2012, 09:20 AM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 09:37 PM)
QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif



BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine?  Wouldn't that adversely affect their flavor?

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you  --it's just a little added protein!  tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word.  Salt water - it draws out all the nasties.  That's how many things are brined.  Chicken or sushi grade salmon, for example.

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

If you ever decide to collect your own, beware of false morels, which are toxic:

user posted image

Nice pic--Yeah false morels are out there, never seen one while hunting. Here's one from last year's harvest that resembles your pic, but is NOT a false Morel
user posted image

Yes, you can add many spices and flavours to a brine - salt and water is a simple brine.

ohmy.gif  Fake morels exist and they will kill me?  That doesn't sound like much fun. sad.gif

Is there any way to test them (aside from dying, which I'd rather avoid)? unsure.gif

#20 HomesickAlien

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Posted 01 October 2012 - 07:14 PM

QUOTE (CygnusGal @ Oct 1 2012, 03:27 PM)
QUOTE (Tombstone Mountain @ Oct 1 2012, 09:20 AM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 09:37 PM)
QUOTE (CygnusGal @ Sep 30 2012, 07:40 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 08:27 PM)
QUOTE (substancewithoutstyle @ Sep 30 2012, 07:08 PM)
QUOTE (Tombstone Mountain @ Sep 30 2012, 06:24 PM)
QUOTE (CygnusGal @ Sep 30 2012, 06:06 PM)
QUOTE (Tombstone Mountain @ Sep 25 2012, 01:20 PM)
And here's one more. Once again a little on the dehydrated side. This upcoming spring is going to be a great year for them

user posted image

That's very strange looking, TM.  Kind of like tripe.

What does it taste like?  Chicken is not an acceptable answer. wink.gif  How do you prepare them?  Spice, flavor, brine them?

I understand the food of God reference.  There is a sub place in East Boston that serves a meatball sub.  When served, the clouds part, a hand comes down from the sky with the sandwich and a large but comforting voice says "Here.  Eat, my child."  A sandwich made by the Hand of God.

Morels are like that? unsure.gif



BTW...gotta soak them overnight in a brine, and the slugs, ants will flee...use spray hose on sink to rid dirt from the omnical cells.

What sort of brine?  Wouldn't that adversely affect their flavor?

I just rinse them in the sink and put them in a bowl of water for about ten minutes; this usually drives out any insects. Besides, a few errant bugs won't hurt you  --it's just a little added protein!  tongue.gif

Brine is the wrong word...simply salt water. In terms of cleaning them, always done the soaking overnight...it was the way I was shown to do it. You should never eat them raw. Gotta cook them babies!

You can buy them year round, but they're dehydrated. I've seen them for $10 for a quarter ounce in stores.

Brine is the right word.  Salt water - it draws out all the nasties.  That's how many things are brined.  Chicken or sushi grade salmon, for example.

So, you use them any place you would a mushroom?

Some people add sugar and even spices to brine, which is what I thought TM meant, hence my confusion.

If you have a recipe that calls for porcini mushrooms, you could try using morels instead, as they both have a slightly nutty flavor.

If you ever decide to collect your own, beware of false morels, which are toxic:

user posted image

Nice pic--Yeah false morels are out there, never seen one while hunting. Here's one from last year's harvest that resembles your pic, but is NOT a false Morel
user posted image

Yes, you can add many spices and flavours to a brine - salt and water is a simple brine.

ohmy.gif  Fake morels exist and they will kill me?  That doesn't sound like much fun. sad.gif

Is there any way to test them (aside from dying, which I'd rather avoid)? unsure.gif

The best way to tell the difference between edible morels and false morels is by cutting them in half lengthwise and looking at the inside of the stem. Edible morels have hollow stems, but stems of false morels are white and pithy inside.

False morels seem to be fairly uncommon, as I've only come across three or four over the years.

It's unlikely you'd even know if you ate one by mistake. It's my understanding you have to consume quite a few before becoming ill, let alone dying! However, when it comes to wild mushrooms, it's best to avoid eating them unless you're absolutely certain of their identity.






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