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morels: eat and adore GOD


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#21 CygnusGal

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Posted 01 October 2012 - 08:12 PM

QUOTE (substancewithoutstyle @ Oct 1 2012, 08:14 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.

Yes, I know that about mushrooms.  That's why I ask about morels.  Wild mushrooms can kill you, small dose with no antidote.  I have never gone wild mushroom picking - I never had the knowledge to feel safe.  All of mine come from the store.

Its good to know at least a fake morel won't kill me that easily wink.gif

Thanks smile.gif

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#22 Tombstone Mountain

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Posted 02 October 2012 - 10:34 AM

QUOTE (substancewithoutstyle @ Oct 1 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.

Good call...the stems are hollow...plus the cone looks odd in comparison to the true morel.  

#23 Thunder Bay Rush

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Posted 02 October 2012 - 09:12 PM

We used to find morels growing wild near Collingwood, Ontario (north of Toronto) where I used to live back in the 80s.  But, I haven't seen them in the northwestern Ontario region yet.

I'm not a huge mushroom fan, but for those in the know, morels are the best of the best.  Sauteed in olive oil and butter, fine diced shallots, red wine reduced, and heavy cream... seasoning.  Oh ya!



#24 CygnusGal

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Posted 03 October 2012 - 04:30 AM

Morels.com and apparently they do grow in Maine (and MA and southern ON where I grew up).  They're pretty wide spread in fact.  The folks in Maine suggest wearing orange when collecting so you don't get shot by hunters.  Game hunters, I presume, as a morel would not require a weapon to capture.  I hope.

Thunder Bay Rush, that sounds tasty.  So does TM's idea with the alfredo sauce.

trink39.gif



#25 Tombstone Mountain

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Posted 03 October 2012 - 08:25 AM

Good for you...it's a lot of fun. Maybe i'm weird but I trolling the forest in early spring looking for the Morel. They're really the first mushroom to emerge from winter. When the first green starts to peek that's when I start the season. Usually mid-march, but the time they emerge has varied in the 10 years I've foraged for them

The Morel is expensive to buy because it is SOOOO hard to spot in the woods. I compare it to an eye exam when you do the color tests...they just "elude" the eye's (knew i could fit a reference in there). Typically, I've found them most plentiful along deer and turkey trails...probably because they help spread the Morel through defication (yum).

I've found morels growing in grass, but it isn't common here. Mostly under leaves. They tend to have the color of what's around them in the woods.  

#26 Tombstone Mountain

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Posted 22 February 2013 - 03:53 PM

View PostTombstone Mountain, on 25 September 2012 - 12:20 PM, said:

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

Posted Image
Getting to be that time...Morel's are coming in very soon...anybody going to forage this year?

#27 HomesickAlien

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Posted 22 February 2013 - 09:48 PM

View PostTombstone Mountain, on 22 February 2013 - 03:53 PM, said:

View PostTombstone Mountain, on 25 September 2012 - 12:20 PM, said:

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

Posted Image
Getting to be that time...Morel's are coming in very soon...anybody going to forage this year?

Your season must start early. I still have another two months to wait up here. :(

#28 Tombstone Mountain

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Posted 23 February 2013 - 07:59 AM

View Postsubstancewithoutstyle, on 22 February 2013 - 09:48 PM, said:

View PostTombstone Mountain, on 22 February 2013 - 03:53 PM, said:

View PostTombstone Mountain, on 25 September 2012 - 12:20 PM, said:

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

Posted Image
Getting to be that time...Morel's are coming in very soon...anybody going to forage this year?

Your season must start early. I still have another two months to wait up here. :(
I start foraging around the middle of March...in this part of TN I've seen them as early as the beginning of March or as late mid April. Right now I've got a couple of daffodil patches sprouting, about 4 inches high. I can see the yellow blooms ready pop. That means get ready.

#29 CygnusGal

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Posted 23 February 2013 - 11:23 AM

View PostTombstone Mountain, on 23 February 2013 - 07:59 AM, said:

View Postsubstancewithoutstyle, on 22 February 2013 - 09:48 PM, said:

View PostTombstone Mountain, on 22 February 2013 - 03:53 PM, said:

View PostTombstone Mountain, on 25 September 2012 - 12:20 PM, said:

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

Posted Image
Getting to be that time...Morel's are coming in very soon...anybody going to forage this year?

Your season must start early. I still have another two months to wait up here. :(
I start foraging around the middle of March...in this part of TN I've seen them as early as the beginning of March or as late mid April. Right now I've got a couple of daffodil patches sprouting, about 4 inches high. I can see the yellow blooms ready pop. That means get ready.
Daffodils?!?  You have daffodils?!?  We have snow. Posted Image

Morel season is a still a month or so away...at least.  I'm still a little creeped out at the morel imposter of death. :scared:

#30 Tombstone Mountain

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Posted 23 February 2013 - 11:36 AM

View PostCygnusGal, on 23 February 2013 - 11:23 AM, said:

View PostTombstone Mountain, on 23 February 2013 - 07:59 AM, said:

View Postsubstancewithoutstyle, on 22 February 2013 - 09:48 PM, said:

View PostTombstone Mountain, on 22 February 2013 - 03:53 PM, said:

View PostTombstone Mountain, on 25 September 2012 - 12:20 PM, said:

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

Posted Image
Getting to be that time...Morel's are coming in very soon...anybody going to forage this year?

Your season must start early. I still have another two months to wait up here. :(
I start foraging around the middle of March...in this part of TN I've seen them as early as the beginning of March or as late mid April. Right now I've got a couple of daffodil patches sprouting, about 4 inches high. I can see the yellow blooms ready pop. That means get ready.
Daffodils?!?  You have daffodils?!?  We have snow. Posted Image

Morel season is a still a month or so away...at least.  I'm still a little creeped out at the morel imposter of death. :scared:
No worries on the false morels...they're easy to spot. Just get familiar enough with the real thing and you won't be fooled :codger:. And you can take pics and show them to me. The false ones have a look of funkiness and color not associated with true morels.

Yeah the daffodils have been sprouting since the end of January—can you believe that? They've survived two snows and some really cold temps in that time frame. Here is these parts we have three winters bursts that actually have names (Dogwood winter, elderberry winter, and Blackberry winter) that are the sign of things really changing over. Typically a warming trend will occur for about two weeks, then a week long cold spell. They typically start in mid march.


the real clue are the redbud leaves, when they come out the morels are out (In my experience).

#31 Tombstone Mountain

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Posted 23 February 2013 - 11:47 AM




http://www.mushroom-...alse-morel.html


#32 HomesickAlien

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Posted 24 February 2013 - 12:56 AM

View PostCygnusGal, on 23 February 2013 - 11:23 AM, said:

View PostTombstone Mountain, on 23 February 2013 - 07:59 AM, said:

View Postsubstancewithoutstyle, on 22 February 2013 - 09:48 PM, said:

View PostTombstone Mountain, on 22 February 2013 - 03:53 PM, said:

View PostTombstone Mountain, on 25 September 2012 - 12:20 PM, said:

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

Posted Image
Getting to be that time...Morel's are coming in very soon...anybody going to forage this year?

Your season must start early. I still have another two months to wait up here. :(
I start foraging around the middle of March...in this part of TN I've seen them as early as the beginning of March or as late mid April. Right now I've got a couple of daffodil patches sprouting, about 4 inches high. I can see the yellow blooms ready pop. That means get ready.

Morel season is a still a month or so away...at least.  I'm still a little creeped out at the morel imposter of death. :scared:

You shouldn't worry about false morels. They're relatively uncommon, so it's unlikely you'll ever encounter one. TM is right, they're easy to distinguish from edible morels. False morels look wrinkled and "brainy" in appearance, while true morels have spongy looking caps. They just have a malevolent look about them compared to edible morels, if that makes any sense!

#33 HomesickAlien

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Posted 24 February 2013 - 01:03 AM

View PostTombstone Mountain, on 23 February 2013 - 11:36 AM, said:

View PostCygnusGal, on 23 February 2013 - 11:23 AM, said:

View PostTombstone Mountain, on 23 February 2013 - 07:59 AM, said:

View Postsubstancewithoutstyle, on 22 February 2013 - 09:48 PM, said:

View PostTombstone Mountain, on 22 February 2013 - 03:53 PM, said:

View PostTombstone Mountain, on 25 September 2012 - 12:20 PM, said:

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

Posted Image
Getting to be that time...Morel's are coming in very soon...anybody going to forage this year?

Your season must start early. I still have another two months to wait up here. :(
I start foraging around the middle of March...in this part of TN I've seen them as early as the beginning of March or as late mid April. Right now I've got a couple of daffodil patches sprouting, about 4 inches high. I can see the yellow blooms ready pop. That means get ready.
Daffodils?!?  You have daffodils?!?  We have snow. Posted Image

Morel season is a still a month or so away...at least.  I'm still a little creeped out at the morel imposter of death. :scared:

the real clue are the redbud leaves, when they come out the morels are out (In my experience).

Interesting how everyone looks for signs to indicate morel season. In my area it coincides with the lilacs blooming  —but that won't be until late April!

#34 Tombstone Mountain

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Posted 24 February 2013 - 08:24 AM

View Postsubstancewithoutstyle, on 24 February 2013 - 01:03 AM, said:

View PostTombstone Mountain, on 23 February 2013 - 11:36 AM, said:

View PostCygnusGal, on 23 February 2013 - 11:23 AM, said:

View PostTombstone Mountain, on 23 February 2013 - 07:59 AM, said:

View Postsubstancewithoutstyle, on 22 February 2013 - 09:48 PM, said:

View PostTombstone Mountain, on 22 February 2013 - 03:53 PM, said:

View PostTombstone Mountain, on 25 September 2012 - 12:20 PM, said:

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

Posted Image
Getting to be that time...Morel's are coming in very soon...anybody going to forage this year?

Your season must start early. I still have another two months to wait up here. :(
I start foraging around the middle of March...in this part of TN I've seen them as early as the beginning of March or as late mid April. Right now I've got a couple of daffodil patches sprouting, about 4 inches high. I can see the yellow blooms ready pop. That means get ready.
Daffodils?!?  You have daffodils?!?  We have snow. Posted Image

Morel season is a still a month or so away...at least.  I'm still a little creeped out at the morel imposter of death. :scared:

the real clue are the redbud leaves, when they come out the morels are out (In my experience).

Interesting how everyone looks for signs to indicate morel season. In my area it coincides with the lilacs blooming  —but that won't be until late April!
Keep us posted...this year should be a great year because I said so (fingers crossed). Last year I had close to ten pounds

#35 Tombstone Mountain

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Posted 28 February 2013 - 09:02 AM

Went outside this morning and put my ear to the ground...the morels gave me this message, "3 weeks away"...then it started snowing

#36 Tombstone Mountain

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Posted 06 March 2013 - 01:08 PM

View PostTombstone Mountain, on 28 February 2013 - 09:02 AM, said:

Went outside this morning and put my ear to the ground...the morels gave me this message, "3 weeks away"...then it started snowing
And still more snow...I'm looking at mid April for this season...we have green things poking out of the soil, but after this cold spell I dunno what that'll do to this years crop

#37 Tombstone Mountain

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Posted 09 March 2013 - 01:40 PM

Posted Image

#38 HomesickAlien

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Posted 10 March 2013 - 12:33 PM

View PostTombstone Mountain, on 09 March 2013 - 01:40 PM, said:

Posted Image

Great pic. Where did you ever find it?  ;)

:ebert:

#39 snowdogged

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Posted 10 March 2013 - 04:37 PM

View Postsubstancewithoutstyle, on 30 September 2012 - 07:08 PM, said:

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

Posted Image

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

What does it taste like?  Chicken is not an acceptable answer. Posted Image  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? Posted Image



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!  Posted Image

Wouldn't they taste even more like meat if you left the slugs and ants in them? :huh:

#40 HomesickAlien

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Posted 10 March 2013 - 08:23 PM

View Postsnowdogged, on 10 March 2013 - 04:37 PM, said:

View Postsubstancewithoutstyle, on 30 September 2012 - 07:08 PM, said:

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

Posted Image

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

What does it taste like?  Chicken is not an acceptable answer. Posted Image  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? Posted Image



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!  Posted Image

Wouldn't they taste even more like meat if you left the slugs and ants in them? :huh:

I think the ant exoskeletons would be a little too crunchy for my taste. Slugs? Poor man's escargot! :P




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