Home Porridge Morel mushrooms: beneficial properties, method of preparation. Secrets of cooking fried morels How to fry morels, do you need to boil them?

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Morel mushrooms: beneficial properties, method of preparation. Secrets of cooking fried morels How to fry morels, do you need to boil them?

How to cook morels

Clean the morels from large forest debris, rinse under cold water in a colander and place in a saucepan.
Fill the morels with water until they are completely submerged.
Rinse the morels again, placing the mushrooms in a colander.
Drain the water, add clean water and put on fire.
Salt the mushrooms, wait until they boil and reduce the heat.
After boiling, cook the mushrooms for 20 minutes.
Place the mushrooms in a colander - the morels are cooked and ready to eat.

Fkusnofacts

Tips for cooking morels
- Morels are conditionally edible mushrooms, so it is recommended to boil them twice before preparing dishes. The first time was in the water in which they were soaked. Morels must be salted first. The cooking time is 7 minutes from the moment of boiling. The resulting broth must be drained and each mushroom thoroughly rinsed under running water. Then put the clean mushrooms all together again in the pan, add cold water and put it back on the fire. Once the water boils, cook for about 20 minutes.

The morel cap is considered the most delicious morsel; it is valued for its high taste and pleasant aroma. The legs, on the contrary, are quite harsh, so they are usually removed before the second cooking.

In order to remove as much sticky sand as possible from the morels and get rid of snails and other unwanted inhabitants, it is recommended to first soak the mushrooms in a large saucepan of cold water for at least an hour. At the same time, they need to be placed in dishes with their legs up. This will not only better preserve the shape of the mushroom, but will also facilitate the process of removing insects.

Before frying, morels must be soaked and boiled. This is due to the fact that these mushrooms contain helvelic acid, which is poisonous. When cooking mushrooms, this acid passes into water without being destroyed.

Store boiled morels in the refrigerator for no more than 3 days.

How to grow morels
If you wish, you can harvest morels from your summer cottage. The main thing is that apple trees grow on it. For sowing you will need mature morels - ordinary or conical. Freshly picked mushrooms must first be washed in a saucepan with cold water. The water should not be poured out, since fungal spores have gotten into it.

Existstwo main ways growing morels in the garden - German and French.

In the first case, morels need to be scattered under the apple trees, watered with water from under the mushrooms, and then dusted with ash. For the winter, the crops need to be well covered with leaves (for example, of the same apple tree) or straw. In the spring, as soon as the snow melts from the area, the cover must be removed, leaving only a few leaves to prevent the soil from drying out.

The second method is similar to the first, the only difference is that you need to sow the mycelium in previously prepared beds under the trees. Before covering, they must be loosened and scattered on top of the apple pulp (pomace, waste from apples during the canning process). If you follow agricultural practices, you can see the first mushrooms within two weeks after the snow melts.

Morels collect in April-May, these are spring mushrooms. Morels are considered conditionally edible mushrooms.
- Morels useful for health, contain vitamin A (responsible for bone growth and skin health, vision support), nicotinic acid (saturation of cells with oxygen and metabolism at the cellular level), as well as substances such as phosphorus (health of bones and teeth, transmission of genetic code) and calcium (tissue growth). It is recommended to use a decoction of morels for stomach disorders: 50 milliliters of a weak decoction 4 times a day before eating.

Since ancient times, morels have been used for vision problems - farsightedness, myopia and other eye diseases. Morel helps strengthen the eye muscle, reduces the risk of cataracts, and with long-term regular use (up to six months) brightens the lens of the eye.

Morels are also valued for their excellent antiviral properties. Thanks to their active substances, mushrooms strengthen the human immune system, which is especially important during a flu epidemic. In addition, morels are useful to eat to remove toxins from the body, cleanse the blood and lymph. It is recommended for women during breastfeeding if there is a lack of milk. It has been noted that morel infusions stimulate the functioning of the mammary glands.

The age of mushrooms can be determined by color. Young morels have a white or beige stem. A middle-aged mushroom has a slightly yellowish stem, while a very old one has a brown tint.

Morels appear in the spring, in April-May, immediately after the snow melts in the forest. The caps of morels are wrinkled and look like walnut kernels. These mushrooms grow in ravines, pine or mixed forests. Morels love to grow in groups on forest edges, clearings, and clearings. They can also be found in thickets and bushes. Burners are no exception. As a rule, large families of morels can be found in forest fire areas.

There are three types of morels: the common morel, the conical morel and the cap morel.

Morels (Morchella)

Description

In nature, there are three types of morels: edible or ordinary (Morchella esculenta), conical (Morchella conica) and morel cap or cap (Verpa bohemica Schroet). The morel cap grows up to 15 cm in height and up to 10 cm in diameter, the shape is ovoid and round with uneven cells similar to a honeycomb. The color range of the caps is from ocher-yellow to light brown. The leg is up to 5 cm thick, smooth, hollow, slightly widened at the bottom, can be whitish or yellow-brown. The pulp is brittle, waxy-white, with an aromatic mushroom smell.

History and distribution

Morels are one of the most ancient mushrooms; the first mention of them is contained in the works of the ancient Greek scientist Theophrastus, who lived in the 4th century BC. e. In Ancient Rome, morels were considered a delicacy, so servants were not allowed to cook them, and they were served at the table in elegant dishes. In many countries around the world, morels are treated with great respect; for example, in America they have been given the status of “king of mushrooms.” Since the middle of the 19th century, the Germans and French have been growing morels in old gardens and parks under apple trees. In Russia (as well as in the vast expanses of the former USSR), morels grow everywhere, appearing in the forests very first - in late April - early May. These mushrooms prefer broad-leaved and mixed forests; they love forest edges and mossy ditches, clearings and field edges, old fires and wastelands. In the south of Russia they can sometimes be found in vegetable gardens, front gardens and even on lawns. However, it has been noticed that morels do not really like to grow in the same place, but botanists cannot explain how the morel mycelium “moves” to another place, or even disappears completely without a trace.

Application

In Russia, morels are considered conditionally edible, and according to taste they belong to the third category of mushrooms, although in Europe they are considered gourmet mushrooms. Before eating, morels must be boiled, the broth drained, and only then can they be added to soup, fried, or stewed. Morels are very tasty stewed or in sauces. For example, morels stewed with sour cream can be served as a separate dish, and can also be used as a filling for. Morels are not pickled or salted, but they are dried. Morels can be used for food only three months after drying. Keep in mind that dried morels absorb moisture, so they need to be stored in paper bags or cardboard boxes in a dry place, otherwise they may become damp and moldy. You can make mushroom powder from dried morels, which will be an excellent natural flavoring (seasoning) for various dishes.

Composition and properties

Fresh morels contain 3% nitrogenous substances, 1% sugar and many aromatic substances. In addition, they contain a polysaccharide conventionally called FD4. Morels strengthen the eye muscles, preventing clouding of the eye lens.

Interesting fact

In the USA, at the banquet that is held to mark the opening of the annual congress of American mycologists (mushroom specialists), boiled morels are always on the menu.

How long to cook morels

Before cooking, morels need to be peeled, rinsed and soaked in cold water for at least 1 hour, and then boiled in salted water for 20-25 minutes.

Calorie content and nutritional value of morels

The calorie content of morels is 22.7 kcal.

Nutritional value of morels: proteins - 2.9 g, fats - 0.4 g, carbohydrates - 2 g

Description
In nature, there are three types of morels: edible or ordinary (Morchella esculenta), conical (Morchella conica) and morel cap or cap (Verpa bohemica Schroet). The morel cap grows up to 15 cm in height and up to 10 cm in diameter.

History and distribution
Morels are one of the most ancient mushrooms; the first mention of them is contained in the works of the ancient Greek scientist Theophrastus, who lived in the 4th century BC. e. In Ancient Rome, morels were considered a delicacy, so servants were not allowed to cook them, and they were served at the table in elegant dishes. In many countries around the world, morels are treated with great respect; for example, in America they were given the status of “kings of mushrooms.” Since the middle of the 19th century, the Germans and French have been growing morels in old gardens and parks under apple trees. In Russia (as well as in the vast expanses of the former USSR), morels grow everywhere, appearing in the forests very first - in late April - early May.

Application
In our country, morels are considered conditionally edible, and according to taste they belong to the third category of mushrooms, although in Europe they are considered delicious mushrooms. Before eating, morels must be boiled, the broth drained, and only then can they be added to soup, fried, or stewed. Morels are very tasty stewed or in sauces. For example, morels stewed with sour cream can be served as a separate dish, and can also be used as a filling for pies. Morels are not pickled or salted, but they dried. Morels can be used for food only three months after drying. Keep in mind that dried morels absorb moisture, so they need to be stored in paper bags or cardboard boxes in a dry place, otherwise they may become damp and moldy. Dried morels can be used to make mushroom powder, which will be an excellent natural flavoring (seasoning) for various dishes.

Composition and properties

Fresh morels contain 3% nitrogenous substances, 1% sugar and many aromatic substances. In addition, they contain a polysaccharide conventionally called FD4. Morels strengthen the eye muscles, preventing clouding of the eye lens.

How long to cook morels

Before cooking, morels need to be peeled, rinsed and soaked in cold water for at least 1 hour, and then boiled in salted water for 20-25 minutes.

Calorie content and nutritional value of morels
The calorie content of morels is 22.7 kcal.
Nutritional value of morels: proteins – 2.9 g, fats – 0.4 g, carbohydrates – 2 g

Oleg Demidov, chef of the Godunov restaurant, comments:
It’s a pity that we don’t often use these mushrooms in cooking. They have the elegant taste of the forest, namely the forest, not the greenhouse. They do not contain the chemistry that modern champignons, oyster mushrooms, and tasteless porcini mushrooms are filled with.

I'll reveal a few secrets.
You need to know how to handle mushrooms - then they will not cause harm, but, on the contrary, they will give you taste.

First, the mushrooms must be washed well, then soaked in salted water for 20-30 minutes to remove worms (if any).

My advice: pour the sauerkraut brine over the mushrooms, washed after soaking, for about 1-2 hours. The taste of the mushroom will be ten times stronger. And, what is important: after brining, the mushrooms will be completely safe.

Sauces are prepared from morels and strings, baked in sour cream, soups are prepared, served with crayfish, fish, stuffed with veal, fried and baked with turnips, potatoes... The morel is a universal mushroom.

Cream soup with morels and hazelnuts

For the soup, use fresh mushrooms soaked in cold salted water for at least 2 hours in the refrigerator.

Ingredients2-3 servings

Morels - 500 g
Butter - 5 tbsp.
Root celery- 100 g
Leek, white part- 1 piece
Water - 500 ml
Fresh thyme - 2 sprigs
Fresh oregano - 2 sprigs
Bay leaf - 1 piece
Garlic - 3 cloves
Dry white wine- 80 ml
Heavy cream (33%)- 200 ml
Hazelnuts - 1 cup

1.

Preheat the oven to 350F/180C and roast the nuts in a single layer on a baking sheet for 10-15 minutes. Place them in a kitchen towel, wrap them and let them steam for about 15 minutes. Rub them inside the towel to remove the skin.

2.

Heat a frying pan and melt clarified butter in it. Quickly fry the nuts in oil until golden and fragrant. Remove them so that the oil remains in the pan. Set aside some of the nuts to decorate the finished soup, and the rest nearby for later use in puree.

3.

From all the morels, we choose three of the smallest and most beautiful ones per serving to decorate the finished soup. Fry them in oil and set aside on a napkin.

4.

Wash and chop the leeks and celery. You can also add regular onions. Finely chop the garlic. Fry it all in nut oil over medium heat until softened. Do not let it turn golden.

5.

Pour wine into the pan and let it evaporate.

6.

Pinch off some fresh thyme and oregano leaves to garnish the soup. Pour in the broth, a little salt and pepper, the remaining sprigs of herbs and bay leaves, nuts, reduce the heat to low and leave to simmer slowly under the lid for 30 minutes.

7.

Remove thyme, oregano and bay leaf. Puree the rest with a stand or immersion blender until smooth.

8.

Pour the puree into a saucepan and slowly bring to a gentle boil. Stir in the morels, cover with a lid and, without letting it boil, heat over low heat under the lid for 20 minutes.

9.

Pour about half a cup of hot cream soup into the cream to raise the temperature of the cream before adding it to the soup. (This will prevent them from accidentally curling due to sudden temperature changes.) Stir in the cream.

10.

Serve the puree soup steaming, very hot, with fresh bread with a crispy crust. Decorate with fresh leaves and flowers (if available) of herbs. The purple flowers in the photo are onion flowers, I highly recommend trying them!

:) If this article was useful to you, click "I like", so you will express your gratitude to the author. (author of the article: Protchenko Arthur

Peel the morels, rinse, and soak in cold water.

In the pan: Place the morels in boiling water and cook for minutes in fresh salted water without a lid.

In the steamer: Boil the morels after soaking for minutes, placing no more than 3 layers of mushrooms on the steamer tray.

How to cook morels

1. Clean morels from large forest debris, rinse under cold water in a colander and place in a saucepan.
2. Fill the morels with water so that they are completely submerged.
3. Rinse the morels again, placing the mushrooms in a colander.
4. Drain the water, add clean water and put on fire.
5. Salt the mushrooms, wait until they boil and reduce the heat.
6. After boiling, cook the mushrooms for 20 minutes.
7. Place the mushrooms in a colander - the morels are cooked and ready to eat.

Fkusnofacts

Store boiled morels in the refrigerator for no more than 3 days.

Exists two main ways growing morels in the garden - German and French. In the first case, morels need to be scattered under the apple trees, watered with water from under the mushrooms, and then dusted with ash. For the winter, the crops need to be well covered with leaves (for example, of the same apple tree) or straw. In the spring, as soon as the snow melts from the area, the cover must be removed, leaving only a few leaves to prevent the soil from drying out.

The age of mushrooms can be determined by color. Young morels have a white or beige stem. A middle-aged mushroom has a slightly yellowish stem, while a very old one has a brown tint.

There are three types of morels: the common morel, the conical morel and the cap morel.

How to pickle morels

Products
Morel mushrooms - 1 kilogram
Salt - 1 teaspoon
Peppercorns - 30 peas
Bay leaf - 6 sheets
Citric acid - a third of a teaspoon
Vinegar 6% - 3 tablespoons
Cinnamon, cloves - to taste

How to pickle morels
Soak the morels, boil them, and pass through a colander. Boil the morels again in salted water for 10 minutes.
While the morels are cooking, prepare a marinade for pickling the morels: add salt and all the seasonings, citric acid to a saucepan with 2 cups of water. The marinade is simmered over low heat for half an hour, then cooled. and add vinegar.
Place the mushrooms in jars, pour in the marinade, close and store in a cool, dry place.

How to dry morels

Only fresh mushrooms with a good smell and elasticity are suitable for drying. Dry the morels whole, without cutting them. Clean the morels from forest debris and wipe with a damp cloth.
Place the mushrooms on a baking sheet covered with baking paper, dry at a temperature of 70 degrees with the door open, turning the mushrooms regularly - they burn very quickly. Morels can be eaten only after 3 months of storage. Dried mushrooms should be stored in a dry place; moisture can spoil the mushrooms.
Ready-made dried morels are slightly bent, but do not crumble, dry and light to the touch.

Morel soup recipe

Products
Morels - 500 grams,
Rice - 300 grams,
Butter - 100 grams,
Chicken eggs - 2 pieces,
Salt and herbs - to taste

Making morel soup
Clean the morel caps from dirt, rinse, and cover with cold water. Change the water and rinse the morels 3 times, every 15 minutes. Cut the soaked morels into pieces, place them in salted boiling water and cook for 20 minutes. Cook rice in a separate pan. In another saucepan, boil the eggs and cut into pieces.
Add boiled rice and eggs to morel soup and stir. Add butter, finely chopped herbs and salt, leave for 5 minutes, serve with fresh white bread.

Morel sauce

Products
Morels - half a kilo
Butter - 60 grams for a thick sauce and 120 grams for a liquid consistency
Flour - 3 tablespoons
Sour cream - 0.5 cups
Garlic - 6 cloves
Onion - 1 small onion
Nutmeg - half a teaspoon
Salt and ground black pepper - to taste
Cream 10% or mushroom broth (you can use wild mushroom broth) 150 milliliters for a thick sauce and 400 milliliters for a liquid consistency
Parsley - a few sprigs for decoration

How to make morel sauce
1. Wash and dry the morels, chop finely.
2. Peel onions and garlic and chop very finely.
3. Place the butter in a warm frying pan and melt.
4. Add onion and garlic, fry for 7 minutes over medium heat until the onion is golden brown.
5. Add mushrooms, fry for 15 minutes until excess liquid evaporates, add salt and pepper.
6. Pour flour on top of the mushrooms, stir, pour in cream or broth.
7. Wait for the cream to boil and turn off the heat.

When serving, garnish the morel sauce with parsley.