Seasoned mushroom pickers, going on a "quiet hunting" in April and May, well aware that they can please the morels - amazing spring firstborn with a characteristic appearance.Mushroom morel has a tight-fitting hat to the leg with a fancy embossed pattern.As saprophyte, it performs an important role in nature - residues destroys dead organisms and transforms them into simple inorganic and organic compounds.
Types morel
each of the three species of these wonderful creations of nature has both common features (they have a wrinkled surface of the cap, hollow inside, are considered conditionally edible, grow in the temperate zone) and characteristics.
Edible Morel (found the name "ordinary" and "real") - not only the most common member of the genus.It is even larger than some of their relatives, grows to a height of from 6 up to 15-20 cm. With a relatively large amount of stem and cap, edible fungus Morchella any appreciable weight has not as its fruiting body is hollow.Tightly adherent to the leg cap ovate or ovate-rounded shape has a different color: yellow ocher, gray, brown.Her uneven surfaces are irregularly shaped cells, vaguely reminiscent of a honeycomb.
Morel high grows in deciduous and coniferous forests, mostly in the glades and clearings.It can be seen in gardens, orchards, and even the mountains, but in the mushroom baskets he gets rare.The explanation is simple: in nature do not often encountered this kind of morels.Mushrooms (pictured), reaching 25-30 cm in height, have a cell olive-brown.
Morel conical looks very similar to its counterpart called a "high."The same oblong-conical shape of the cap, tightly adherent to the leg, the same creases or edges at the top, forming a cell.Morel mushroom cone are smaller fruiting body and painting (yellow-brown, black-brown, gray-black).Rarely, it prefers to grow near ash trees, alder and aspen as well as in areas where topsoil is violated (on roadsides, slopes of ravines).
How to cook morel mushrooms
for food suitable only young, did not have time to accumulate toxic substances.Most often on the table lovers appear morels, fried in butter, which is not surprising, because they are prepared in a similar fashion, look very appetizing, tasty and not exude too pronounced, subtle flavor.Mushroom morel requires advance preparation to direct the process of frying.First of all, collected mushrooms should be cleaned of debris and carefully washed, so that the cells had no sand, can spoil all the meal.Mushrooms, sliced, dipped in hot water, boil for 5-10 minutes, recline in a colander and put on a small fire pan.Frying 500 g morel need to melt the butter in a frying pan (about 2 tbsp. Tablespoons).Then add the mushrooms, seasoned with salt, pepper and a little lemon juice.The appearance of browning signifies completion of the cooking process.
