5 ms·
never had a morel, maybe now i can afford one
by sabujp 5y ago
never had a morel, maybe now i can afford one
- micro_cam 5y agoThey are one of the easier wild mushrooms to find and identify…they show up in the spring after a fire.
- thinkingemote 5y agoAnd they sometimes have a smoky flavour to them!
- poulsbohemian 5y agoI hunt mushrooms, including morels, and if I’m being honest the hunt is more enjoyable than the eating. It’s fun to find the various species, but I don’t find that the flavor of morels is anything special or that I’m limited in the kitchen by not having them available.
- whirledpeas 5y agoI am on the complete opposite side of this. I eat a fair amount of wild mushrooms and morels are the ones I enjoy most. My kids too. They pretty much don’t eat anything except morels. To me morels have all of the good mushroom flavour and texture without any of the bad parts.
- poulsbohemian 5y agoI guess it depends a lot on what’s available to you in your area and what you like to make… as I think about it, I end up using mushrooms a lot in meat-substitute scenarios, where I want something with a lot of body. Think stuffed mushrooms, sautéed mushroom appetizers, vegetarian burgers - things like that. So your criminis and portobellos have a lot of body for those kinds of things. Likewise if I’m making something like a hot and sour soup or a homemade ramen, I want something that’s going to have the right mouthfeel and ideally be traditional to those styles. So… I guess when I think about the varieties of mushrooms that can generally be found growing in my areas - chanterelles and boletes are perhaps a better fit for things I make. I know where the pro foragers are going in our area, but even they don’t find tremendous quantities of morels… in our particular area, the season seems exceptionally brief. I get enough each year to toss them with some pasta, but the flavor is so mild and the body is so spongy that apart from “the thrill of the hunt” I’d be just as happy to substitute some other variety. I’d be very curious how you use them… I do find that if I dry them and use them to augment a soup broth, they add a nice umami.
- buescher 5y agoSlice fresh morels into rings (they're hollow tubes), dust them with flour and a little salt and pepper, and fry them in a little oil until crisp on the outside.
- greenie_beans 5y agohell yeah, i'm gonna try that. thanks
- Alex3917 5y ago> It’s fun to find the various species, but I don’t find that the flavor of morels is anything special or that I’m limited in the kitchen by not having them available. They can be life changingly good, or not especially special. You need salt and dairy to bring out the flavor, but even then it's hit and miss. But yeah, in general they can be as flavorful as truffles, or as bland as button mushrooms.
- chrisseaton 5y agoMorels are a common mushroom in cuisine - I'm sure you've had one in a dish in a restaurant even if you don't remember it.
- thizzbuzz 5y agoThat's just not true... If the average dish at that restaurant costs $40 or something, then maybe.
- vidarh 5y agoDepends on location. I'm in the UK, and here if a dish says "mushrooms" without specifying which, it will almost invariably be agaricus bisporus (white/ brown/portobello/crimini/ chestnut/champignon and so on - yes, they are all the same mushroom). As someone who loves mushrooms but Fonda that one utterly boring, it annoys me to no end.
- encryptluks2 5y agoMorels are very costly and I've never seen them offered in common dishes. Usually they are battered and fried and eaten alone, and because they are more rare they do not just freely put them into random dishes.