MORELS

Morels (Morchella Elata), also known as Sheep's Stomach, Merkel, Dry Land Fish, Sponge Mushroom, or Pine Cone Mushroom. Morels are among the most highly prized of all the wild harvest mushrooms because of their superb taste and elusiveness. It is said that Louis XIII of France strung them up over his bed when he was ill because he loved the aroma they gave off as they dehydrated. In India, the Mohammedans, who eat only morel mushrooms, collect them in mass quantities in the Himalayas and string them up in the sun to dry. Although they often grow in profusion, they may be very difficult to see - especially to the inexperienced hunter. Veteran searchers of Morels rarely reveal their harvesting locations (prime areas are closely guarded secrets) and most seasoned hunters have their favorite spots to comb for this rare gem of the woods: dead or dying elms, old apple orchards or under tulip poplars, ash, walnut or butternut trees, on sandy banks and under hedges, in swampy places or construction sites, or in a particular type of wooded growth that attracts them. It has been noticed by some that they seem to like environments rich in limestone and will flourish wonderfully in the aftermath of forest fires, springing up in and amongst the ashes. Many people fondly recall the day of a memorable find of basket upon basket of morels and try to forget the years when they were not so lucky.

Morels grow in temperate latitudes around the world, in both conifer and hardwood forests and typical spring-like weather with day time temperatures moderating between 60-70 degree range and night time lows of not less then the mid-40's are usually ideal for Morel growth. Most hunters will agree that the weather more than any other variable has the most impact on the Morel season. All the Morels (three species are generally harvested: Morchella conica, M. angusticeps and M. esculenta) have a honeycombed, egg-shaped-to-conical head of ridges and pits with a hollow cap and stem; ranging in size from 2 to 4 inches high and in color from a rich light gold to an extremely dark brownish black. Generally Morels range from 3/4 of an inch to 4 inches in height, having a cream colored base and a black cap. There is also a white Morel (Morchella Elata) that has a white cap and cream colored base. The B Grade Morels are usually smaller in size and have a slightly delicate flavor. There are five or six different varieties of morel commonly available in the commercial markets now, and they range in appearance from globular to bell shaped. Morels also take very well to drying.

Highly prized by hunters when found in the early spring mushroom pilgrimage, Morels are commonly believed to arrive within 10 days after the first spring frost. The Morel season in west central Ohio generally runs from early to mid April on through mid May. If south of this, then the season could run up to a week or two earlier. If further north, then the season likely will run later. Although typically found in Michigan and Oregon and other northernmost areas ( in southern Wisconsin, Morel hunters tell of plentiful harvests ), they are seen elsewhere with exception of the southernmost states. In North America they usually emerge first along the West Coast in early spring ( as early as March in Los Angeles ) and later in much of the forested east, from the Appalachian up through the Great Lakes region, with scattered harvests into summer and fall months. During May in the mid-west there are Morel hunting contests. At high elevations Morels can fruit clear into July and sometimes even are found as late as August in the Rocky Mountains. Majority of harvest offered for commercial sale typically comes from Washington and Oregon with limited availability from Great Lakes and eastern states locations. While most frequently found growing wild, after hundreds of years in the attempt, mycologists have finally discovered a way to grow Morels under cultivation. This process was perfected in 1990 in Michigan and is now in production in Illinois. Year-round but limited availability at this time.

Morels have a delightful, earthy taste that's just right with beef, game and wild rice. A light Madeira sauce or a pat of butter will enhance its delicious essence, yet truly it is so marvelously flavorful on its own, it needs little embellishment. While adding flavor and rich buttery aroma to any type of food, this unique mushroom widely appreciated by gourmets, can be sautéed in a light oil, and eaten whole with just salt or soy sauce or can be used to flavor almost any dish. No sauce is too heavy to smother its fantastic subtle character, with its overtones of hazelnut and meat. Because of their deep woodsy flavor, the renowned Morels are often paired with cream or white wine sauces and milder tasting meats, such as veal or chicken, but are also wonderful when partnered with grilled and roasted foods. A suggested savory herb sauce is Morels with rosemary, sage, thyme, basil, bay leaf, cloves, nutmeg and black pepper.

Nutritional values per 100 g -
Water: 89%
Fat: 0.4 g.
They contain more protein than most vegetables (2.7 g).
Rich in vitamins E, D, K and especially those of the B group, trace elements (selenium, potassium and iron), and phosphorus.
Their fibre is conducive to proper intestinal function.

Regarding the nutritive value of proteins based on the FAO Amino Acid score for Quality of Protein ( Egg = 100 ) the Morel has a score of 40.

 

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