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Gray Morel (Morchella astrotomentosa) |
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Description: The Gray Morel is commonly referred to as a “Burn morel” since it is one of the black morels that shows up in burn areas. This year a extremely rare and A real bonanza can come one year after a large forest fire when these morels often fruit in stupendous abundance after. Under a hand lens you can see beautiful wooly hairs on the ridges and pits of this species. This succulent, smoky-flavored mushroom grows wild and Re Dei Fungi / King of Mushrooms is presently purveying these delicious choice mushrooms. Nutritional / Medicinal value: Morels contain 7 essential amino acids. As most mushrooms, they have no cholesterol and are high in crude fiber. However, Morels are studied mushrooms for their effect as a tumor inhibition, gastro-enteric tonic, expectorant, and Qi regulator. Although conclusive medicinal results in humans are still forthcoming, research has indicated that Morel mushrooms make a good tonic for intestines and stomach, reduce phlegm, and regulates the flow of vital energy. be beneficial to people in high risk groups, or as a general preventative dietary supplement. Handling: In the stores, Morels should be kept in the back room at 34 degrees and sold from refrigerated displays. At refrigerated temperatures, Gray Morels have the best shelf life of all morel species and can be kept for several weeks. If the Gray Morel becomes slightly dehydrated after long storage the mushrooms can be dehydrated completely with literally no loss in flavor. Then stored inside a sealed contain keep cool a dry will last for years.Season: Late June to September, or till the first snow falls. Cooking Tips / Ideas: There is simply no end to the delectable dishes that you can create with these meaty, slightly smoky flavored Gray Morel mushrooms! The aroma is smokiness and the flavor is a unique rich, chocolate and slightly gamy like that of venison. The whole mushroom can be utilized in cooking without any waste. Instead of cutting, the mushroom can that the large ones and stuff them with crab and cheese or with sausage. If the morels dry out drop them into a bowl of warm water. The rehydration process does not cause any loss in flavor and the soaking water can be used for soup stock or sauces. Please note that you should always rack out any sediment before us the morel liquid to prevent any grit from entering your dish. The classic way to prepare morels is to Sautee with butter shallot, Madeira and cream. |
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