A few recommendations on how to cook morels

Grow these mushrooms mainly in the forests of temperate climate and appear immediately after the melting of snow. They got their name thanks to their appearance (a porous, eaten hat covered with deep wrinkles, looks rather unattractive). Over time, the concentration of poisonous substances in the morel increases, therefore only fresh young (or dried) mushrooms are used for food. Depending on the shape of the hats, there are several kinds of morels. However, from a gastronomic point of view, they are all the same. In some countries, these fungi are cultivated, in others, they are considered inedible.

Before you prepare the morels for the first time, you need to carefully study several recipes, so that the dish does not turn out to be poisonous. Despite the fact that these low-calorie and very delicate mushrooms are quite often used for food, cases of poisoning by them are also not uncommon.

How to prepare mushrooms of morel

There are many recipes in which this ingredient is present. Moreover, mushrooms are used both as a main component, and as an addition (for spicing a meat dish, for example). Before you prepare the morels, you need to boil them in salt water for 15-20 minutes, in this case, most of the toxic substances from them will come out. Sometimes they are used in dried form. In this case, the mushrooms are soaked for several hours in salt water.

Morčka in white wine

This simple, but very delicious dish can be reserved for a special evening. And in order not to spoil it, before preparing the morels, they need to be well sorted, washed and boiled. Half a kilogram of mushrooms is taken 100 ml of white wine (it should be necessarily good), yolks 2 eggs, 30 grams of butter, salt and ground pepper to taste.

On a dry heated frying pan send chopped mushrooms and fry them, stirring, until the liquid completely evaporates. After the frying pan is dry again, its contents are salted and peppered, add half of the oil and pour the wine. Mushrooms stew for about 10 minutes, after which they send the remaining oil, beaten yolks to them, mix and remove from heat. The dish can be served with a potato side dish or used as a meat sauce, an omelet filling or a pancake filling.

How to cook morel in sour cream

This is a fairly simple recipe, but the dish turns out to be tender and very tasty. Half a kilo of fresh mushrooms is taken with a glass of sour cream, a little flour and salt, hard cheese to taste, vegetable oil and greens (dill or parsley). Pre-washed and peeled morels are boiled in salt water for 15 minutes. Then they are thoroughly rinsed under a tap and allowed to drain. Then they cut into several parts, salt and fry in oil, sprinkled with flour at the end. Add sour cream to the skillet, stew for a few minutes, sprinkle with cheese and greens and remove from heat. Serve mushrooms with any side dish, for example, with mashed potatoes or pasta.

Pilaf from morels

Among other dishes that are prepared from morels, there is even a recipe for cooking pilaf. Half a kilogram of mushrooms is taken with a glass of rice, 60 grams of lamb fat, salt, spices for pilaf, 2 carrots, 1/3 pack of butter. Before you prepare the morels by this recipe, they should be sorted, cut off the legs, large can be divided into 2-3 parts. Then they are boiled in salt water for 5 minutes and thrown back to the colander.

On the butter, fry the sliced lard (then remove it), fry the fungi on the resulting fat, then send the carrots cut into strips, salt, pour the spices, spread the washed rice and pour hot water (it should be 2 cm above rice). Pilaf is stewed, without stirring, on low heat until cooked.