Mushrooms occupy a strong position in Russian cuisine. Most often, varieties of mushrooms common in Russia, the so-called "noble", are used for food. So, for example, dishes from porcini mushrooms, boletus and boletus are very popular and love. This does not mean that other varieties are less tasty or healthy, just their collection and preparation are considered "risky", because In appearance, many varieties can be easily confused with the so-called "false" mushrooms, which are very poisonous.
Morels are considered to be one of such “baseballs” - mushrooms, the preparation of which is actually quite simple, and the taste of dishes made from them is in no way inferior to the taste of dishes from mushrooms familiar to us. In addition, morels undeservedly offended by attention have long been known for their benefits - they are used to treat diseases associated with vision, such as hyperopia and myopia, as well as to strengthen immunity and treat joint diseases and rheumatism.
Morels are mushrooms, the preparation of which can be started fresh in the spring, when the snow has just melted, around the end of April, because they appear one of the first. When picking mushrooms, one should really take care and caution (outwardly they are very similar to “false” morels). Do not worry: if before going to the forest you arm yourself with knowledge about the differences between false mushrooms and real ones, and when cooking you will follow very simple rules, then you will not be poisoned. In order to determine if the mushroom is poisonous, you need to cut it along and look at its structure. In a fake, false morel, the hat and leg are separated from each other, and the leg is dense and as if wadded. In a real hat merges with a hollow leg.
Despite its low popularity in Russia, where morels grow almost everywhere, in America and Europe dishes from these mushrooms are considered a real delicacy.
Morels are mushrooms, the preparation of which involves hot processing, i.e. their use is possible exclusively in the composition of soups, sauces or other cooked, stewed, fried or baked dishes. They are not pickled or salted. For storage or just before cooking morels need to be soaked in cold water for an hour, and then cook for 20 minutes in salted water - this procedure will remove toxins in large quantities contained in raw mushrooms. If you do not plan to include morels in dishes immediately, then instead of boiling them, it is permissible to dry them, but you can only use them after three months.
That's all you need to know before consuming morels, mushrooms, the preparation and use of which is no less exciting than collecting them, and the available dishes are tasty and varied, as well as recipes from other mushrooms.
For example, soup is very popular. Are you interested in how to cook mushroom soup with fresh mushrooms? Use our original recipe!
Cooking, including pre-frying foods, is best immediately in a pan. First you need to fry 2 onions in oil. Next, add pre-cooked (soaked and slightly cooked) and cut morels - 0.5 kg. Fry them until all the water has evaporated. Then sprinkle with flour (2 tbsp. L.), Pour three liters of meat broth and half a glass of grape wine, cook it all for half an hour, then filter through a sieve. Separately, rub 100 g of butter, 2 tbsp. l cream and yolks 5 eggs. Mix with washed morels and pour in strained soup. Add a tablespoon of lemon juice, salt, nutmeg, bring to a boil. The soup is ready!