Thursday, April 9, 2015
Photo Courtesy of google images.
Well. It turns out that we have these beauties growing in the woods at our place.
And it turns out that they are absolutely Delicious!!!
The first batch I cleaned then sliced and sauteed with olive oil and garlic. They were...good.
The next night I cleaned some then dipped them in buttermilk and then coated them with a flour and cracker mixture and fried in butter and olive oil. BINGO!
Some more info on these delightful spring delicacies
Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them. The ascocarps are prized by gourmet cooks, particularly for French cuisine. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt.
Morels have been called by many local names; some of the more colorful include dryland fish, because when sliced lengthwise then breaded and fried, their outline resembles the shape of a fish; hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. In parts of West Virginia, they are known as molly moochers. Due to the partial structural and textural similarity to some species of the Porifera sponges, a common name for any true morel is sponge mushroom. Genus Morchella is derived from morchel, an old German word for mushroom, while morel itself is derived from the Latin maurus meaning brown.
Get out there and find some before its too late!