Tips for preserving and cooking mushrooms

At this time of year, when spring comes, millions of people around the world are subject to an obsession with mushrooms. It is mainly the taste of these elusive mushrooms that is responsible for the mania. It has been said that the difference in taste between a morel and a common mushroom is similar to the difference between cheese and chalk. The taste of morels is rich, creamy, earthy. Chefs around the world prepare unique creations using this rare mushroom, and experiencing unique morel creations in gourmet restaurants is the highlight of spring dinner. Here are some tips for storing, preserving, and cooking these delicious rare mushrooms. And also some precautions to keep in mind.

Morels are a wild mushroom and, like all mushrooms, must be cooked before being eaten. It is also important to know how to correctly identify these fungi, as there are many more similar ones that are poisonous. Protect yourself by taking the time to study wild mushrooms. Use the mushroom identification guides and visit some of the best websites on the Internet to learn the difference. If you are hunting wild mushrooms for the first time, it is wise to go with an experienced friend who knows the difference between morels and deadly mushroom varieties. You need to know what you are eating and be very particular. If the fungi show any signs of decay, discard them as bacteria can be harmful. Cook morels fully before eating, and eat only a small amount at first to detect any allergic reactions. Do not mix different types of Wild Mushrooms Vancouver in one go. Don't drink alcohol at the same time. Some people are allergic to fungi that are generally safe. Start by eating small amounts and see how your body reacts.

If you find them in the woods or buy morels, it's important to keep them dry and cool. Heat can damage them. Do not carry morels in the trunk of a car or glove compartment. Do not store in plastic bags. Any container in which you put morels must be breathable. An onion or mesh bag is ideal. Morels should be kept clean of dirt, but it is not advisable to soak them in water as this can damage them. Morels can be stored for long-term use by drying them in a commercial food dryer or in a mesh in the sun.

The most popular way to prepare morels for eating is to fry them in butter or olive oil in a cast iron skillet. You can brew them with flour or cornmeal, and add onion or garlic, salt and pepper. You can combine them with bread or use them in tortillas, although that dilutes the flavor. It has been written that "there is something almost cruelly tempting in morels. No other mushroom in the world, except perhaps the northern Italian white truffle, offers the degree of flavor and fragrance of a fresh morel." Gourmet chefs have created many tempting dishes with this rare ingredient. The Food Network website has more than 60 recipes, ranging from pies and tarts to stroganoffs, omelets, soups, and sauces. More exotic are the morels in puff pastry and cream cakes.