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In spring, some species of mushrooms appear in the forest. For example, in a deciduous forest, in which a lot of aspens grow, in the period after the rain you can usually see a morel hat. This type of mushroom is also called a cap or tender morel. But you can not always see them, since they tend to disappear after a short period of time.
This species belongs to the morel family. In appearance, they look like morels. The hat is bell-shaped. She looks like she’s just wearing a hat on her leg. That is why the view was called so.
Appearance
The hat has a wrinkled surface. Its dimensions can be from 2 to 6 cm in height, and the width is 1-4.5 cm. The color of the hat changes with age. In a young mushroom, they have a dark brown hue. But in an adult, it is lighter, becomes yellow or ocher. With a leg, it grows together only at the top, and in the lower part its surface is smooth, has veins.
The leg is bent. Its length can be up to 14 cm. But most mushrooms have a leg 5-10 cm long. In shape it is cylindrical, but sometimes flattened. Its thickness is 2-3 cm. The old mushroom has hollow legs. Young morel caps in the leg have flesh, which, in consistency, resembles cotton wool and has a yellowish color.
Among fungi, morels also include species such as common and conical morels. They are conditionally edible.
Where grows
Representatives of this species grow in the Northern Hemisphere. They prefer moderate climate, high humidity. You can meet in the forest already in the middle or at the end of spring. He likes water nearby.
In places with ideal conditions, they grow in large groups up to 75-80 pieces. As a rule, you can see them near aspens and birches. Sometimes near the linden. Most of these mushrooms can be seen in the old aspen. They like acid soil.
Edibility and composition
Specialists consider this type of mushroom to be conditionally edible. Therefore, before cooking, it must be cooked for about 15 minutes. It is important that there is a lot of water in the container, which is then drained. After such a simple treatment, the morel cap becomes softer and acquires a pleasant taste. After this, the mushroom can be prepared as you wish. It is suitable for salting and frying. If you dry them in cream, the taste is excellent. So they were prepared in the old days.
They are also used dried. The toxins that are in the composition will decay in a month. In its raw form, you should never use it. In ancient times in Russia, various tinctures were prepared from this mushroom, which helped to cure eye diseases.
These mushrooms are very low in calories. They have 92% water. About 3 g of protein and less than a percent of fat and carbohydrates. In addition, they have dietary fiber.
Similar views
Since the hat of representatives of this species is attached to the leg only at the top, it is quite simple to distinguish this mushroom from others. There are similar toxic stump mushrooms in which the cap and leg are well connected. These mono mushrooms are found more often near conifers. And their flesh is more dense.
Since these species are very similar to honey by themselves, both of them are considered conditionally edible. That is, before cooking, they must be cooked.It is important to remember that from morels the gyromitrin toxin will still not completely disappear. In order for the toxin to leave the pulp completely, the mushroom is dried for at least six months. It can also be dried at high temperature.
How to cook
After the morel mushrooms have passed the appropriate heat treatment, they can be cooked in any way suitable for mushrooms.
They are excellent in pickled, salted or fried. Often used as a filling for pies, added to the soup, some kind of sauce. They perfectly complement the taste of potatoes. Morel cap is often used as a separate dish.
Raw copies must be well dried. You can add them to soups only after a month. They can be crushed, then to sprinkle with them various dishes. They will give any of them a great aroma and taste. Experienced mushroom pickers dry these mushrooms, then to use them in the winter. To prepare a morel cap, the same recipes are used as for cooking ordinary morel.
Before cooking, they must be soaked in water, after adding a little salt to it. This will help clean them from pollution and various debris. After that, they are thoroughly washed. In order to boil 1 kg of mushrooms of this species, it is necessary to add 15 g of salt to the water, several bay leaves, as well as about 30 pieces of black pepper peas.
Mushrooms are boiled together with all these ingredients and in plenty of water for at least 15 minutes. In no case should you consume this broth in food, it is poured.
Sometimes they are used for salting. For this, 1 kg of morel caps requires 50 g of salt. From spices, you can put dried dill, cloves. You can also add currant leaves. First, they are boiled in the manner described above, the water is drained. And then cook with the addition of salt and spices for 20 minutes. Cook until they sink to the bottom. Then they are stacked in a jar. But you need to keep them cool, and you can only use it after 2 months.
This mushroom has a very good taste. You just need to know how to distinguish it from storochki - and you can safely collect it. But at the same time, it is very important to follow all the rules of preparation, so as not to harm your health. Dishes from these mushrooms you will surely delight all of your household. But small children are better off not giving them.
Video: morel cap - where and when to look for this mushroom?
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