Morel mushrooms are considered by many to be a delicacy. These very distinct looking mushrooms can be quite elusive to find and are often only found in forests in the autumn hidden among decaying leaves. Before picking up any old mushroom, you must be sure to establish that the mushroom you are picking is in fact a Morel mushroom.
It is best to cook and eat a Morel mushroom as soon after picking it as possible. If you consume the Morel mushroom soon after picking it, you will get the very best flavor out of it. Now, if you do decide to store the mushrooms for a few days before eating them, be sure to store them in a cool dry place. In addition to this, do not wash the mushrooms until you are actually ready to eat them. This is because the mushroom will absorb the water and then be more likely to decay quicker due to having been washed.
Once you are ready to cook and enjoy your Morel mushrooms, rinse them very gently in cool water. Remember do not soak the mushrooms as they easily take on water and this will spoil their taste. Also, if possible only cook Morel mushrooms in a stainless steal or Teflon pot. It seems that iron pots and aluminum pots can sometimes cause a metallic taste that is not very pleasant so avoid using them if you can.
The most popular methods of cooking Morel mushrooms are to steam them, to blanch them or to sauté them. Let’s start off with how to steam Morel mushrooms. The best way to steam Morel mushrooms is with a steam pot with a basket that can hold the mushrooms a few inches above the boiling water. Place a few drops of lemon juice into the water. Be sure not to cook too many mushrooms at one time. Place just a single layer of mushrooms in the basket. Tightly close the lid on the mushrooms and steam for just five minutes, laying them out to cool afterwards.
To blanch Morel mushrooms, simply bring one pint of water to a boil. Add a few drops of lemon juice to the water and add the Morel mushrooms to the boiling water. Once the water has boiled again with the mushrooms in the pot, allow them to boil for three minutes. After three minutes, take the mushrooms out of the water and drain them.
You can sauté Morel mushrooms by placing a small amount of butter in a skillet or frying pan. Sauté the mushrooms until they are tender and well-cooked. This usually takes between ten and fifteen minutes. Then remove the mushrooms and allow them to cool before eating or freezing.
Mushrooms can always be frozen once they have been cooked by any of the methods mentioned above. Simply place the cooked mushrooms in a freezer proof bag or container, being careful to leave at least half an inch of space at the top of the freezer bag.
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