More on Mushrooms

After reading my post about the morels, Pam asked, "so how do you clean morels?" Good question! I did a bit of research. http://www.foodnotes.com/ provided a lot of this information, but http://www.foodreference.com/ is another great site for food trivia. There are about 20 different species of morel mushrooms. In the wild, they can be identified by tall, pointed caps that have a honeycomb-like surface. Usually, the mushrooms are brown, yellow, or black in color, with have short, hollow stems. Morels are known for their nutty flavor and intense woodsy fragrance.
Once you are lucky enough to acquire morels, treat them carefully. Freshly picked morels can be stored in the refrigerator for two to three days. Fresh morels are difficult to find in grocery stores, as they grow only in temperate regions and appear only in the spring.
To clean them- Cheryl suggests that you place them in a paper bag and shake them to gently loosen any dirt or debris. Then, rinse the mushrooms several times quickly, without soaking them and clean the pits with a fine brush. Mushrooms should never be held under water as they are super absorbent- think of them like a tasty sponge.
Interesting trivia? Morels should always be eaten cooked, as they can irritate the stomach when eaten raw. Large morels can be stuffed, while the smaller mushrooms are ideal for sauces, soups, and stews. Simple recipes are ideal, as they showcase the distinctive morel flavor and aroma perfectly.
-Josie