What benefits do morels (mushrooms) provide and how to prepare dishes from them. How to cook the most delicious spring mushrooms - morels and stitches

Finally, the beautiful spring has arrived and you can safely open a new forest season. The first gifts of the forest are already beginning to appear, with which we can diversify our daily meals and snacks.

This forest product contains a lot of biologically active agents: vitamins (A, PP, C, B1, B2, D) and minerals - calcium, ash, phosphorus (especially), potassium. The special medicinal properties of morels are ensured by the presence in their structure of the FD4 polysaccharide and its derivatives, which can literally restore vision!

How can we use these not very beautiful, but very useful for the human body, mushrooms?

Archaeological scientists found a scroll called “Mushroom”, which contained recipes for preparing mushrooms, for what diseases and how they should be used as medicine. We were talking specifically about morels, which have been used by healers to treat eye diseases for centuries. These gifts of the forest cope well with age-related farsightedness, cataracts and myopia.

But it’s true that for a person of that time this was an important problem! At that time, glasses had not yet been invented, and vision was needed for survival. For example, in ancient times, abbots of monasteries regularly took morel tinctures and strongly recommended that monks and novices do so.

Like everything that healed in ancient centuries, in our time morels also found their way onto the “laboratory table”. It turned out that ancient knowledge was confirmed, and this type of mushroom really has healing properties! A group of substances was found in them that strengthen not only the eye muscles, but also directly affect the lens of the eye, which prevents it from becoming cloudy.

Nowadays, preparations have already been created based on the bioactive components found in morels. They have already been tested in ophthalmology clinics and conclusions can already be drawn: in 60% of patients, vision has improved by 20-30%, and the risk of cataracts has decreased to 20%.

Tincture of morel caps is used for rubbing for joint diseases and rheumatism.
A decoction of these mushrooms is considered an excellent tonic and health-improving agent. The decoction has a beneficial effect on the functioning of the gastrointestinal tract and increases a person’s appetite.

How to prepare a decoction of morel mushrooms? One tablespoon of dry or fresh mushrooms should be poured with a glass of water and boiled for half an hour. Then we let the broth brew for four hours, and then we just filter it. The finished decoction should be taken 4 times a day (ten minutes before meals, 50 ml).

Features of processing technology

Morels are mushrooms, the preparation of which is ensured by special technology, and also require pre-processing. They should not only be healthy and tasty, but also safe! Please note that these mushrooms cannot be used for cooking raw or fried - without long-term heat treatment. Also, morels usually contain a lot of sand, insects often hide in them, and therefore you need to be able to properly clean them and prepare them for use.

Primary processing

The first thing you need to do is carefully remove your catch from the basket and place them one by one in a large bowl in which you will then boil them. Mushroom specimens should be placed with their legs up and filled with cold water. Water will help them get rid of sand and insects that have gotten inside. Salt the morels that have stood a little in the water and put them on the fire.

As a rule, all mushrooms need to be boiled twice, but this especially applies to morels! The first time you need to cook them for five to ten minutes after the water boils. Then drain the hot water and rinse the mushrooms with cold water. At this stage you get rid of as much sand as possible. After this, you need to begin the most important work - sorting the mushrooms, which after boiling no longer crumble.

Sorting and second boiling

At this stage, the crop must be carefully examined and all debris in the form of leaves, insects, needles and twigs removed. It is better not to use the legs for food; separate them and then throw them away. Before boiling again, each mushroom must be washed in clean warm or cold water, thereby you will finally get rid of the remaining sand. Carefully peeled mushrooms should be salted and boiled a second time (boil them for 15-20 minutes after the water boils).

Strain the boiled mushrooms through a colander and rinse them with cold water several times to completely wash away all the sand. After this, the product is ready for further cooking. You can make soup, fry them, add them to a salad, stuff them into something, or make mushroom sauce.

How to cook morel mushrooms

Now let's seehow to cook morel mushroomsso that your dish will be remembered in conversations for years to come! To prepare this dish we will need:

Beef fillet (you can use chicken fillet) – 250 grams
Morel mushrooms – up to 10 pieces
Onion – 1 head
Carrot
Potatoes – 3-4 tubers
Butter
2 eggs and 3 yolks separately
Cream – 3 tablespoons
Salt, pepper, nutmeg (and other seasonings) - to your taste

Let's start cooking:

Pour hot water over the already prepared mushrooms and let them cook under the lid, making sure to add salt.
While cooking the mushrooms, peel and chop the potatoes and add them to the broth.
Cut the carrots and onions into strips or any convenient pieces and fry. After roasting well, add the contents of the frying pan to the broth.
We process the fillet using a meat grinder (in a separate bowl) and add finely chopped onion, salt, pepper (you can also add other spices to your taste) and mix thoroughly.
We form meatballs from the minced meat and place them in a pan with broth.
Cook for 10 minutes. Turn off the stove and let the soup brew for 15-20 minutes.
When serving, sprinkle with herbs.

Morel mushrooms, the method of preparation of which we will now consider, with this technology retain their aroma and beneficial properties, only being enriched with the taste of vegetables.

For the dish we need:

Fresh morels – 250 grams
Cauliflower (you can also use white cabbage or Chinese cabbage) – 250 grams
Carrots – 250 grams
Radish (can be white) – 250 grams
Butter (or margarine) – 1.5 tbsp. spoons
Water (you can use broth) – 200 ml
Dill - to taste
Chives - for sprinkling
Salt, pepper, spices - to taste
Flour – 1 tbsp. spoon

Let's look at the step-by-step preparation of the dish:

After preliminary preparation of the mushrooms (boil them twice, thoroughly wash and sort them), chop them finely.
We clean all the vegetables. Carefully cut into small pieces (or medium, as you like).
Heat water (or broth) in a saucepan.
After boiling, add some salt and throw in the chopped vegetables.
Halfway through cooking, add mushrooms to the broth and cook them with vegetables for 10-15 minutes.
Mix flour with heated butter until smooth, combine with the contents of the pan and add salt, sugar, pepper and spices. Bring to a boil and turn off.
Place in a deep dish and sprinkle with onions and herbs.

Stewed morels with vegetables will go perfectly with boiled potatoes, rice or fried meat instead of a side dish.

To prepare sauce for a large family or a company of 6 people, we need:

Morels – 450 grams
Shallot - half
Veal broth (you can use any other) – 450 ml
Butter meat - 3 tbsp. spoons
Balsamic vinegar - to taste
Dry red wine (or any to your taste) – 350 ml
Salt, pepper, sugar, spices - to taste

Cooking method:

Boil 50-70 ml of water in a small container, add sugar and stir a little. Continue stirring until you get caramel!
Carefully remove the pan from the stove, add vinegar and return the container to the stove. Bring to a boil again and, stirring, dissolve the caramel (this will take us about 3 minutes).
Heat the oil in a deep saucepan. Fry morels in it (about 5 minutes). Almost all mushroom juices should evaporate. Place them in another container.
Fry the shallots in the oil used for frying the mushrooms until golden brown. Add wine and evaporate it by half. Pour in the broth and let the ingredients combine for a few minutes. Remove the bowl from the stove and mix its contents with the caramel.
Add salt and pepper to the sauce. Put the morels there and stir. You can also add lemon juice or vinegar to adjust the taste. Bring the entire mixture to a boil and pour into a sauce boat.

This delicious sauce is perfect for meat dishes.

Dear friends, I hope that now you have no questions left about how to cook morel mushrooms so that everyone present at the table praises your skills and the very next trip to the forest turns into a real hunt for health!

Peel the morels, rinse, and soak in cold water.

In the pan: Place the morels in boiling water and cook for minutes in fresh salted water without a lid.

In the steamer: Boil the morels after soaking for minutes, placing no more than 3 layers of mushrooms on the steamer tray.

How to cook morels

1. Clean morels from large forest debris, rinse under cold water in a colander and place in a saucepan.
2. Fill the morels with water so that they are completely submerged.
3. Rinse the morels again, placing the mushrooms in a colander.
4. Drain the water, add clean water and put on fire.
5. Salt the mushrooms, wait until they boil and reduce the heat.
6. After boiling, cook the mushrooms for 20 minutes.
7. Place the mushrooms in a colander - the morels are cooked and ready to eat.

Fkusnofacts

Tips for cooking morels
- Morels are conditionally edible mushrooms, so it is recommended to boil them twice before preparing dishes. The first time was in the water in which they were soaked. Morels must be salted first. The cooking time is 7 minutes from the moment of boiling. The resulting broth must be drained and each mushroom thoroughly rinsed under running water. Then put the clean mushrooms all together again in the pan, add cold water and put it back on the fire. Once the water boils, cook for about 20 minutes.

The morel cap is considered the most delicious morsel; it is valued for its high taste and pleasant aroma. The legs, on the contrary, are quite harsh, so they are usually removed before the second cooking.

In order to remove as much sticky sand as possible from the morels and get rid of snails and other unwanted inhabitants, it is recommended to first soak the mushrooms in a large saucepan of cold water for at least an hour. At the same time, they need to be placed in dishes with their legs up. This will not only better preserve the shape of the mushroom, but will also facilitate the process of removing insects.

Before frying, morels must be soaked and boiled. This is due to the fact that these mushrooms contain helvelic acid, which is poisonous. When cooking mushrooms, this acid passes into water without being destroyed.

Store boiled morels in the refrigerator for no more than 3 days.

How to grow morels
If you wish, you can harvest morels from your summer cottage. The main thing is that apple trees grow on it. For sowing you will need mature morels - ordinary or conical. Freshly picked mushrooms must first be washed in a saucepan with cold water. The water should not be poured out, since fungal spores have gotten into it.

Exists two main ways growing morels in the garden - German and French. In the first case, morels need to be scattered under the apple trees, watered with water from under the mushrooms, and then dusted with ash. For the winter, the crops need to be well covered with leaves (for example, of the same apple tree) or straw. In the spring, as soon as the snow melts from the area, the cover must be removed, leaving only a few leaves to prevent the soil from drying out.

The second method is similar to the first, the only difference is that you need to sow the mycelium in previously prepared beds under the trees. Before covering, they must be loosened and scattered on top of the apple pulp (pomace, waste from apples during the canning process). If you follow agricultural practices, you can see the first mushrooms within two weeks after the snow melts.

Morels collect in April-May, these are spring mushrooms. Morels are considered conditionally edible mushrooms.
- Morels useful for health, contain vitamin A (responsible for bone growth and skin health, vision support), nicotinic acid (saturation of cells with oxygen and metabolism at the cellular level), as well as substances such as phosphorus (health of bones and teeth, transmission of genetic code) and calcium (tissue growth). It is recommended to use a decoction of morels for stomach disorders: 50 milliliters of a weak decoction 4 times a day before eating.

Since ancient times, morels have been used for vision problems - farsightedness, myopia and other eye diseases. Morel helps strengthen the eye muscle, reduces the risk of cataracts, and with long-term regular use (up to six months) brightens the lens of the eye.

Morels are also valued for their excellent antiviral properties. Thanks to their active substances, mushrooms strengthen the human immune system, which is especially important during a flu epidemic. In addition, morels are useful to eat to remove toxins from the body, cleanse the blood and lymph. It is recommended for women during breastfeeding if there is a lack of milk. It has been noted that morel infusions stimulate the functioning of the mammary glands.

The age of mushrooms can be determined by color. Young morels have a white or beige stem. A middle-aged mushroom has a slightly yellowish stem, while a very old one has a brown tint.

Morels appear in the spring, in April-May, immediately after the snow melts in the forest. The caps of morels are wrinkled and look like walnut kernels. These mushrooms grow in ravines, pine or mixed forests. Morels love to grow in groups on forest edges, clearings, and clearings. They can also be found in thickets and bushes. Burners are no exception. As a rule, large families of morels can be found in forest fire areas.

There are three types of morels: the common morel, the conical morel and the cap morel.

How to pickle morels

Products
Morel mushrooms - 1 kilogram
Salt - 1 teaspoon
Peppercorns - 30 peas
Bay leaf - 6 sheets
Citric acid - a third of a teaspoon
Vinegar 6% - 3 tablespoons
Cinnamon, cloves - to taste

How to pickle morels
Soak the morels, boil them, and pass through a colander. Boil the morels again in salted water for 10 minutes.
While the morels are cooking, prepare a marinade for pickling the morels: add salt and all the seasonings, citric acid to a saucepan with 2 cups of water. The marinade is simmered over low heat for half an hour, then cooled. and add vinegar.
Place the mushrooms in jars, pour in the marinade, close and store in a cool, dry place.

How to dry morels

Only fresh mushrooms with a good smell and elasticity are suitable for drying. Dry the morels whole, without cutting them. Clean the morels from forest debris and wipe with a damp cloth.
Place the mushrooms on a baking sheet covered with baking paper and dry at 70 degrees with the door open, turning the mushrooms regularly - they burn very quickly. Morels can be eaten only after 3 months of storage. Dried mushrooms should be stored in a dry place; moisture can spoil the mushrooms.
Ready dried morels are slightly bent, but do not crumble, dry and light to the touch.

Morel soup recipe

Products
Morels - 500 grams,
Rice - 300 grams,
Butter - 100 grams,
Chicken eggs - 2 pieces,
Salt and herbs - to taste

Making morel soup
Clean the morel caps from dirt, rinse, and cover with cold water. Change the water and rinse the morels 3 times, every 15 minutes. Cut the soaked morels into pieces, place them in salted boiling water and cook for 20 minutes. Cook rice in a separate pan. In another saucepan, boil the eggs and cut into pieces.
Add boiled rice and eggs to morel soup and stir. Add butter, finely chopped herbs and salt, leave for 5 minutes, serve with fresh white bread.

Morel sauce

Products
Morels - half a kilo
Butter - 60 grams for a thick sauce and 120 grams for a liquid consistency
Flour - 3 tablespoons
Sour cream - 0.5 cups
Garlic - 6 cloves
Onion - 1 small onion
Nutmeg - half a teaspoon
Salt and ground black pepper - to taste
Cream 10% or mushroom broth (you can use wild mushroom broth) 150 milliliters for a thick sauce and 400 milliliters for a liquid consistency
Parsley - a few sprigs for decoration

How to make morel sauce
1. Wash and dry the morels, chop finely.
2. Peel onions and garlic and chop very finely.
3. Place the butter in a warm frying pan and melt.
4. Add onion and garlic, fry for 7 minutes over medium heat until the onion is golden brown.
5. Add mushrooms, fry for 15 minutes until excess liquid evaporates, add salt and pepper.
6. Pour flour on top of the mushrooms, stir, pour in cream or broth.
7. Wait for the cream to boil and turn off the heat.

When serving, garnish the morel sauce with parsley.

Nature has given humanity many delicious products, the most popular of which are mushrooms growing in fields and forests. People have been eating them for a long time and storing them for the winter in salted, pickled or dried form. The topic of today's conversation is cooking strings and morels at home.

Strings and morels are amazing mushrooms that appear before the first spring grass grows. At the same time, the human body, exhausted over the winter, requires something tasty, vitamin-rich and unusual. A wonderful reason to cook a delicious dish and please yourself and your family.

Why can't you eat lines?

Practice shows that people collect these mushrooms and use them for gastronomic purposes in the same way, but this is wrong and here’s why.

Strog is a brown mushroom whose cap is covered with numerous folds. At the same time, the entire cap is littered with spores.

String is incredibly dangerous and should not be eaten because it contains gyrometrin, a strong poison. This substance is also found in the toadstool. The use of lines is fraught with critical consequences.

The morel is similar in appearance to the brain. You cannot eat it raw, but after pre-soaking and further cooking, you get an original dish with an unusual taste and aroma. And consumption benefits the body, so we will devote the rest of the material to preparing morels.

How to cook morels

Soaking helps remove toxic acids from morels, and heat treatment finally gets rid of harmful substances and helps to obtain the basis for more complex culinary delights.

Ingredients:

Morels.
Water.
Salt.

Preparation:

First of all, rinse the mushrooms thoroughly under running water, then put them in a saucepan, fill them with ice water, add a little salt and leave to soak for an hour.
Once the time is up, place the pan on the stove and turn on medium heat. After the liquid boils, simmer for at least 7 minutes.
Drain the broth, rinse the morels again, cover with cold water and return to the stove. Add salt. After boiling, boil for 20 minutes.

Video recipe

After these manipulations, carefully transfer the mushrooms to a colander and leave in it for half an hour. As a result, excess liquid will be removed and the original structure will be preserved. The dish can be served with onions and vegetable oil or used to prepare other treats, including julienne with mushrooms.

How to fry morels

It is recommended to boil wild mushrooms before adding them to the frying pan, including volushki and row mushrooms. And since morels undergo prolonged heat treatment before frying, there is no need to keep them in the pan for a long time. Fifteen minutes is enough for excess moisture to disappear and an appetizing crust to appear.

Ingredients:

Morels – 1 kg.
Onion – 200 g.
Vegetable and sunflower oil.
Salt.

Preparation:

If you plan to fry morels at home, first rinse them with water, peel and boil them. Before the second stage of cooking, remove the stems and cut the caps in half. Drain the boiled morels in a colander.
Cut the peeled and washed onions into half rings or quarters. Heat sunflower oil in a frying pan, add a little butter, fry the chopped onion.
When the onion is browned, add the boiled morels to the frying pan. Fry for no more than 10 minutes, stirring regularly. Add salt at the end. That's all.

Video cooking

I recommend serving fried morels with onions along with boiled potatoes. Place quartered potatoes on a plate and place fried mushrooms on top. To add piquancy and beauty, use green onions and dill. Rice is also suitable as a side dish.

How to pickle morels

For housewives who can’t imagine the off-season without pickled mushrooms, I offer a wonderful recipe. Canned morels have an incredible taste and are stored for a long time, suitable even for the winter. A wonderful find for exotic lovers.

Ingredients:

Morels – 2 kg.
Salt – 2 tablespoons.
Sugar – 1 teaspoon.
Laurel – 6 leaves.
Peppercorns – 8 pcs.
Dill umbrellas – 8 pcs.
Cloves – 6 pcs.
Vinegar – 0.5 tablespoon.

Preparation:

Rinse and clean the mushrooms. Cut large specimens into pieces, add water, bring to a boil and boil for 10 minutes, skimming off the foam. Drain in a colander, add new water, add salt and after boiling, cook for 25 minutes.
After the time has passed, replace the water again, add salt and the spices and spices specified in the recipe. After boiling, add sugar and salt, after 10 minutes add vinegar and stir.
Fill sterilized jars with spicy mushrooms and roll up.

A dry and ventilated basement is best suited for storing pickled morels for the winter. If there is no such room, keep the canning in the refrigerator or pantry.

How to dry morels

Fans of quiet hunting prepare dried mushrooms for the winter. Dry morels are subsequently used to prepare all kinds of culinary products, the most delicious of which is considered to be an incredibly aromatic soup. The easiest way is oven drying.

Ingredients:

Fresh morels.

Preparation:

Use intact, young morels for drying. Carefully wipe each mushroom with a damp sponge or cloth and cut off the stems. It is better to dry the hats themselves.
Cover a baking sheet with parchment paper and place the prepared mushrooms on top. Place the baking sheet in the oven. Dry at 50 degrees for the first three hours, then increase the temperature to 70 degrees. Dry with the door slightly open.
Place dry mushrooms in glass jars and close. Store in a cool, dry place.

If you want to dry morels naturally, it will take at least three months. Place the prepared mushrooms on a lined baking sheet and dry in the fresh air, turning occasionally.

Dried morels are very brittle and require careful handling. But even if some crumble, don't be discouraged. Grind them into powder and use as a seasoning when preparing hot meat and vegetable dishes. The mushroom soup turns out excellent.

One more thing. After drying, morels are suitable for use for culinary purposes for no more than three months.

Helpful information

Where do they grow and when to collect morels?

In the CIS, morels grow everywhere. Most often they are found in wooded areas with deciduous or mixed vegetation along the edges and moss-overgrown lowlands, fires, wastelands, forest edges and field edges. The results of botanical studies have shown that these mushrooms “do not sit still” and constantly migrate. Scientists have not yet found an explanation for this phenomenon.

Experienced mushroom pickers are well aware that morels are the earliest spring mushrooms. The first representatives appear already in April and are collected until the end of May. It is noteworthy that in some countries they are highly valued. In particular, in the USA, they often ask for several hundred dollars per kilogram of this delicacy.

Benefits and harms

Morels contain many vitamins and beneficial microelements; they contain a polysaccharide substance that has a positive effect on visual acuity. Morels are used in the production of medications that strengthen the eye muscles and prevent clouding of the lens. Additionally, these mushrooms increase appetite and improve the functioning of the digestive system, and have a tonic effect on the body.

Morels are tasty and healthy mushrooms if prepared correctly. Before eating, it is recommended to soak, boil or dry them to neutralize toxic acids. If this is not done, the meal will end in poisoning. At best, a person experiences nausea and vomiting, and at worst, a coma awaits.

Connoisseurs and connoisseurs of mushrooms have probably already been in the forest and collected the first mushrooms - morels and strings. Fragrant, very tasty dishes made from them will hardly leave indifferent even those who do not particularly like them. And indeed it is. The main secret of success is their proper preparation. Today I’ll tell you how to cook morels and stitches correctly and tasty.

These mushrooms are completely unlike any other. The stitches have an irregularly shaped cap, visually reminiscent of a brain, up to 10 cm in height and 15 cm in width. The cap is initially smooth, but becomes wrinkled over time. Mostly the cap is brown or dark brown, but there are specimens with red, orange, purple caps, and morels have vertical lines on their caps. Look at the photo to see what these mushrooms look like.

How to cook morel and stitch mushrooms

After all, many are sure that these morels are not edible and even poisonous. Yes, this is partly true, because they are considered conditionally edible.

Mushrooms contain helvellic acid, which is the cause of poisoning. Depending on the amount of mushrooms eaten, poisoning can be mild or severe. Therefore, before cooking, you must first boil or dry them. Proceed exactly as when preparing all known chanterelles.

First, carefully rinse the collected mushrooms under running water to remove any remaining soil. Then boil them for 10 minutes from the moment they boil, after which be sure to drain the broth. You can boil it again, although this is not necessary.
Morels and strings can be dried without boiling. When dried, helvella acid loses its toxic properties. You can dry them in electric dryers or on oven racks.

When cooking, be aware that not only unboiled mushrooms are poisonous, but also the decoction. In my practice, there was a case when one family made soup from morels without pouring out the first broth. As a result, all family members (parents and 2 children) were poisoned and then had to be treated in the infectious diseases department. But everything worked out, and it could have been worse.

Morels - recipes

Although morels and stitches look slightly different from each other, the technology for preparing them is exactly the same. What can you cook from morels? Yes, there are a lot of things: this is a soup, and you can stew them, make a sauce or filling for pies. I don’t write the amount of mushrooms in the recipe description: it’s not always possible to find a certain amount, depending on your luck. But even by collecting just a few mushrooms, you can prepare a tasty and aromatic dish.

I want to say that morels are a low-calorie product, only 22.7 kcal per 100 grams. Of course, the caloric content of the final dish will depend on the caloric content of other components.

I offer you several recipes for making morels and stitches.

Fried morels

Boil the mushrooms, drain the broth, it should not be eaten. Fry the finely chopped onion in oil until translucent, then add the mushrooms and fry everything together over low heat under the lid for 10 minutes.

Fried morels are good served as an independent dish, or as an addition to a side dish.

Boil the sorted and washed in water for 10 minutes, be sure to drain the broth.

Melt the butter in a frying pan; it can be butter, ghee, or vegetable oil. You can even use rendered pork fat, it will also be delicious. Fry the potatoes and onions cut into strips in oil until half cooked. Then add boiled morels or lines with it. Simmer for another 10 minutes under the lid over low heat. The dish is ready!

Morel Julienne

To prepare you will need:
Boiled morels – 200-300 g
1 medium onion
2-3 cloves of garlic
2 tbsp. l. butter
1.5 cups cream
2 tbsp. l. flour
Hard cheese – 100 g
Salt, ground pepper, herbs - to taste.

How to cook:
Fry finely chopped onion and garlic in oil until they become translucent and soft. To prevent the oil from burning, fry over low heat. Then add the prepared mushrooms, add salt and herbs to taste, and then flour. Fry it all for about two minutes, stirring constantly, add cream and leave on the fire for another five minutes.
Transfer the stewed mushrooms into cocotte makers, sprinkle grated cheese on top and place in the oven for baking. After 15-20 minutes, when the cheese has melted and browned, the dish will be ready.

Morel soup with cereals

To prepare the soup you will need:

Water – 2 l,
Mushrooms - as many as you can, but for such a volume of water no more than 8-10 mushrooms,
1 medium onion,
2 small potatoes,
A handful of cereals - millet, pearl barley or rice,
Salt to taste.

Preparation:

Be sure to boil the morels, as I wrote above. I saw recipes for soups on the Internet where mushrooms were not boiled. Believe me, it’s dangerous, it’s better to boil them. Don't be afraid: the aroma and taste will not be lost!

While the mushrooms are boiling, peel the potatoes, onions, and rinse the cereal. Drain the boiled morels into a colander, then chop them finely and add them to a pan of hot water where our soup will be cooked. Bring the mushroom broth to a boil, add the chopped potatoes and washed cereal.

Separately, fry the chopped onion in oil until transparent, then add it to the broth and add salt to the soup. Cook until done.
When serving, add herbs and sour cream to the soup.

Morel casserole

You will need:

15-20 morels or lines,
1 glass of sour cream,
Ghee or butter for frying,
2 tbsp. l. flour,
Salt to taste
Greens for serving.

Preparation:

Sort out the collected mushrooms, rinse them several times in water, and let them boil. After 10 - 15 minutes, drain the water, rinse the mushrooms again with cold water, chop finely, and then fry them in a frying pan with butter. Add salt to taste, add flour, mix thoroughly.

Place the fried mushrooms in ceramic baking dishes or pots, pour sour cream over them and place in the oven for a few minutes until the sour cream is browned. Before serving, sprinkle the casserole with herbs.

When preparing a casserole, you can add boiled potatoes to the mushrooms, it will be a different dish.

Morel mushroom sauce

The sauce can be prepared from both fresh and dry mushrooms. If they are fresh, they are sorted out, washed under running water or 2-3 in a dish with water so that the remaining soil is washed away. If these are dry mushrooms, then they are poured with hot water and left for several hours, after which they are washed several times in water, and then boiled in the same way as fresh ones. Then it is washed again.

Recipe No. 1. The prepared mushrooms are finely chopped and then fried together with onions in olive or sunflower oil.

In another frying pan 1 tbsp. l. fry flour with 1 tbsp. l. butter, constantly stirring and rubbing until smooth, then add 2 cups of any broth (meat, chicken) and stir constantly. When the sauce thickens, add fried morels, 100 g of sour cream, salt and bring to a boil again.

This sauce goes well with potato, fish cutlets, and pasta.

Recipe No. 2. Fry finely chopped onion in vegetable oil until transparent, add prepared and pre-boiled mushrooms, fry for another 5 minutes, then pour a glass of white table wine (alcohol will evaporate during stewing) and 100 ml of cream and leave to simmer until the sauce reduces half and will not thicken. Add salt to taste.

When serving, sprinkle the sauce with herbs.

Dear friends, I hope that you liked these recipes and that you will be happy to choose and cook something for yourself. The versatility of the recipes also lies in the fact that according to these recipes you can prepare not only morels and strings, but any other forest mushrooms - porcini, aspen mushrooms, boletus mushrooms, lice mushrooms, moss mushrooms.

My dear readers! I am very glad that you visited my blog, thank you all! Was this article interesting and useful to you? Please write your opinion in the comments. I would really like you to also share this information with your friends on social media. networks.

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Be healthy! Taisiya Filippova was with you.

Any dish made from mushrooms, even the simplest one, turns out to be almost a delicacy. Therefore, do not waste time, and with the onset of the morel season, prepare and treat your relatives and friends with your culinary creations.

The morel harvest season is very short, so make sure these delicious mushrooms are on your table in advance. Pre-order now on our website 👉 Borovichok.rf and as soon as the first mushrooms appear in the forest, we will definitely inform you and bring them back in the best possible way!

How to cook morels - preparatory period

These unusual-looking mushrooms are rich in protein, vitamins, microelements, sugars, and fiber. Morels are considered conditionally edible, but when properly prepared they are tasty boiled, fried, or baked.

Sort out the collected morels, clean them of soil, rotted leaves, and insects stuck in their caps.
Place the mushrooms in a bowl of cold water for an hour, then rinse them thoroughly.
Place clean morels in a pan of water. Cook for 30 minutes. Drain the mushrooms in a colander and rinse.

Attention: pour out the broth!

The mushroom preparation is ready, you can start cooking.

Warning: all the recipes below use boiled mushrooms.

So, TOP 5 available recipes for morel dishes

1. How to cook morels in dough

Make these mushroom crunches from caps. The most important thing in the recipe is the correct batter.

Mix one egg, 100 ml of milk, and enough flour in a bowl so that the dough resembles thick sour cream. Add a little salt, pepper, turmeric, grated ginger.
Place the mushrooms coated in batter into a saucepan with heated deep fat. Fry until golden brown. Place mushroom balls on a paper towel to remove excess fat.

Place the fried lumps in a heap on a dessert plate, garnish with dill or string on skewers and serve with mustard sauce. The snack is good both hot and cold, and is an irreplaceable thing for home gatherings in front of the TV.

2. How to cook fried morels with sour cream

The easiest way to cook morels is to fry them in a white sauce. All you need is a kilogram of mushrooms, a glass of sour cream, an onion, spices as desired.

Cut mushrooms and onions into pieces.
Fry the onion in vegetable oil until yellow, add the mushrooms, simmer for three minutes. Add some salt.
Add sour cream to the resulting mixture, stir, cover the frying pan with a lid. Simmer for five minutes.

The resulting deliciousness will serve both as a main dish and as a side dish for rice, pearl barley, and pasta.

3. How to make morel soup

For soup prepare: 300 gr. mushrooms, five potatoes, one onion, 1/3 cup of millet, a bunch of parsley, salt and pepper to taste.

Pour one and a half liters of water into the pan, bring to a boil and add the chopped mushrooms.
Cook for 5 minutes, add chopped onion. Leave on low heat for a quarter of an hour.
Dip millet and chopped potatoes into the brew and cook for another 15 minutes. Try it, if the millet is boiled, add salt and pepper and the soup is ready.

Let the dish brew for 10 minutes. Serve with sour cream and finely chopped herbs.

4. How to cook morel julienne

Prepare: 300 gr. mushrooms, one and a half glasses of cream, onion, 3 cloves of garlic, cheese - 100 gr. Take two tablespoons of butter and flour, various herbs - to taste.

Fry the mushrooms in oil for five minutes. Add chopped onion and a spoonful of butter. Warm up for three minutes.
Pour flour into the cream, stir, add juice from the pan. Add some salt. Pour the mixture over the roast. Simmer for another 5 minutes.
Rub the cocotte bowls with crushed garlic, put the mushroom filling in them, and sprinkle with grated cheese on top. Bake in an oven preheated to 200º for 20 minutes.

5. How to cook baked morels with potatoes

A great casserole is made from the simplest ingredients.

Peel seven large potatoes, cut into thin slices, and 1 kg of morels into slices.
Place potatoes and mushrooms in layers on a greased baking sheet.
Grate 150 gr. cheese, mix with sour cream and mayonnaise - three tablespoons each. Add a pinch of white pepper. Spread the resulting mixture onto the morels.
Bake in the oven at 180º for half an hour.

The finished dish goes well with a salad of fresh vegetables.

Bon appetit!