Morel mushrooms and how to cook them. Morel mushrooms. Recipes for making morels at home

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!

The season for collecting morels and strings 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 to you!

In the old days, morel mushrooms were considered poisonous and deadly. And it’s not surprising - morels, it must be said, don’t look entirely edible. Many mushroom pickers consider them toadstools. Nevertheless, connoisseurs highly value morel mushrooms for their excellent delicate taste and unique aroma. In America, at annual mycologist conventions, pancakes with these amazing mushrooms are always prepared for a gala dinner. We're talking about morels.

Morel mushrooms are the very first spring mushrooms. The caps of all types of morels are unevenly ribbed, wrinkled, spongy, resembling the kernels of peeled walnuts. In early spring, these mushrooms are found almost everywhere in pine and mixed forests, among bushes, in ravines, and on fireplaces. They grow singly, but sometimes densely. Morel mushrooms are collected immediately after they appear, since their growth is short-lived. Interestingly, morel mushrooms do not like to grow in the same place. Even for botanists, it still remains a mystery how the morel mycelium crawls to another place or disappears altogether. In our country, there are three types of morels: real (ordinary), conical and capped morels.

The morel is real. This mushroom reaches a height of 15 cm. Its cap is rounded-spherical, gray-brown or brown, coarsely honeycombed, very uneven. The edge of the cap fuses with the stem. The leg is yellowish or whitish, widened downwards, often notched. The entire mushroom is hollow, the flesh is waxy, brittle, thin, with a pleasant aroma and taste. It is found in spring from April (in warm spring even from March) in floodplain forests, under alder, aspen, and poplar.

The morel is conical. It looks like a real morel, but differs in the shape and color of the cap. The cap is up to 3 cm in diameter, elongated-conical, gray-brown, black-brown, gray-green, fused with the stem at the edges. The surface of the cap is ribbed-cellular, with more elongated diamond-shaped cells, separated from each other by partitions painted in a darker color. The leg is up to 4.5 cm long, 1.5-3 cm thick, white or yellowish, cylindrical, hollow inside. The pulp is waxy, brittle, whitish, without much taste or smell. The conical morel grows in April-May on humus soil in mixed or coniferous forests, sometimes in clearings, clearings, and along roads.

Morel hat. The cap of this mushroom is connected to the stem only by the apex and sits on it like a hat - hence the name. Its size is 2-3 cm in diameter, the color is brown, sometimes yellow, the surface is tortuous-folded, wrinkled. The mushroom stem is long, up to 15 cm, cylindrical, slightly widened towards the base, hollow, white or cream-colored, covered with small scales or grains. The pulp is waxy, tender, brittle, the aroma and taste are pleasant. The morel cap appears in April-May in deciduous and mixed forests, more often in lowlands.

Morels can be grown in the garden or vegetable garden. Mushroom pickers noticed one peculiarity: in forests, these mushrooms grow well next to wild apple trees - where there is carrion. Since the middle of the 19th century, morels have been grown in Germany and France. According to the German method, the collected morels are cut into pieces, scattered in the garden under the apple trees and watered with water left over from washing the mushrooms - it contains spores. The sowing areas are covered with ash and covered with leaves and straw for the winter. And in the spring they harvest! The French method differs from the German one in that mushrooms are planted in ordinary garden beds, and in the fall the planting sites are covered with a layer of apple pomace left over from making juices and jam. The Americans have followed the beaten path - they grow morel mushrooms on a special substrate indoors, just as they grow champignons. As you can see, there are many options. But, in any case, for some reason the industrial production of morels has not yet been established.

Cleaning morels is a whole science. Pour clean cold water into a basin or bucket. Thoroughly clean the mushroom stems from sand and soil, cutting off the stems if necessary, without sparing, otherwise the sand, which cannot be washed completely, will hopelessly ruin the dish. Carefully inspect the inside of the cap and remove the snails. Leave the peeled mushrooms in the water for a couple of hours, stirring occasionally. Even if you miss a snail or two, they will crawl away. Transfer the soaked morels to another bowl of water, removing them with both hands. Rinse, stirring, again and transfer to clean water again. Repeat this operation until there is no sediment. After this, the mushrooms must be boiled, preferably in two waters, for 10-20 minutes. Drain the broth; it is not used. You can prepare many dishes from morels, both simple and sophisticated.

. Peel young morel mushrooms, rinse, boil whole, skimming off the foam. Place the mushrooms in a colander and rinse well with cold water. Cut into small pieces, place in a clay pot, filling it 2/3 full. Separately, beat 2 eggs with a small amount of cream, add salt to taste, pour the mixture over the mushrooms and stir. Bake in the oven over medium heat for 25-30 minutes. Serve with a piece of butter and grated cheese. In the story by S.N. Terpigoreva “Morals”, the preparation of this dish is described so deliciously that your mouth is watering.

French cuisine has morel soup. This dish has a delicate taste and subtle aroma. Lightly fry the boiled morels with finely chopped onion, pour in the meat broth, add white wine and boil for 30 minutes. Strain the broth, grind the mushrooms with butter, boiled yolks and cream, mix with the broth and serve, seasoned with lemon juice and nutmeg.

Alternatively, you can cook soup with morels and rice: Put pre-cooked and finely chopped mushrooms into salted boiling water, then boiled rice, butter, mashed with eggs, and dill. This is a dish from Uzbek cuisine.

For sauce lovers - recipe morel sauce: Grind flour in butter, dilute in meat broth, boil until thickened. Finely chop the prepared morels and fry with onions. Add sour cream and mushrooms to the sauce and boil. Add nutmeg, lemon juice and herbs to taste to the finished sauce. Serve with veal, fish and potato cutlets.

In the book by E. Molokhovets “A Gift for Young Housewives” there is an exquisite recipe chicken soup with stuffed morels. You won’t prepare such a dish for every day, but you can surprise your guests.

Ingredients:
750 g chicken (1/2 carcass),
20 large morels,
½ glass of cream,
1 egg,
2 yolks,
20 g dry white wine,
1 tbsp. l. butter,
1 tbsp. l. wheat flour,
salt, nutmeg to taste.

Preparation:
Boil the chicken, remove the skin and separate the meat from the bones. Pass the meat through a meat grinder, add butter, eggs, wine, flour, salt and nutmeg to the minced meat. Mix the whole mass thoroughly so that it is not too liquid. Peel the mushrooms, cut off the roots, rinse thoroughly and dry. Carefully fill the caps with the prepared minced meat, place them in a saucepan, pour in chicken broth and cook until tender. Afterwards, drain the broth, strain, season with flour sauté, boil and pour in the cream mixed with the yolks. Bring the broth almost to a boil, stirring continuously, but do not boil, otherwise the yolks will curdle. Serve, placing 3-4 mushrooms in plates and pour in broth.

Morels stewed with sour cream can be served as a separate dish, or can be an excellent filling for pies. The following filling is also prepared from morels: finely chop the lamb, morels, onions and cilantro and fry in boiling fat until the moisture evaporates, add salt and pepper.

Morels are not pickled or salted, but they are dried. Dried morels absorb moisture very well, so they should be stored in a dry place in paper bags or cardboard boxes. It is important to avoid sudden changes in temperature, otherwise the mushrooms may become damp and moldy. Mushroom powder is also prepared from dried morels. This powder is a powerful flavoring agent for a wide variety of dishes. It is used as a seasoning for soups, sauces, vegetable, fish and meat dishes.

Be sure to check out our mushroom recipes. Bon appetit and good luck hunting morel mushrooms!

Larisa Shuftaykina

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.

Morels. Description

Morels are mushrooms of the Morschella family with a wrinkled cap resembling a walnut kernel and a hollow stalk. These are the first to appear in deciduous forests immediately after the snow melts. They reach a height of 15 cm, the diameter of the cap is 10 cm. The mushroom cap, hollow inside, is brown, yellow-brown or yellow in color, resembles an egg in shape, and its surface consists of uneven cells. The color of the hollow stem of the mushroom is light yellow or milky white.

Chemical composition

Today we will learn what “benefits” morels (mushrooms) contain, how to prepare dishes from these gifts of the forest, and what makes them especially tasty. However, first we note the troubles that may arise when using the product. Morels, the photo of which you see above, are classified as conditionally edible and require heat treatment before consumption. Fresh mushrooms contain poisons that are harmful to the human body, such as methylhydrazine and gyrometrine. Considering that the larger the mushroom, the more poisons it has accumulated, when collecting them, preference should be given to not very large specimens. The beneficial properties of morels should also be noted. These mushrooms contain a huge amount of microelements (calcium, phosphorus, potassium), vitamins (C, D, PP, A and B vitamins), polysaccharides (FD4), which have a positive effect on vision. In folk medicine, a decoction of morels is used to treat rheumatism, blood diseases, and age-related changes in vision.

How to cook

As mentioned above, these mushrooms contain poisons. These poisons disappear when dried after three months, and when boiled they pass into the water in which they were boiled. Therefore, we prepare mushrooms by first boiling them for 15-17 minutes, and only then use them for stewing, frying, or adding to soups. If the mushrooms have been dried, then after three months they can be used as an aromatic additive to various dishes. And yet, despite the fact that mushrooms are very tasty, and dishes made from them are aromatic, children under 12 years of age and pregnant women should eat them with great caution.

Morels (mushrooms) stewed in sour cream are especially tasty. Our grandmothers knew how to prepare this dish: for half a kilo of mushrooms you need to take a glass of sour cream, a teaspoon of flour and a little cheese. Pre-prepared chopped mushrooms are fried in a frying pan, then sprinkled with flour and fried again. Then add sour cream and bring the mixture to a boil. Sprinkle grated cheese on top and bake in the oven. Before serving, the finished dish can be decorated with chopped aromatic parsley.

Another recipe is the French favorite cream soup, which uses morels (mushrooms). How to cook it? Lightly fried mushrooms in butter with finely chopped onions are poured with meat broth and boiled for half an hour. Then, after straining the broth, allow it to cool slightly, while at this time the mushrooms are ground with butter, yolk and cream. Having again combined both compositions - the broth and the resulting mushroom mixture - serve on the table, seasoned with lemon juice and sprinkled with grated nutmeg.

Bon appetit!

Morels are the first spring mushrooms. They appear on forest edges, in city parks, and shaded apple orchards as soon as the sun warms up and the snow melts. They are distinguished from the inedible lines that come out at the same time by wrinkled conical caps of brown-brown color, similar to a honeycomb.

Morels contain small amounts of toxic substances, which evaporate when dried and fall into the water when cooked.

How to cook morels - preparatory period

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.

How to make morel soup

Warning: all the recipes below use boiled mushrooms.

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.

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.

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.

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 thread onto kebab 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.

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.

As you can see, any mushroom dish, even the most simple 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.