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My husband, a retirement investment planning specialist, recently brought home a gallon of fresh wild morels that one of his clients generously shared with us. He told us that this is one of the best years ever for morel mushroom hunting. Have you ever hunted wild morels?
It’s worth it just to get out in the woods. Finding the mushrooms is exciting and fun and best of all – delicious!
Morel season usually lasts 3-4 weeks during April and May, depending on where you live. Morels have hollow stems and cone-shaped, sponge-like tops. They have an earthy aroma and flavor. After picking, quickly rinse them in water or clean them with a mushroom brush or damp towel. They keep in the refrigerator for up to three days. Mushrooms, in general, are low in calories (about 20 calories for a half cup of cooked mushrooms), fat and sodium and contain fiber, B vitamins and potassium. If you like mushrooms, you’ll most likely love morels. They can be very expensive if you purchase them locally, especially during a year when they aren’t as plentiful. With our abundant supply, we made stewed morels, scrambled eggs with morels and spring onions, and cream of mushroom soup. I’d love to hear about your morel experiences and your favorite ways to prepare them.
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