With Spring comes the arrival of morels in our area. Having recently declined to buy a pint of locally grown morels for $40, I noticed when parking the car this morning that there were two large morels growing on the edge of our driveway where it borders a small woods next to our house. I'll now have to conduct a thorough search of the woods to see if any more are lurking further in.
Happy Spring, all! Mark Lipton
Grey's, blacks or yellows?
This should be of interest to anyone who has loose morels. ;-)
Godzilla
Yellows around these parts, Bill. Local parlance refers to them as "yellow sponge mushrooms."
Mark Lipton
Good luck with the search. All I see at edge of my driveway is crabgrass. :(
We get blacks early then the yellows. Sponges here in Ohio also.
About what I paid for a quart at the local Asian Market This morning. Actually splitting a batch with my friend who we are joining this evening to cook with. This will be my first shot at cooking with them so I appreciate having an experienced fungerer to guide my efforts.
Jon
I bet he's a real fun guy.
I've probably mentioned this before ... We've attended the annual Morel Mushroom Festival in Muscoda, Wisconsin (pronounced mus-ko-day) a couple of times in the last few years. It's held a week after Mother's Day, and there are parades and such, but there are also street vendors selling Morels sautéed in butter ... excuse me while I salivate. We usually purchase a couple of pounds of Morels (@ $20/lb.) and enjoy them for the next few weeks.
Morels? It doesn't get better, and if you find them near your driveway, you've hit the mother lode!
Dick in MN
$20/lb? They go for about 180€/kg here... :-(
Funny, they are considered to be the very best mushroom in France, but in my native Italy they are considered "edible". Vice-versa, the italians go nuts over "chiodini" (armillaria mellea, honey fungus), which are despised by the French...
More like a fun gi...
Dinner came off pretty well. Veal medallions and morels sautéed in butter with a veal demi-glas sauce bolstered with a touch of cream and cognac. Wine was a 2005 Testarossa Sanford and Benedict vineyard PN. Our chef friends were fun to cook, drink and hang out with. A lovely evening.
Jon
No, we don't go nuts over chiodini. Some of us do eat them but they're considered vastly inferior to porcini by anyone I have ever met. No exceptions. Going buts on chiodini would be like going nuts on cheeseburgers. Wait, I freakin' do! :)
Yes, porcini are tops, but here in France they would sooner step on chiodini than eat them...
Villi, do you put Bollino Oro on your cheeseburgers?
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