'Shrooming Time
Posted 5/4/2009 8:46am by Lyndon Hartz.
"Desperately Seeking Shrooms"
By Good Earth Food Alliance friend, Carolyn Hitchcock
It's that time in central Illinois when the land offers up the most sought after bounty, Morel Mushrooms. Being in the right place at the right time can be tricky though, and it takes stamina and fortitude to find the these tasty morsels or maybe you know what all successful morel mushroom hunters know: location, location, location! Here's some tips, so you don't trek up and down too many hills that will never produce a morel, but will produce many sore muscles, along with a few ticks:
1. Undisturbed woodlands, especially along creeks or rivers, are some of the best places to look for morels. Add a dead Elm tree, even better, with the bark beginning to slip, and you are in prime morel territory. (Watch your step)
2. Don't rule out cottonwoods, either. They are known to produce prize size shrooms, right at the base of the tree.
3. Looking directly down really doesn't work---look around. If you find a good tree, and its on a slope, go around and down the slope and then look up. Morels are much easier to spot that way. We always say, "Where there's one, there's two, three, a dozen."
4. A good tree will sometimes produce morels along the root path. It's easy to find root paths of old, dead trees, as the roots have come to the surface and you can trace the rise or "bump" of the root away from the tree. Look around that area well, and, if there are lots of leaves from last fall, you may have to move a few to find morels that love to pop up & "hide" under them.
5. Those of you lucky enough to find morels should always pinch the morel instead of pulling it. Pulling it will uproot a morel. By pinching the morel off, you leave the base and root intact at ground level, and you just might find more morels in the same spot a few days later.
6. Lots of "shroomers" grab a plastic sack to stash their bounty in. Bad idea. If you are going for the day and its warm, those bags won't breath, and your morels can spoil before you arrive home. Mesh bags are the best for collecting morels, with the added perk of some of the dirt and debris falling off while in the woods; instead of in your vehicle or kitchen.
Last year, for the first time, I tried storing morels in the "Debbie Meyers Green Bags". I had really good results and was able to keep morels fresh for over 10 days. I have also found that gently knocking off any dirt or debris, and storing them unwashed or soaked keeps them firm and fresh. When I'm ready to cook the morels, I wash them thoroughly under running cold water, lightly tapping them against the side of the sink to loosen up anything "stuck" in the flesh of the morel, then give them a salt water dip, and rinse again. The morels stay firm and have great flavor.
Most people love to deep fry breaded morels, and they are truly a treat when cooked like that, but if you are trying to avoid fried foods, for health reasons, here is a recipe that really lets you get the full flavor of the morel. Add a bottle of wine, a fresh salad, loaf of bread, and you've got a gourmet meal, making you the envy of top chefs everywhere.
"MORELS WITH PASTA & FRESH PEA SAUCE"
1 3/4 cups chicken stock or canned low-sodium broth
3/4 pound fresh peas, shelled, (if you buy shelled peas, you'll need
6 ounces)
3/4 pound farfalle (bow tie pasta)
4 ounces sliced bacon, cut crosswise into 1/2-inch strips
6 ounces small fresh morels, rinsed, drained and halved, lengthwise
1/2 cup heavy cream
2 tablespoons garlic chives (you can substitute 2 scallions, minced)
Salt, freshly ground pepper, to taste
1. Bring a large pot of salted water to a boil. In a medium saucepan, bring the chicken stock to a boil. Add the peas to the stock, cook over moderately high heat until tender, about 10 minutes. Transfer the stock and all, but a handful of the peas, to a blender, puree until smooth.
2. Cook the farfalle in the boiling water until al dente, about 15 minutes; drain and return to the pot.
3. Meanwhile, heat a medium skillet, add the bacon and cook over moderately high heat, stirring frequently, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 tablespoon of fat from the skillet. Add the morels and cook until they release their liquid, about 4 minutes. Raise the heat to high, add the cream, season with salt and pepper. Cook until slightly reduced, about 2 minutes. Stir in the pea puree, whole peas and cook until heated through.
4. Add the morel and pea sauce, bacon and chives to the pasta in the pot. Toss well, then transfer to warmed plates and serve at once. (Yummy....)
(6-8 first-course or 4 main-course servings)
Good luck to all of you mushroom hunters out there. May you find many, and if you do, share some with a friend or neighbor, who can no longer trek through the woods, but still loves morels. The delight on their face is worth every morel you share and worked hard to find.
Two words of caution: make sure you receive permission from the land owner before hunting on private land and be sure to check for ticks upon returning home. Otherwise - enjoy your 'shrooms!
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