Morchella, the true morel, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them. They are very distinctive in their appearance, taste and aroma.
Morel Mushrooms come into season from around spring and are a feature of many cuisines, including Provençal. Their unique flavor is prized by cooks worldwide, with recipes and preparation methods designed to highlight and preserve it. As with most edible fungi, they are best when collected or bought fresh. They must be cooked before eating. Morels are not improved by extensive washing or soaking, as it may ruin the delicate flavor and require long cooking times. Due to their natural porosity, morels may contain trace amounts of soil which cannot be washed out. Morels contain small amounts of hydrazine toxins that are removed by thorough cooking; morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild intoxication symptoms when consumed with alcohol.
Best eaten fresh but can also be dried or frozen which will affect their distinctive texture slightly.
One of the best and simplest ways to enjoy morels is by gently sautéing them in butter, cracking pepper on top and sprinkling with salt.
Perfect for Saturday or Sunday brunch in our Jazz Bar and Restaurant Berts, accompanied with some fresh baked brioche, a poached hen`s egg and some great company!