Fresh Oregon Morels
Morel mushrooms are one of the top *ten wild mushrooms found all over the world. In the early part of my career, dried morels were the standard. Now, we can look forward to springtime when morels are harvested in the wild.
Here in Santa Barbara they are a rarity. Only on one occasion did I see a large bloom. It was at the home of Bob Cummings, the mycologist on staff at the local college. He had decorated his garden with fir bark from Oregon and it had the spores of the morel in them. Bob managed to harvest over 15 pounds from his yard.
Be sure to wash them well as they can be sandy and cook them all the way. There is a heat sensitive toxin called hydrozine, a component of rocket fuel! Always consult an expert when hunting wild mushroom for consumption.
The simplest way to enjoy them is to sauté with garlic, shallots, finish with cream and chopped parsley and serve over toast. I have seen recipes for larger morels stuffed with foie gras. Here is a more upscale recipe to enjoy.
Chef Michael
Michael's Catering
My list of top ten wild mushrooms
Turffles
Porcini
Chanterelle
Morel
Black Chanterelle
Hedgehog
Oyster
Bluet
Chicken of the woods
Bearded Tooth or Bear's Head
