Morels
Morchella esculenta
Like lone aristocrats, morels break earth long before most other edible mushrooms.
Besides April showers and May flowers, springtime brings the mushroom hunter some of his or her happiest hours.
The small, seductive, yet humble morel becomes the lord of the orchards and forests. So esteemed is this fungus with the hollow pitted hat that its admirers will travel hundreds of miles in its pursuit. Part of the morel's mystique is its ability to blend into the background. That dark , triangle of shadow in the distance. Is it a morel or a pine cone ? A piece of bark ? A stone ? Burned wood ?
Mushroom collectors will race to it to see if a tasty reward awaits the keenest of eye and swiftest of foot. A morel of the same specie may appear in various colors : reddish, gray, black, ashen, or brown. Because of its appearance, the morel is sometimes called "The Sponge mushroom".
The intensity and character of the morel flavor is not lost in drying. They are very aromatic.
Reconstitute them in half lukewarm water and half low fat milk during 30 minutes. You can also simmer them in cream until soft, about 15 minutes.
Always add the rehydrating liquid to the dish for wich your morels are intended. A great deal of the flavor remains in the liquid.
It is difficult to describe the famous morel flavor. It is nutty, meaty, and unique. There is no substitute for butter to bring out its subtle but treasured character. It adjusts extremely well to a light cream sauce with Madeira wine, which can be poured over chicken breast or thin slices of veal
