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Before cooking, morels should soak. Skalicky recommended a light salt bath for about 10-20 minutes. A soak will help ensure dirt or pests are removed. A collection of morel mushrooms soak in water ...
Add the drained morels and season with salt and pepper. Cover and cook over moderate heat until glazed, about 3 minutes. Carefully pour in the reserved soaking liquid, stopping before you reach the grit at the bottom. Boil until the liquid is reduced to 2 tablespoons and stir in the 1 tablespoon of remaining herbs. Cover the morels and set aside.
Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota).These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps.
Morchella esculenta is commonly known by various names: morel, common morel, true morel, morel mushroom, yellow morel, sponge morel, [15] Molly Moocher, haystack, and dryland fish. [2] In Nepal it is known as Guchi chyau. [16] The specific epithet is derived from the Latin esculenta, meaning "edible".
Morels may contain small amounts of monomethylhydrazine [25] (the presence of hydrazine based mycotoxins is controversial since there are no primary references of these substances having been detected in the genus Morchella) or more likely an unknown toxin that is destroyed through cooking, so morel mushrooms should never be eaten raw. [26]
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