Content
- Where you will find the coveted Speisemorcheln guaranteed
- Here you have to search
- Which morel species are edible
- Careful, poisonous! How to distinguish Morels and Lorels
- Tips
The edible morel (pictured here) looks very similar to the poisonous Lorch
Where you will find the coveted Speisemorcheln guaranteed
In some areas, a real race for the best Morchel places breaks out in the spring. Almost as coveted by gourmets as the legendary Perigord truffle, the morel is an absolute highlight not only in gourmet cuisine. But beware! The morels have inedible, sometimes even very poisonous double: the Lorches.
Here you have to search
Surrounded by forest streams and floodplain are the optimal locations for the tasty morels. Left and right of the water, mainly under alders and ash trees, the food morel grows well hidden in the green undergrowth. The coveted mushroom is often found in April. However, the closely related Spitz Morel is far more common and much easier to find. It often grows in the bark mulch of front gardens as well as in coniferous forests, on forest meadows and at forest edges. The spiny morel is often found near bracken.
Which morel species are edible
The difference between the edible morel and the may morel (which is also referred to as yellow edible morels) is not very large. The edible morel is smaller and not - like the may morel - uniformly yellowish in color, but young dark brown, later gray-brown and often with rust-colored spots on the ribs. Also edible is the gray to black-brown colored Spitz Morel, which differs from the other species by their pointed cone-shaped hat shape and the vertically arranged longitudinal ribs.
Careful, poisonous! How to distinguish Morels and Lorels
Who wants to collect morels, must necessarily know the distinguishing features of the sometimes very poisonous Lorch. Simply cut the fruiting body lengthwise: if it is completely hollow inside and looks like a honeycomb on the outside, it is a morel. If, on the other hand, it is chambered inside and has a rather shrunken appearance, it is a poisonous Lorchel species. The autumn Lorchel is also almost completely white, while the deadly poisonous spring Lorchel is colored reddish brown.
Tips
Morels should be dried or dried, because they develop a distinctive delicious aroma. Gourmet morels taste dried morels in a cream sauce made from cream, whole milk and sour cream or crème fraîche, which is only seasoned with salt, pepper, a little nutmeg and a dash of Worcester sauce. If you want to make the creamy sauce even more hearty, add glassy onion and bacon cubes.