Morels

Morels are marsupial mushrooms with a porous, shriveled hat belonging to the Morshell family. The plant has a beneficial effect on the human body due to the content of bioactive substances: ash compounds, dietary fiber, vitamins, polysaccharides, micro and macro elements. However, despite the high nutritional value, morels belong to the category of conditionally edible mushrooms (due to the content of toxic gelvellic acid). To neutralize the harmful compound, the plant is subjected to heat treatment or drying. In addition to cooking, morels are used in folk medicine. On the basis of this type of mushroom, decoctions, infusions and extracts are prepared, which are used to treat articular, ophthalmic and gynecological problems.

Botanical description

Morels are one of the most ancient representatives of the mushroom kingdom. The first mention of them is found in the writings of the ancient botanist Theophrastus, who lived in the XNUMXth century BC. In addition, the product was very popular in ancient Rome. It was considered an exquisite delicacy and was served at the royal table in the most expensive and elegant dishes.

Morels belong to the category of “early” spring mushrooms that appear immediately after the ground thaws. They are distributed almost throughout Europe, America and Australia. The period of mass fruiting falls on May-June. If spring is early, then mushrooms appear in the forest as early as mid-April.

Morels are easily recognizable by their fleshy cone-shaped hats, painted in a light brown tone. Their diameter varies within 3-6 cm, and the height is 3-7 cm. At the same time, the outer surface of the fruiting bodies is dotted with many oval cells resembling honeycombs. Obviously, because of this “wrinkling” culture got its name “morel”. The hat of a young plant is “planted” on a hollow cylindrical leg of a white or pale beige shade. As the mushroom matures, it changes its color to yellow, and then brown-brown. The height of the stem varies from 3 to 9 cm, and the diameter is from 1 to 3 cm. In addition, representatives of this family are characterized by fragile, waxy-white flesh with a pleasant mushroom taste.

Morels prefer marshy, sandy and calcareous soils. They can be found in forest thickets, near mossy ditches, at the foot of mountains, near the edges of fields, in areas of old fires, where they sprout in small colonies. However, in order to find edible mushrooms, you need to try hard, because they grow in grassy thickets, under dense shrubs or last year’s foliage.

Chemical composition

Morels are classified as low-calorie foods, as their energy value is 30 kilocalories per 100 g.

Remember, only young fruiting bodies can be eaten, because with age they begin to accumulate harmful toxic components that cause intoxication of the body.

Medicinal properties and contraindications

The benefits of morels are due to the presence in their structure of rare polysaccharide substances (galactomannans, glucose, rhamnose, n-acetyl-glucosamines). These compounds improve metabolic processes in the visual apparatus, strengthen the eye muscle, and prevent “clouding” of the lens. In view of this, morel extract is used to combat cataracts, glaucoma, myopia and hyperopia. In addition, preparations based on them are indicated for people whose work is associated with an increased load on the visual apparatus.

Useful properties of morels:

1. Increase the secretion of gastric juice, accelerate metabolism.
2. Activate insulin production.
3. Stabilize pressure.
4. Improve metabolic processes in cells and tissues.
5. They increase blood circulation, the removal of toxins and toxins, increase the production of red blood cells.
6. Prevent the development of varicose veins.
7. Increase the production of breast milk.
8. Restore the work of the vestibular apparatus.
9. Normalize the water-salt balance.
10. Reduce the manifestation of toxicosis in pregnant women.
11. Improve the functional state of the brain.
12. Reduce the inflammatory process in muscle and cartilage tissue (after sprains).
13. Increase the expectoration of sputum.

Morels have antibacterial, diuretic, antiviral effects on the body.

Contraindications to the use:

• diseases of the pancreas (pancreatitis, pancreatic necrosis, cyst);
• acute pathologies of the digestive tract (ulcer, gastritis, duodenitis);
• kidney disease (hepatitis, kidney failure);
• reduced blood clotting;
• Children’s age (up to 5 years);
• individual intolerance.

Application in folk medicine

Recipes for medicinal infusions based on morels:

1. Eye tincture. To create a mixture, you will need 200 ml of vodka and 150 g of morels dried in the sun (at least 3 months). After sublimation, the mushrooms are ground into powder and placed in an alcohol solution for 15 days. Take morel tincture in the morning and evening, 5 ml after meals, drinking sour juice. The healing mixture is used to “clarify” the lens, strengthen the eye muscles, eliminate pain and pain in the visual apparatus.
2. A decoction to improve the functioning of the digestive tract. Soak fresh morels in salt water, then boil in three times the volume of liquid (20 minutes). After that, combine 20 g of crushed raw materials with 250 ml of water and boil for 30 minutes on low heat. The broth is insisted on a cooled plate for at least 5 hours. The healing liquid is taken four times a day, 50 ml each (before meals). The aqueous composition is effective for poor appetite, indigestion, intestinal disorders and weak lactation.
3. An external remedy for reducing joint pain. Active ingredients: 100 g of fresh morels, 80 g of rosemary, 70 g of lungwort and 70 g of willow flowers. Soak mushrooms for 30 minutes in salted water, then grind in a blender. After that, mix all the ingredients and pour 600 ml of medical alcohol (70%). Place the mixture in a dark place for at least 14 days. Rub the tincture at least 5 times a day in the area of ​​​​inflammation (for arthrosis, rheumatism, arthritis and sprains).
4. Infusion for purification of blood and lymph. The composition is prepared from 300 g of fresh or 30 g of dried morels that have undergone preliminary processing. The cleaned, crushed raw materials are lowered into a half-liter container with vodka and shaken thoroughly. After that, the composition is placed in a cool place for 30 days. The tincture is taken after filtration, 5 ml twice a day, washed down with an acidic drink (fruit drink or juice). The composition is shown to people suffering from anemia, lymphadenitis and lymphogranulomatosis.

Cultivation at home

The best place to grow morels is an apple orchard. In addition, they grow well in prepared areas of broad-leaved forest, where there is a natural shade from the trees.

The principle of breeding morels:

1. Soil preparation for sowing mycelium. Considering that morels do not tolerate stagnant water, a drainage system should be built on the selected piece of land, the upper layer of soil should be replaced with a specially prepared substrate. The “correct” soil mixture is prepared according to the following scheme: every 6 servings of garden soil are combined with one part of the ash and half the volume of wood chips. The finished substrate is mixed, and then spread with a ten-centimeter layer on equipped beds. The laid soil is abundantly watered with water (10 liters per 1 sq. M of land).
2. Mycelium seeding. To get a good harvest, it is better to purchase spores from trusted suppliers, rather than using overripe morels that you have collected yourself in the forest. Mushroom mycelium is spread over the surface of the prepared substrate, and then crushed with a small layer of earth (5 cm). After that, the soil is watered with water and covered with a natural “insulation” (straw, foliage, small branches, apple pomace).
3. Cultivation and harvesting. After sowing the mycelium, it is important to monitor the moisture level of the substrate. As it dries up, a special nutrient concentrate is introduced into the soil, which contributes to the intensive germination of spores (for example, Baikal EM-1). In addition, to stimulate fruiting, the beds can be sprinkled with a thin layer of ash.

The crop is harvested 12 months after sowing. Interestingly, in one place, the mycelium can bear fruit from 3 to 5 years. Care for germinating spores comes down to timely moistening of the soil and feeding the plant with wood ash. In autumn, the site is additionally covered with leaves, straw or grass. In the spring, after the snow melts, the protective cover is removed, leaving a thin layer of plant material.

In most cases, after 2-3 weeks morels begin to bear fruit. Considering that young mushrooms have tender flesh, it is better to use a sharp knife and a spacious container to collect them.

Remember, due to the fragility of morels, they quickly lose their presentation, so they should be transported as carefully as possible and as soon as possible.

Cooking application

Due to their strong aroma and exquisite taste, morels have gained wide popularity among connoisseurs of mushroom dishes. In cooking, they are used fresh, frozen and dried. Morels are served to the table as an independent snack, as well as as part of various multi-component dishes (sauces, gravy, meat side dishes, fillings for pies, vegetable stews, mashed soups). This product goes well with sour cream, carrots, potatoes, cheese and eggs. Along with this, an aromatic seasoning is prepared from the dried fruits, which gives the food a pronounced mushroom taste. The main condition is to properly prepare the product.

Raw material pretreatment algorithm:

1. Place the mushrooms in a volumetric container with the legs up (to rid the fruiting bodies of sand and insects).
2. Pour morels with cold water, add salt, leave in liquid for 20 minutes. When using dried mushrooms, the soaking time increases to 4-5 hours.
3. Change water.
4. Subject the product to heat treatment (within 10 minutes). Before boiling, the liquid is salted.
5. Remove half-finished morels from the hot broth and rinse under running water.
6. Boil the raw material again for 15 minutes.
7. Throw the finished morels in a colander and rinse several times with clean liquid.

After a double cycle of heat treatment, harmful compounds completely volatilize.

Remember, only young fruiting bodies (with a white stem) should be collected, because with age the plant accumulates many toxins that are not removed by boiling.

Morels are ideal for stewing, roasting, stuffing and frying. However, they are not customary pickled and salted. You can extend the shelf life of raw materials by drying them in the sun, in a ventilated room or in an oven.

How to dry morels?

Only young fruiting bodies of medium size are suitable for harvesting. Before drying, mushroom caps are wiped with a damp cloth (can not be washed). And sand and insects are removed from the folds. Morels are best dried naturally in the sun. To do this, 2 holes are made in the fruiting bodies (at the root and the base of the cap), after which they are strung on strong threads and covered with two layers of gauze. To avoid mold, the minimum distance between mushroom caps should be 1 cm. When cloudy weather sets in, morels can be dried over a hot stove or in an oven (under constant control). The full cycle of procurement of raw materials is 3 months.

The method of natural drying of mushrooms allows preserving the nutritional value and high taste properties of the product for three years. High quality sublimated mushrooms are resilient and elastic. If their fruiting bodies are squeezed in the hand, they quickly restore their structure.

Along with this, in the process of drying raw materials, harmful toxins “leave” from its tissues. Interestingly, out of 10 kg of fresh fruits, only 1 kg of a freeze-dried product is obtained.

Ready morels are stored in a dry, well-ventilated place in paper or cardboard bags. The storage period is 3 years. At the same time, it is better not to save them near products containing a large amount of moisture (near vegetables, fish, meat).

Recipes

“Stewed Morels with Vegetables”

Ingredients:

• Morels – 400 g;
• potatoes – 300 g;
• carrots – 250 g;
• tomatoes – 200 g;
• Eggplant – 180 g;
• bulgarian pepper – 150 g;
• onion – 100 g;
• olive oil – 30 ml;
• garlic – 25 g;
• dill, onion tops, basil, parsley;
• salt, pepper, mushroom seasoning.

Preparation Scheme:

1. Boil the morels in two changes of water, cut the boiled raw materials into strips.
2. Peel fresh vegetables. Chop potatoes into cubes, eggplant into slices, onions into half rings, peppers and tomatoes into small slices. Squeeze the garlic through a press, chop the greens.
3. Fry onions, and then combine it with garlic and mushrooms. Simmer for 5 minutes over medium heat.
4. Place fresh and sautéed vegetables in a ceramic frying pan or slow cooker (“Stewing” mode). Add 150 ml of water, herbs, salt and spices to the mixture.
5. Stew vegetables for 50 minutes under a closed lid. After turning off the food, leave it on the stove for 10 minutes.

The dish goes well with tomato juice and mustard sauce.

“Mushroom cutlets”

Ingredients:

• Morels – 300 g;
• white bread (dried) – 250 g;
• milk – 100 ml;
• onion (shallot or onion) – 100 g;
• sour cream (20%) – 50 g;
• breadcrumbs – 30 g;
• egg – 2 pcs.

Principle of preparation:

1. Perform heat treatment of mushrooms.
2. Pass the chopped onion over medium heat (5 minutes).
3. Skip boiled morels through a meat grinder.
4. Combine the mushroom mixture with one egg, bread soaked in milk, salt and fried onions. Form cutlets.
5. Prepare 2 containers with breading: put the beaten egg in the first, pour the breadcrumbs in the second.
6. Dip the patty in the egg and then in the breadcrumbs.
7. Fry the product until cooked.

Serve cutlets with sour cream dressing.

“Stuffed morels”

Ingredients:

• fresh morels – 600 g;
• cream – 500 ml;
• liver (pork, chicken, turkey) – 300 g;
• onion – 250 g;
• cheese (suluguni or dutch) – 200 g;
• prunes (dried) – 150 g;
• butter (or homemade sour cream) – 100 g;
• carrots – 100 g;
• dried herbs (parsley, dill, celery) – 20 g;
• egg – 1 pcs.

Method of preparation:

1. Perform primary heat treatment of mushrooms (for 15 minutes). Separate the legs from the hats.
2. Saute carrots and onions.
3. Boil the liver or meat until tender.
4. Combine vegetable roast, liver, morel legs, prunes and butter. Grind the mixture in a blender, meat grinder or food processor.
5. Add a raw egg to the “stuffing”.
6. Fill morels with cooked stuffing.
7. Put the mushrooms in a refractory form, pour over the cream, sprinkle with cheese.
8. Bake stuffed morels in the oven for 40 minutes.

“More Soup”

Ingredients:

• water – 1000 ml;
• Morels – 300 g;
• potatoes – 200 g;
• cream – 200 ml;
• garlic (shallot) – 150 g;
• carrots – 70 g;
• olive oil – 60 ml;
• parsley (fresh) – 1 bunch;
• garlic – 15 g
• salt – 10 of

Technology of preparation:

1. Boil mushrooms in salted water (20 minutes).
2. Saute garlic, onion and carrot until golden brown.
3. Add morels to the passivation, simmer the mixture for 7 minutes.
4. Transfer the mushroom mass to a saucepan and fill it with clean water.
5. Pour chopped potatoes and salt into the broth (after boiling), boil the vegetables until tender.
6. Puree the contents of the pot with a blender.
7. Combine the mushroom mass with cream and boil again.
8. Prepare aromatic dressing. To do this, mix olive oil with chopped parsley and garlic (passed through a press).

Before serving, puree soup is combined with aromatic dressing.

Morels in sour cream sauce

Ingredients:

• mushrooms – 500 g;
• meat broth – 250 g;
• sour cream (preferably thermostatic) – 200 g;
• olive fat (can be replaced with corn or sunflower) – 50 g;
• ghee (or butter) – 30 ml;
• flour – 25 g;
• lemon juice – 10 ml;
• egg – 1pcs;
• salt, spices, mustard.

Principle of preparation:

1. Boil the mushrooms in two changes of water.
2. Grind the product in a blender or meat grinder (to obtain a homogeneous mass). If desired, morels can be cut into small slices.
3. Place mushroom passivation in a saucepan with melted butter. Simmer the mixture for 20 minutes with the lid closed.
4. Mix flour with vegetable fat, bring to a boil.
5. Pour the raw materials into the oil mixture, and then fry until tender (15 minutes).
6. Combine the mushroom mass with sour cream, egg, salt, seasonings and meat broth. Boil the sauce for another 3-5 minutes. You can add cheese if you like.

Morel sauce goes well with mashed potatoes, stewed vegetables and boiled rice.

Conclusion

Morels are a variety of early edible mushrooms that appear shortly after the soil thaws. They are easily recognizable by their cone-shaped fleshy hat, on the outer side of which there are many oval cells. Morels are useful for the human body, since they contain valuable nutrients: polysaccharides (galactomannan, rhamnose, glucose, n-acetyl-glucosamine), micro and macro elements (potassium, phosphorus, iron, zinc), vitamins of group B. These compounds improve the functional state of the eyes, strengthen the immune system, stimulate the secretion of digestive juices, accelerate the removal of toxins and slags, reduce inflammation in the cartilaginous tissue, increase lactation. In view of this, morels have found wide application in folk medicine. On their basis, water extracts, alcohol tinctures and multicomponent decoctions are prepared.

In addition to pharmacological properties, morels have a pronounced mushroom taste. They are great for baking, frying, stewing and drying. However, to obtain a nutritious and tasty dish, mushrooms should be pre-prepared (to neutralize toxic substances). To do this, fresh raw materials are soaked in salt water, and then subjected to a double heat treatment (for 20 minutes) in two changes of water. In addition, poisonous gelvellic acid can be destroyed by drying the fruiting bodies in the sun for three months.

Remember, for culinary and medicinal purposes, it is better to collect young fruiting bodies (with a white “leg”) of medium size before they have time to accumulate toxic compounds.