Morchella conica ellata, commonly known as the morel, is a mushroom known to most of the world for its extraordinary taste qualities. Morels are used by chefs from many countries because they blend perfectly with various types of dishes: they are a fantastic side dish to meat dishes and pasta, you can also prepare an excellent risotto with them, as well as sauces with a slightly spicy aroma. To understand and appreciate the role of this species of mushroom in the kitchen, it is worth learning more about them.
Morels are mushrooms that start to grow just after the end of the winter and their appearance is usually heralded by heavy spring rains. Unfortunately, they are an extremely rare species in Poland – one has to be lucky to find them. Since they are a protected species, it is also not allowed to gather them. In our country, they are difficult to get and thus even more desirable, because the dishes prepared with morels are exclusive and rare. Morels are very distinctive and their appearance attracts attention immediately. A seemingly solid, but in fact, a very delicate stem and a wrinkled, slightly bizarre cap – these are the morels in all their glory. Their original appearance makes them also ideal as a side dish to many refined dishes.
Morels can be prepared in many different ways and the exquisite cooks can bring the best out of them: a unique taste and aroma. It’s important that they get into the hands of someone who knows how to handle them properly because morels need the appropriate heat treatment and they definitely shouldn’t be consumed raw. Their lightness and spicy aroma can inspire many cooks to prepare unique dishes. The nutritional values of the morels also deserve some attention: their high protein and fiber content makes them not only an extremely tasty, but also a healthy idea for a lunch side dish. Coming from a reliable source and duly prepared, morels are a guarantee of taste and quality.
