- Nov 1, 2007
I suppose you could view it that way if you aren’t accustomed to this sort of thing. Where I come from they are considered a delicacy and often fetch $30/lb or more when sold to restaurants or the public by foragers. They aren’t widely grown in controlled environments, although I’ve read that this is now possible.
YIKES!It would be a dream come true for me to go foraging for morels. I had them at Manresa once; it was stuffed with foie gras and served on the side of seared duck breast with the most amazing sauce. I don't get that fancy when I cook them. I usually sauté them with spring onions, which are in season at the same time.
I was a little put off the last time I made them. They were on the smaller side so I soaked them but didn't cut them. I noticed live ants in the water after a while, so I decided to cut every one of them open. About 1/2 way through, I found one stuffed with about 20-30 ants. I still ate them but it was hard to get the image out of my head.
I'm with Monnie here. They're so delicious they don't need any "fun". Getting grumpy when they serve me any newfangled morel concoctions at high end restaurants...A lot of chefs like to do “fun” things with morels that, in my opinion, compromise their natural flavor. I do not enjoy wondering whether I’m chewing a fig or a date or a mushroom.
Don't put photos of Morels on FaceBook, the police may show up.
That's pretty disturbing.Don't put photos of Morels on FaceBook, the police may show up.