Morels - the "gold of the forest"
There are two kinds: morels grow up to 15 cm, morels stay a little smaller. Do not confuse these genuine morels with the "black fungus" mushrooms, which are also called "Asian Morels" Tobe offered. The taste is not comparable.
The real morel is hollow inside and has a roundish to egg-shaped hat, which is honeycomb-like and folded. The hat should be light beige to light brown, the stem of young morels is white, later it turns yellow to reddish. Morels grow from April to June, for example under ash trees, in alluvial forests and in light forest meadows, on river banks or between fallen leaves on lawns. Before eating, morels should be knocked out, thoroughly cleaned and once brewed with boiling water. The best taste of fresh morels with asparagus, veal or crabs, but also pure, steamed only a few minutes in butter. Quick made are spaghetti with morel cream sauce.
By the way: Morels are used in the classic "Leipziger Allerlei".
