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appear. If they are in leaves away from light they are much harder to see. They are more of a brown, nearly black with dark ridges and lighter pits with a whitish stem. They vary in size and color.
The “white morels,” “sponge mushrooms”, brain mushrooms, or “gray morals”, as they are referred to, are probably the most prized edible of all mushrooms. These follow the black morels and are easier to find. The flavor is delicate and more of a meat texture with a woodsy fragrance. They are also hollow with a white stem. In some varieties the stem will be larger at the base.
There is still some uncertainty as to whether the ones you find are all edible. The number one rule is, if in doubt, throw it out. Never eat a raw morel.
When you reach home with what you were lucky enough to find, you first slice them lengthwise and clean out the centers. I wash them several times, then add salt to the water and soak for a couple hours, then drain well.
There are many ways to prepare them and many different recipes. I just roll them in flour and fry them in oil and butter until they are golden brown. If you did not find many, I add several beaten eggs to the mushrooms after they are browned.
Each year we have a “special friend who stops by and lets us enjoy some of the mushrooms he loves hunting. It is a real treat, and no matter how you prepare them, they’re the best you ever had.
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