COOKING BREAKFAST FOR A CROWD

Morchella is derived from "morchel," an old German word for mushroom. There are about a dozen different kinds of morels but they seem to cross, making exact identification very difficult without a microscope. It is important to try small amounts of any edible mushroom, and only eat ones that are clean and free of decay.



Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them.

These ascocarps are prized by gourmet cooks, particularly for French cuisine. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt. Morels have been called by many local names, some of the more colorful include dryland fish, due to the fact that when sliced lengthwise then breaded and fried,their outline resembles the shape of a fish, or hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. Other common names for morels include sponge mushroom.

The fruit bodies of the Morchella are highly polymorphic in appearance, exhibiting variations in shape, color and size; this has contributed to uncertainties regarding taxonomy.

Morels grow abundantly in the two and sometimes three years immediately following a forest fire. However, where fire suppression is practiced, they may grow regularly in small amounts in the same spot year after year. Commercial pickers and buyers in North America will follow forest fires to gather morels.

The Finnish name, huhtasieni, refers to huhta, area cleared for agriculture by slash and burn method. These spots may be jealously guarded by mushroom pickers, as the mushrooms are a delicacy and sometimes a cash crop.

Although no symbiotic relationships have been proven between morels and certain tree species, experienced morel hunters swear by these relationships. Trees commonly associated with morels include ash, sycamore, tulip tree, dead and dying elms, cottonwoods and old apple trees (remnants of orchards). Yellow morels (Morchella esculenta) are more commonly found under deciduous trees rather than conifers, but black morels (Morchella elata) can be found in decidous forests, oak and poplar.

Morels have not yet been successfully farmed on a large scale, and the commercial morel industry is largely based on harvest of wild mushrooms


Morels are a feature of many cuisines, including Provencal. Though morels are typically sold dried or canned, they can be purchased fresh. When preparing fresh morels for consumption, soaking them may ruin their delicate flavor. Due to their natural porousness, morels may contain trace amounts of soil which cannot be washed out.

One of the best and simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt

Others soak the mushrooms in an egg batter and lightly bread them with saltine crackers or flour.

Many people dry out the morels for long term storage. When they are ready to eat them, they simply soak the morels until they reabsorb moisture. Eggs from moths or insects can hatch during storage. Other people freeze or can their mushrooms.


The best known morels are the Yellow Morel or Common Morel (Morchella esculenta); the White Morel (M. deliciosa); and the Black Morel (M. elata). Other species of true morels include M. semilibera and M. vulgaris.

Discriminating between the various species is complicated by uncertainty regarding which species are truly biologically distinct. Mushroom hunters refer to them by their color (e.g., gray, yellow, black) as the species are very similar in appearance and vary considerably within species and age of individual.

When gathering morels, care must be taken to distinguish them from the poisonous false morel (Gyromitra esculenta and others).

Morels contain small amounts of toxins that are usually removed by thorough cooking; morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild poisoning symptoms when consumed with alcohol.


Verpa Bohemica are also called wrinkled thimble cap, or early morel, and Ptychoverpa Bohemica. Although the early false morels are sometimes eaten without ill effect, they can cause severe gastrointestinal upset and loss of muscular coordination (including cardiac muscle) if eaten in large quantities or over several days in a row. They should be parboiled and dried before use in cooking to break down a gyromitrin-like toxin (an organic, carcinogenic poison) that is produced by the mushroom.

The early false morels can be told apart from the true morels by careful study of how the cap is attached to the stalk. The edge of true morels' (morchella) caps are intergrown with the stalk, but early morels' (verpas)

Once upon a time down on an old farm, lived a duck family, and Mother Duck had been sitting on a clutch of new eggs. One nice morning, the eggs hatched and out popped six chirpy ducklings. But one egg was bigger than the rest, and it didn't hatch. Mother Duck couldn't recall laying that seventh egg. How did it get there? TOCK! TOCK! The little prisoner was pecking inside his shell.

"Did I count the eggs wrongly?" Mother Duck wondered. But before she had time to think about it, the last egg finally hatched. A strange looking duckling with gray feathers that should have been yellow gazed at a worried mother. The ducklings grew quickly, but Mother Duck had a secret worry.

"I can't understand how this ugly duckling can be one of mine!" she said to herself, shaking her head as she looked at her last born. Well, the gray duckling certainly wasn't pretty, and since he ate far more than his brothers, he was outgrowing them. As the days went by, the poor ugly duckling became more and more unhappy. His brothers didn't want to play with him, he was so
clumsy, and all the farmyard folks simply laughed at him. He felt sad and lonely, while Mother Duck did her best to console him.

"Poor little ugly duckling!" she would say. "Why are you so different from the others?" And the ugly duckling felt worse than ever. He secretly wept at night. He felt nobody wanted him.

"Nobody loves me, they all tease me! Why am I different from my brothers?"

Then one day, at sunrise, he ran away from the farmyard. He stopped at a pond and began to question all the other birds. "Do you know of any ducklings with gray feathers like mine?" But everyone shook their heads in scorn.

"We don't know anyone as ugly as you." The ugly duckling did not lose heart, however, and kept on making inquiries. He went to another pond, where a pair of large geese gave him the same answer to his question. What's more, they warned him: "Don't stay here! Go away! It's dangerous. There are men with guns around here!" The duckling was sorry he had ever left the farmyard.

Then one day, his travels took him near an old countrywoman's cottage. Thinking he was a stray goose, she caught him.

"I'll put this in a hutch. I hope it's a female and lays plenty of eggs!" said the old woman, whose eyesight was poor. But the ugly duckling laid not a single egg. The hen kept frightening him.

"Just wait! If you don't lay eggs, the old woman will wring your neck and pop you into the pot!" And the cat chipped in: "Hee! Hee! I hope the woman cooks you, then I can gnaw at your bones!" The poor ugly duckling was so scared that he lost his appetite, though the old woman kept stuffing him with food and grumbling: "If you won't lay eggs, at least hurry up and get plump!"

"Oh, dear me!" moaned the now terrified duckling. "I'll die of fright first! And I did so hope someone would love me!"

Then one night, finding the hutch door ajar, he escaped. Once again he was all alone. He fled as far away as he could, and at dawn, he found himself in a thick bed of reeds. "If nobody wants me, I'll hid here forever." There was plenty a food, and the duckling began to feel a little happier, though he was lonely. One day at sunrise, he saw a flight of beautiful birds wing overhead. White, with long slender necks, yellow beaks and large wings, they were migrating south.

"If only I could look like them, just for a day!" said the duckling, admiringly. Winter came and the water in the reed bed froze. The poor duckling left home to seek food in the snow. He dropped exhausted to the ground, but a farmer found him and put him in his big jacket pocket.

"I'll take him home to my children. They'll look after him. Poor thing, he's frozen!" The duckling was showered with kindly care at the farmer's house. In this way, the ugly duckling was able to survive the bitterly cold winter.

However, by springtime, he had grown so big that the farmer decided: "I'll set him free by the pond!" That was when the duckling saw himself mirrored in the water.

"Goodness! How I've changed! I hardly recognize myself!" The flight of swans winged north again and glided on to the pond. When the duckling saw them, he realized he was one of their kind, and soon made friends.

"We're swans like you!" they said, warmly. "Where have you been hiding?"

"It's a long story," replied the young swan, still astounded. Now, he swam majestically with his fellow swans. One day, he heard children on the river bank e: "Look at that young swan! He's the finest of them all!"

And he almost burst with happiness.

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