Morpots are mushrooms, the preparation and collection of which can cause some questions

Mushrooms occupy strong positions in dishes of Russian cuisine. Most often, for consumption in food use common in Russia varieties of mushrooms, the so-called "noble". For example, dishes made of white mushrooms, poderezozikov or boletus are very popular and love. This does not mean that other varieties are less tasty or useful, just their collection and preparation are considered "risky" because In appearance many varieties can easily be confused with so-called "false" mushrooms, which are very toxic.

One of such "ignoble" is morels - mushrooms, the preparation of which is actually quite simple, and the taste of the dishes made from them is in no way inferior to the taste of dishes from the mushrooms that are habitual for us. In addition, undeservedly offended by the attention of morels have long been known for their benefit - they are used to treat diseases associated with vision, such as hyperopia and myopia, as well as to strengthen immunity and treat joint and rheumatic diseases.

Morphets are mushrooms, the preparation of which in fresh form can begin in the spring, when only the snow will come down, at about the end of April, tk. They appear among the first. When collecting mushrooms, you should really exercise care and caution (outwardly they are very similar to "false" morels). Do not worry: if before going to the forest you are armed with knowledge about the differences between false mushrooms and real ones, and when cooking you will observe absolutely simple rules, then poisoning does not threaten you. In order to determine if the fungus is toxic, you need to cut it along and look at its structure. In a fake, false morel, the bonnet and the leg are separated from each other, and the leg is dense and, as it were, wadded. At the present, the hat merges with the hollowed leg.

Despite its small popularity in Russia, where morels grow almost everywhere, in America and Europe dishes from these mushrooms are considered a real delicacy.

Morpots are mushrooms, the preparation of which implies hot treatment, i.e. Their use is possible only in the composition of soups, sauces or other boiled, stewed, fried or baked dishes. They are not marinated and not salted. For storage or immediately before cooking, morels should be soaked in cold water for an hour, and then cook for 20 minutes in salted water - this procedure will remove toxins, in large quantities contained in the raw mushroom. If you do not plan to include morels in dishes at once, then they can be dried instead of boiling, but you can use it only after three months.

That's all you need to know before using morels, mushrooms, cooking and eating which is no less exciting than collecting them, and the available dishes are tasty and varied, as well as recipes from other mushrooms.

For example, the soup is very popular. Are you interested in how to cook mushroom soup with fresh mushrooms? Use our original recipe!

Cooking, including pre-fry products, it is better to immediately in the pan. First you need to fry in the oil 2 onions. Next, add pre-prepared (soaked and slightly cooked) and sliced morels - 0,5 kg. Fry them until all the water has evaporated. Then sprinkle with flour (2 tbsp.), Pour three liters of meat broth and half a glass of grape wine, all this for half an hour, then strain through a sieve. Separately we rub 100 gr of butter, 2 tbsp. L. Cream and yolk 5 eggs. Mix with washed morels and pour filtered soup. Add a tablespoon of lemon juice, salt, nutmeg, bring to a boil. The soup is ready!