The morel mushroom season here in Indiana is just about over but check out this MONSTER my dad found. The size of it in the picture looks a bit deceiving but it would be about the size of your hand. Should make a nice meal with some steak. [bgr]
Is that a morel?
Nice!
Is there a morel to this story?
Sorry, couldn’t resist!
Can’t see it.
You seem like a fungi. I bet a lot of people lichen you. [;)]
See ;
If you had a pet pig, you could find more!
I think I’m coming down with roomis igloomis. If you get that your age is showing, not to mention your sense of humor lol.
I wouldn’t brag about those small hands. [:D] That is a huge mushroom, great find.
The only thing I know about this type of mushroom is when I was in Michigan, they had just decided on a mascot for their mushroom festival, Woodie Pick-Me.
Yes. This one is a yellow morel. The color of morels changes as the season progresses. The color cycle goes black, grey, and then yellow to finish out the season. The yellows tend to be the easiest to find due to their size and color.
Edit: I thought I would just mention this, a pound of morels will sell for about $50-$60.
I knew it! There is definately a fungus amongus.
I still can’t see it but it’s “out there somewhere, beneath the pale moon light”.
Does the change in color affect the flavor?
Morels are big here in Oregon also, probably got their own forum too.
It’s been a bumper year for mushrooms in my horse poop too, although they are probably not ones I coud eat, and I’m certainly not going to test the theory.
Not that I know of. Not sure why there are different color morels but my guess is because each color is a different species of morel.
I am young and I still get it. Always enjoy watching that show.
one egg and a half cup flour, half cup milk, pinch of salt and a drib of butter or oil.
Dice fungi and sizzle in oil for a minute. S and P.
Cook flour mixture to make a thin pancake, add mushroom mixture fold and brown.
Serve drizzled with white wine.
Slice two cloves of garlic like an almond.
Slice fungi like an onion.
Crack and beat one egg,
Cook fresh pasta like small flat noodle say Luingini. Reserve a cup of water, drain.
In fresh pot, add a little pasta water to egg mixture and combine, season to taste.
Add pasta and a little more water if needed, add morels and warm.
Toss and serve; parmesan cheese on the side.
My pick is a light red wine like a Barolo.
Bread as a side.
Dessert: Vin Santo.
LOL. Good to see younger folk appreciate it.