Post by colormist on Apr 18, 2016 8:06:09 GMT -5
It's morel season! I happened to be out going for a walk with my friend in a public park when she spotted four morels. She didn't want them, so I took them home to soak. Yesterday I cleaned them, floured, and fried them in butter and truffle oil (I really need to throw out that truffle oil--it smells awful). I added some rosemary, white pepper, and salt. I put the cooked morels on a cibatta bun with provolone and spinach. It was pretty yummy and I didn't get sick.
I've had morels before, but it was way before my diagnosis. I wasn't sure if they'd make me sick or not (or poison me as they are poisonous uncooked).
If you do go out morel-hunting, be sure you know what you're looking for! There are a few varieties of morel that are even poisonous when they're cooked. I think, in certain regions, you can also buy them in the grocery at this time of the year (which is the safest way to eat morels).
I've had morels before, but it was way before my diagnosis. I wasn't sure if they'd make me sick or not (or poison me as they are poisonous uncooked).
If you do go out morel-hunting, be sure you know what you're looking for! There are a few varieties of morel that are even poisonous when they're cooked. I think, in certain regions, you can also buy them in the grocery at this time of the year (which is the safest way to eat morels).