In abandoned orchards and in secret spots often guarded jealously by families, people are gathering morels, the distinctive mushrooms that pop up literally overnight after a spring rain. They’re often called “merkels” because these meaty and indescribable delicacies are stars among the thousands of miracles of spring in the mountains. Veteran hunters swear that finding a dead elm tree is the key to a morel bonanza. There’s a website for devoted morel hungers with tips for finding, cooking and storing.
In Rappahannock County, Sylvie Rowand of Laughing Duck Gardens posted the photo above and said she’s used her morel harvest in omelets, sautés, fricassees, quiches, pasta, and pizza. To prepare morels, simply wipe with a cloth, chop and cook.
In regards to cleaning morels, I use a soft brush (a pastry brush works) to brush – gently!- debris out of the ridged cap and stems. Part of the fun and goodness of eating morels is their pretty shape and ridges, so I do not chop them; rather, I half them lengthwise so I am able to check their hollow interiors and get rid of critters that are sometimes there (ants, centipedes…) I like my protein just like any girl, but not those! In that manner, one is able to preserve their unusual and attractive shape when cooking them.