"mailto:lauriel52@hotmail.com\"><em><span style=\"color: #885e3e;\">Laurie L</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n<b>Courtesy of <a href=\"mailto:sugarplum@cros.net\"><em><span style=\"color: #885e3e;\">Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b>Courtesy of <a href=\"mailto:cgill4@columbus.rr.com\"><em><span style=\"color: #885e3e;\">Steve and Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favs.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<b>Courtesy of <a href=\"mailto:jebkratchet@frontiernet.net\"><em><span style=\"color: #885e3e;\">Jeb Reed</span></em></a> , Warfordsburg, PA.</b>\";s:2:\"to\";s:20032:\"<img class=\"alignnone wp-image-216\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"a bowl of yellow morels\" width=\"300\" height=\"225\" />\r\n\r\nConsider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. From good old fashion \"eggs and crackers\" to \"wine and pasta\" you\'ll find there is\r\n\r\n&nbsp;\r\n\r\nmething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong></a> of the cookbook.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrÃ©e</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margrine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em>\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b>Courtesy of <a href=\"mailto:James.Long@dciinc.org\"><em><span style=\"color: #885e3e;\">Jim from Imperial</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b>Courtesy of <a href=\"mailto:bobfoerster42@yahoo.com\"><em><span style=\"color: #885e3e;\">Bob F. in Indiana</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b>Courtesy of <a href=\"mailto:SeeHairDr@aol.com\"><em><span style=\"color: #885e3e;\">Jim Baymiller</span></em></a> , Memphis TN. </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautÃ¨ scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<b>Courtesy of <a href=\"mailto:Susan3335@aol.com\"><em><span style=\"color: #885e3e;\">Mark &amp; Susan</span></em></a> ...somewhere in Illinois</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!\r\n<img src=\"http://thegreatmorel.com/images/basket.jpg\" alt=\"Mushroom image\" width=\"270\" height=\"317\" align=\"right\" />\r\n\r\nI usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n<b>Courtesy of <a href=\"mailto:mjtthall@ffni.com\"><em><span style=\"color: #885e3e;\">Michael Hall</span></em></a> - Goodland, Indiana</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n<b>Courtesy of <a href=\"mailto:shawncrandall@hotmail.com\"><em><span style=\"color: #885e3e;\">Doughboy</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<b>Courtesy of <a href=\"mailto:patiokfine@yahoo.com\"><em><span style=\"color: #885e3e;\">PTO</span></em></a> </b> - (Added March 2010)\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<b>Courtesy of Becky Wolfe, in Ohio</b>\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n<b>Courtesy of <a href=\"mailto:Route66REDACE@aol.com\"><em><span style=\"color: #885e3e;\">Chuck Partak</span></em></a> - Coal City, IL</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<b>Courtesy of <a href=\"mailto:liltimmy420419@yahoo.com\"><em><span style=\"color: #885e3e;\">Timmy</span></em></a> - Grahm, Washington</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b>Courtesy of <a href=\"mailto:lauriel52@hotmail.com\"><em><span style=\"color: #885e3e;\">Laurie L</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n<b>Courtesy of <a href=\"mailto:sugarplum@cros.net\"><em><span style=\"color: #885e3e;\">Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b>Courtesy of <a href=\"mailto:cgill4@columbus.rr.com\"><em><span style=\"color: #885e3e;\">Steve and Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favs.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<b>Courtesy of <a href=\"mailto:jebkratchet@frontiernet.net\"><em><span style=\"color: #885e3e;\">Jeb Reed</span></em></a> , Warfordsburg, PA.</b>\";}i:47;a:4:{s:3:\"row\";i:209;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:20150:\"Consider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. From good old fashion \"eggs an\r\n\r\n[caption id=\"attachment_216\" align=\"alignnone\" width=\"300\"]<img class=\"size-medium wp-image-216\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"Bowl of yellow morels\" width=\"300\" height=\"225\" /> <em>Â a bowl of yellow morels</em>[/caption]\r\n\r\nd crackers\" to \"wine and pasta\" you\'ll find there is\r\n\r\n&nbsp;\r\n\r\nmething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong></a> of the cookbook.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrÃ©e</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margrine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em>\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b>Courtesy of <a href=\"mailto:James.Long@dciinc.org\"><em><span style=\"color: #885e3e;\">Jim from Imperial</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b>Courtesy of <a href=\"mailto:bobfoerster42@yahoo.com\"><em><span style=\"color: #885e3e;\">Bob F. in Indiana</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b>Courtesy of <a href=\"mailto:SeeHairDr@aol.com\"><em><span style=\"color: #885e3e;\">Jim Baymiller</span></em></a> , Memphis TN. </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautÃ¨ scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<b>Courtesy of <a href=\"mailto:Susan3335@aol.com\"><em><span style=\"color: #885e3e;\">Mark &amp; Susan</span></em></a> ...somewhere in Illinois</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!\r\n<img src=\"http://thegreatmorel.com/images/basket.jpg\" alt=\"Mushroom image\" width=\"270\" height=\"317\" align=\"right\" />\r\n\r\nI usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n<b>Courtesy of <a href=\"mailto:mjtthall@ffni.com\"><em><span style=\"color: #885e3e;\">Michael Hall</span></em></a> - Goodland, Indiana</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n<b>Courtesy of <a href=\"mailto:shawncrandall@hotmail.com\"><em><span style=\"color: #885e3e;\">Doughboy</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<b>Courtesy of <a href=\"mailto:patiokfine@yahoo.com\"><em><span style=\"color: #885e3e;\">PTO</span></em></a> </b> - (Added March 2010)\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<b>Courtesy of Becky Wolfe, in Ohio</b>\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n<b>Courtesy of <a href=\"mailto:Route66REDACE@aol.com\"><em><span style=\"color: #885e3e;\">Chuck Partak</span></em></a> - Coal City, IL</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<b>Courtesy of <a href=\"mailto:liltimmy420419@yahoo.com\"><em><span style=\"color: #885e3e;\">Timmy</span></em></a> - Grahm, Washington</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b>Courtesy of <a href=\"mailto:lauriel52@hotmail.com\"><em><span style=\"color: #885e3e;\">Laurie L</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n<b>Courtesy of <a href=\"mailto:sugarplum@cros.net\"><em><span style=\"color: #885e3e;\">Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b>Courtesy of <a href=\"mailto:cgill4@columbus.rr.com\"><em><span style=\"color: #885e3e;\">Steve and Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favs.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<b>Courtesy of <a href=\"mailto:jebkratchet@frontiernet.net\"><em><span style=\"color: #885e3e;\">Jeb Reed</span></em></a> , Warfordsburg, PA.</b>\";s:2:\"to\";s:20142:\"Consider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. From good old fashion \"eggs an\r\n\r\n[caption id=\"attachment_216\" align=\"alignnone\" width=\"300\"]<img class=\"size-medium wp-image-216\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"Bowl of yellow morels\" width=\"300\" height=\"225\" /> <em>Â a bowl of yellow morels</em>[/caption]\r\n\r\nd crackers\" to \"wine and pasta\" you\'ll find there is\r\n\r\n&nbsp;\r\n\r\nmething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong></a> of the cookbook.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrÃ©e</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margrine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em>\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b>Courtesy of <a href=\"mailto:James.Long@dciinc.org\"><em><span style=\"color: #885e3e;\">Jim from Imperial</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b>Courtesy of <a href=\"mailto:bobfoerster42@yahoo.com\"><em><span style=\"color: #885e3e;\">Bob F. in Indiana</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b>Courtesy of <a href=\"mailto:SeeHairDr@aol.com\"><em><span style=\"color: #885e3e;\">Jim Baymiller</span></em></a> , Memphis TN. </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautÃ¨ scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<b>Courtesy of <a href=\"mailto:Susan3335@aol.com\"><em><span style=\"color: #885e3e;\">Mark &amp; Susan</span></em></a> ...somewhere in Illinois</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!\r\n<img src=\"http://thegreatmorel.com/images/basket.jpg\" alt=\"Mushroom image\" width=\"270\" height=\"317\" align=\"right\" />\r\n\r\nI usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n<b>Courtesy of <a href=\"mailto:mjtthall@ffni.com\"><em><span style=\"color: #885e3e;\">Michael Hall</span></em></a> - Goodland, Indiana</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n<b>Courtesy of <a href=\"mailto:shawncrandall@hotmail.com\"><em><span style=\"color: #885e3e;\">Doughboy</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<b>Courtesy of <a href=\"mailto:patiokfine@yahoo.com\"><em><span style=\"color: #885e3e;\">PTO</span></em></a> </b> - (Added March 2010)\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<b>Courtesy of Becky Wolfe, in Ohio</b>\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n<b>Courtesy of <a href=\"mailto:Route66REDACE@aol.com\"><em><span style=\"color: #885e3e;\">Chuck Partak</span></em></a> - Coal City, IL</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<b>Courtesy of <a href=\"mailto:liltimmy420419@yahoo.com\"><em><span style=\"color: #885e3e;\">Timmy</span></em></a> - Grahm, Washington</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b>Courtesy of <a href=\"mailto:lauriel52@hotmail.com\"><em><span style=\"color: #885e3e;\">Laurie L</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n<b>Courtesy of <a href=\"mailto:sugarplum@cros.net\"><em><span style=\"color: #885e3e;\">Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b>Courtesy of <a href=\"mailto:cgill4@columbus.rr.com\"><em><span style=\"color: #885e3e;\">Steve and Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favs.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<b>Courtesy of <a href=\"mailto:jebkratchet@frontiernet.net\"><em><span style=\"color: #885e3e;\">Jeb Reed</span></em></a> , Warfordsburg, PA.</b>\";}i:48;a:4:{s:3:\"row\";i:210;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:20034:\"&nbsp;\r\n\r\nConsider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. <img class=\"wp-image-216 alignright\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"a bowl of yellow morels\" width=\"300\" height=\"225\" />From good old fashion \"eggs and crackers\" to \"wine and pasta\" you\'ll find there is mething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong></a> of the cookbook.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrÃ©e</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margrine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em>\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b>Courtesy of <a href=\"mailto:James.Long@dciinc.org\"><em><span style=\"color: #885e3e;\">Jim from Imperial</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b>Courtesy of <a href=\"mailto:bobfoerster42@yahoo.com\"><em><span style=\"color: #885e3e;\">Bob F. in Indiana</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b>Courtesy of <a href=\"mailto:SeeHairDr@aol.com\"><em><span style=\"color: #885e3e;\">Jim Baymiller</span></em></a> , Memphis TN. </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautÃ¨ scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<b>Courtesy of <a href=\"mailto:Susan3335@aol.com\"><em><span style=\"color: #885e3e;\">Mark &amp; Susan</span></em></a> ...somewhere in Illinois</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!\r\n<img src=\"http://thegreatmorel.com/images/basket.jpg\" alt=\"Mushroom image\" width=\"270\" height=\"317\" align=\"right\" />\r\n\r\nI usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n<b>Courtesy of <a href=\"mailto:mjtthall@ffni.com\"><em><span style=\"color: #885e3e;\">Michael Hall</span></em></a> - Goodland, Indiana</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n<b>Courtesy of <a href=\"mailto:shawncrandall@hotmail.com\"><em><span style=\"color: #885e3e;\">Doughboy</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<b>Courtesy of <a href=\"mailto:patiokfine@yahoo.com\"><em><span style=\"color: #885e3e;\">PTO</span></em></a> </b> - (Added March 2010)\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<b>Courtesy of Becky Wolfe, in Ohio</b>\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n<b>Courtesy of <a href=\"mailto:Route66REDACE@aol.com\"><em><span style=\"color: #885e3e;\">Chuck Partak</span></em></a> - Coal City, IL</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<b>Courtesy of <a href=\"mailto:liltimmy420419@yahoo.com\"><em><span style=\"color: #885e3e;\">Timmy</span></em></a> - Grahm, Washington</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b>Courtesy of <a href=\"mailto:lauriel52@hotmail.com\"><em><span style=\"color: #885e3e;\">Laurie L</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n<b>Courtesy of <a href=\"mailto:sugarplum@cros.net\"><em><span style=\"color: #885e3e;\">Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b>Courtesy of <a href=\"mailto:cgill4@columbus.rr.com\"><em><span style=\"color: #885e3e;\">Steve and Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favs.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<b>Courtesy of <a href=\"mailto:jebkratchet@frontiernet.net\"><em><span style=\"color: #885e3e;\">Jeb Reed</span></em></a> , Warfordsburg, PA.</b>\";s:2:\"to\";s:20026:\"&nbsp;\r\n\r\nConsider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. <img class=\"wp-image-216 alignright\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"a bowl of yellow morels\" width=\"300\" height=\"225\" />From good old fashion \"eggs and crackers\" to \"wine and pasta\" you\'ll find there is mething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong></a> of the cookbook.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrÃ©e</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margrine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em>\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b>Courtesy of <a href=\"mailto:James.Long@dciinc.org\"><em><span style=\"color: #885e3e;\">Jim from Imperial</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b>Courtesy of <a href=\"mailto:bobfoerster42@yahoo.com\"><em><span style=\"color: #885e3e;\">Bob F. in Indiana</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b>Courtesy of <a href=\"mailto:SeeHairDr@aol.com\"><em><span style=\"color: #885e3e;\">Jim Baymiller</span></em></a> , Memphis TN. </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautÃ¨ scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<b>Courtesy of <a href=\"mailto:Susan3335@aol.com\"><em><span style=\"color: #885e3e;\">Mark &amp; Susan</span></em></a> ...somewhere in Illinois</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!\r\n<img src=\"http://thegreatmorel.com/images/basket.jpg\" alt=\"Mushroom image\" width=\"270\" height=\"317\" align=\"right\" />\r\n\r\nI usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n<b>Courtesy of <a href=\"mailto:mjtthall@ffni.com\"><em><span style=\"color: #885e3e;\">Michael Hall</span></em></a> - Goodland, Indiana</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n<b>Courtesy of <a href=\"mailto:shawncrandall@hotmail.com\"><em><span style=\"color: #885e3e;\">Doughboy</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<b>Courtesy of <a href=\"mailto:patiokfine@yahoo.com\"><em><span style=\"color: #885e3e;\">PTO</span></em></a> </b> - (Added March 2010)\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<b>Courtesy of Becky Wolfe, in Ohio</b>\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n<b>Courtesy of <a href=\"mailto:Route66REDACE@aol.com\"><em><span style=\"color: #885e3e;\">Chuck Partak</span></em></a> - Coal City, IL</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<b>Courtesy of <a href=\"mailto:liltimmy420419@yahoo.com\"><em><span style=\"color: #885e3e;\">Timmy</span></em></a> - Grahm, Washington</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b>Courtesy of <a href=\"mailto:lauriel52@hotmail.com\"><em><span style=\"color: #885e3e;\">Laurie L</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n<b>Courtesy of <a href=\"mailto:sugarplum@cros.net\"><em><span style=\"color: #885e3e;\">Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b>Courtesy of <a href=\"mailto:cgill4@columbus.rr.com\"><em><span style=\"color: #885e3e;\">Steve and Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favs.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<b>Courtesy of <a href=\"mailto:jebkratchet@frontiernet.net\"><em><span style=\"color: #885e3e;\">Jeb Reed</span></em></a> , Warfordsburg, PA.</b>\";}i:49;a:4:{s:3:\"row\";i:211;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:20119:\"&nbsp;\r\n\r\nConsider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. <img class=\"wp-image-216 alignright\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"a bowl of yellow morels\" width=\"300\" height=\"225\" />\r\n\r\nFrom good old fashion \"eggs and crackers\" to \"wine and pasta\" you\'ll find there is mething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong></a> of the cookbook.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrÃ©e</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margrine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em>\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b>Courtesy of <a href=\"mailto:James.Long@dciinc.org\"><em><span style=\"color: #885e3e;\">Jim from Imperial</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b>Courtesy of <a href=\"mailto:bobfoerster42@yahoo.com\"><em><span style=\"color: #885e3e;\">Bob F. in Indiana</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b>Courtesy of <a href=\"mailto:SeeHairDr@aol.com\"><em><span style=\"color: #885e3e;\">Jim Baymiller</span></em></a> , Memphis TN. </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautÃ¨ scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<b>Courtesy of <a href=\"mailto:Susan3335@aol.com\"><em><span style=\"color: #885e3e;\">Mark &amp; Susan</span></em></a> ...somewhere in Illinois</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!\r\n<img src=\"http://thegreatmorel.com/images/basket.jpg\" alt=\"Mushroom image\" width=\"270\" height=\"317\" align=\"right\" />\r\n\r\nI usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n<b>Courtesy of <a href=\"mailto:mjtthall@ffni.com\"><em><span style=\"color: #885e3e;\">Michael Hall</span></em></a> - Goodland, Indiana</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n<b>Courtesy of <a href=\"mailto:shawncrandall@hotmail.com\"><em><span style=\"color: #885e3e;\">Doughboy</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<b>Courtesy of <a href=\"mailto:patiokfine@yahoo.com\"><em><span style=\"color: #885e3e;\">PTO</span></em></a> </b> - (Added March 2010)\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<b>Courtesy of Becky Wolfe, in Ohio</b>\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n<b>Courtesy of <a href=\"mailto:Route66REDACE@aol.com\"><em><span style=\"color: #885e3e;\">Chuck Partak</span></em></a> - Coal City, IL</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<b>Courtesy of <a href=\"mailto:liltimmy420419@yahoo.com\"><em><span style=\"color: #885e3e;\">Timmy</span></em></a> - Grahm, Washington</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b>Courtesy of <a href=\"mailto:lauriel52@hotmail.com\"><em><span style=\"color: #885e3e;\">Laurie L</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n<b>Courtesy of <a href=\"mailto:sugarplum@cros.net\"><em><span style=\"color: #885e3e;\">Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b>Courtesy of <a href=\"mailto:cgill4@columbus.rr.com\"><em><span style=\"color: #885e3e;\">Steve and Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favs.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<b>Courtesy of <a href=\"mailto:jebkratchet@frontiernet.net\"><em><span style=\"color: #885e3e;\">Jeb Reed</span></em></a> , Warfordsburg, PA.</b>\";s:2:\"to\";s:20111:\"&nbsp;\r\n\r\nConsider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. <img class=\"wp-image-216 alignright\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"a bowl of yellow morels\" width=\"300\" height=\"225\" />\r\n\r\nFrom good old fashion \"eggs and crackers\" to \"wine and pasta\" you\'ll find there is mething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong></a> of the cookbook.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrÃ©e</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margrine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em>\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b>Courtesy of <a href=\"mailto:James.Long@dciinc.org\"><em><span style=\"color: #885e3e;\">Jim from Imperial</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b>Courtesy of <a href=\"mailto:bobfoerster42@yahoo.com\"><em><span style=\"color: #885e3e;\">Bob F. in Indiana</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b>Courtesy of <a href=\"mailto:SeeHairDr@aol.com\"><em><span style=\"color: #885e3e;\">Jim Baymiller</span></em></a> , Memphis TN. </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautÃ¨ scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<b>Courtesy of <a href=\"mailto:Susan3335@aol.com\"><em><span style=\"color: #885e3e;\">Mark &amp; Susan</span></em></a> ...somewhere in Illinois</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!\r\n<img src=\"http://thegreatmorel.com/images/basket.jpg\" alt=\"Mushroom image\" width=\"270\" height=\"317\" align=\"right\" />\r\n\r\nI usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n<b>Courtesy of <a href=\"mailto:mjtthall@ffni.com\"><em><span style=\"color: #885e3e;\">Michael Hall</span></em></a> - Goodland, Indiana</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n<b>Courtesy of <a href=\"mailto:shawncrandall@hotmail.com\"><em><span style=\"color: #885e3e;\">Doughboy</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<b>Courtesy of <a href=\"mailto:patiokfine@yahoo.com\"><em><span style=\"color: #885e3e;\">PTO</span></em></a> </b> - (Added March 2010)\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<b>Courtesy of Becky Wolfe, in Ohio</b>\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n<b>Courtesy of <a href=\"mailto:Route66REDACE@aol.com\"><em><span style=\"color: #885e3e;\">Chuck Partak</span></em></a> - Coal City, IL</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<b>Courtesy of <a href=\"mailto:liltimmy420419@yahoo.com\"><em><span style=\"color: #885e3e;\">Timmy</span></em></a> - Grahm, Washington</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b>Courtesy of <a href=\"mailto:lauriel52@hotmail.com\"><em><span style=\"color: #885e3e;\">Laurie L</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n<b>Courtesy of <a href=\"mailto:sugarplum@cros.net\"><em><span style=\"color: #885e3e;\">Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b>Courtesy of <a href=\"mailto:cgill4@columbus.rr.com\"><em><span style=\"color: #885e3e;\">Steve and Carla G</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favs.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<b>Courtesy of <a href=\"mailto:jebkratchet@frontiernet.net\"><em><span style=\"color: #885e3e;\">Jeb Reed</span></em></a> , Warfordsburg, PA.</b>\";}i:50;a:4:{s:3:\"row\";i:212;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2388:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the growing cycle and how bountiful the crop. There have been many studies as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">FAQ page</span></em></strong></a>.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\"><strong><em><span style=\"color: #885e3e;\">Edible and Poisonous Mushroom Page</span></em></strong></a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!Â  <a href=\"http://dev.thegreatmorel.com/dir/faq/\"><strong><em><span style=\"color: #885e3e;\">Click here</span></em></strong></a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on <strong><em><span style=\"color: #885e3e;\">the false morel</span></em></strong>.\";s:2:\"to\";s:2380:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the growing cycle and how bountiful the crop. There have been many studies as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">FAQ page</span></em></strong></a>.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\"><strong><em><span style=\"color: #885e3e;\">Edible and Poisonous Mushroom Page</span></em></strong></a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!Â  <a href=\"http://thegreatmorel.com/faq/\"><strong><em><span style=\"color: #885e3e;\">Click here</span></em></strong></a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on <strong><em><span style=\"color: #885e3e;\">the false morel</span></em></strong>.\";}i:51;a:4:{s:3:\"row\";i:213;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:4581:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, <a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\"><img class=\"alignright wp-image-231\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/beefst-300x225.jpg\" alt=\"False Morel\" width=\"233\" height=\"175\" /></a>and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times most misidentified species of the morel family, therefore,Â this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<hr />\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\n[caption id=\"attachment_257\" align=\"alignleft\" width=\"225\"]<img class=\"wp-image-257 size-medium\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/verpabohemicas-225x300.jpg\" alt=\"verpabohemicas\" width=\"225\" height=\"300\" /> Verpa Bohemica False Morel[/caption]\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else - especially to children and pregnant women.\r\n\r\nWith that being said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. Pay close attention to the physical characteristics which are discussed in more detail with images on the <b><a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"> False Morel </a></b>page and <b><a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\">additional images of the false morel</a></b>.\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Morel information\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/false-morels/\">The False Morel</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\">Additional False Morel Images</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">The Edible Good Morels - Varieties</a></strong></li>\r\n 	<li><strong><a href=\"âhttp://dev.thegreatmorel.com/dir/faq/\">Frequently Asked Questions</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/welcome/disclaimer/\">Disclaimer and Warning</a></strong></li>\r\n</ul>\r\n</div>\";s:2:\"to\";s:4501:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, <a href=\"http://thegreatmorel.com/false-morel-additional-photos/\"><img class=\"alignright wp-image-231\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/beefst-300x225.jpg\" alt=\"False Morel\" width=\"233\" height=\"175\" /></a>and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times most misidentified species of the morel family, therefore,Â this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<hr />\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\n[caption id=\"attachment_257\" align=\"alignleft\" width=\"225\"]<img class=\"wp-image-257 size-medium\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/verpabohemicas-225x300.jpg\" alt=\"verpabohemicas\" width=\"225\" height=\"300\" /> Verpa Bohemica False Morel[/caption]\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else - especially to children and pregnant women.\r\n\r\nWith that being said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. Pay close attention to the physical characteristics which are discussed in more detail with images on the <b><a href=\"http://thegreatmorel.com/false-morels/\"> False Morel </a></b>page and <b><a href=\"http://thegreatmorel.com/false-morel-additional-photos/\">additional images of the false morel</a></b>.\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Morel information\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/false-morels/\">The False Morel</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/false-morel-additional-photos/\">Additional False Morel Images</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">The Edible Good Morels - Varieties</a></strong></li>\r\n 	<li><strong><a href=\"âhttp://thegreatmorel.com/faq/\">Frequently Asked Questions</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/welcome/disclaimer/\">Disclaimer and Warning</a></strong></li>\r\n</ul>\r\n</div>\";}i:52;a:4:{s:3:\"row\";i:214;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:4568:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, <a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\"><img class=\"alignright wp-image-231\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/beefst-300x225.jpg\" alt=\"False Morel\" width=\"233\" height=\"175\" /></a>and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times most misidentified species of the morel family, therefore,Â this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<hr />\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\n[caption id=\"attachment_257\" align=\"alignleft\" width=\"225\"]<img class=\"wp-image-257 size-medium\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/verpabohemicas-225x300.jpg\" alt=\"verpabohemicas\" width=\"225\" height=\"300\" /> Verpa Bohemica False Morel[/caption]\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else - especially to children and pregnant women.\r\n\r\nWith that being said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those.  Pay close attention to the physical characteristics which are discussed in more detail with images on the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"> False Morel </a>page and <a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\">additional images of the false morel</a>.\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Morel information\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/false-morels/\">The False Morel</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\">Additional False Morel Images</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">The Edible Good Morels - Varieties</a></strong></li>\r\n 	<li><strong><a href=\"âhttp://dev.thegreatmorel.com/dir/faq/\">Frequently Asked Questions</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/welcome/disclaimer/\">Disclaimer and Warning</a></strong></li>\r\n</ul>\r\n</div>\";s:2:\"to\";s:4488:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, <a href=\"http://thegreatmorel.com/false-morel-additional-photos/\"><img class=\"alignright wp-image-231\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/beefst-300x225.jpg\" alt=\"False Morel\" width=\"233\" height=\"175\" /></a>and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times most misidentified species of the morel family, therefore,Â this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<hr />\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\n[caption id=\"attachment_257\" align=\"alignleft\" width=\"225\"]<img class=\"wp-image-257 size-medium\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/verpabohemicas-225x300.jpg\" alt=\"verpabohemicas\" width=\"225\" height=\"300\" /> Verpa Bohemica False Morel[/caption]\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else - especially to children and pregnant women.\r\n\r\nWith that being said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those.  Pay close attention to the physical characteristics which are discussed in more detail with images on the <a href=\"http://thegreatmorel.com/false-morels/\"> False Morel </a>page and <a href=\"http://thegreatmorel.com/false-morel-additional-photos/\">additional images of the false morel</a>.\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Morel information\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/false-morels/\">The False Morel</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/false-morel-additional-photos/\">Additional False Morel Images</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">The Edible Good Morels - Varieties</a></strong></li>\r\n 	<li><strong><a href=\"âhttp://thegreatmorel.com/faq/\">Frequently Asked Questions</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/welcome/disclaimer/\">Disclaimer and Warning</a></strong></li>\r\n</ul>\r\n</div>\";}i:53;a:4:{s:3:\"row\";i:218;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:267:\"A close-up of a verpa bohemicas false morel\r\n Note from The Great Morel: the false morel is extremely toxic and should not be ingested! <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\">Check out The Great Morelâs False Morel page </a>for more information\";s:2:\"to\";s:259:\"A close-up of a verpa bohemicas false morel\r\n Note from The Great Morel: the false morel is extremely toxic and should not be ingested! <a href=\"http://thegreatmorel.com/false-morels/\">Check out The Great Morelâs False Morel page </a>for more information\";}i:54;a:4:{s:3:\"row\";i:219;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3357:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other <!--more-->research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"325\" height=\"2\" /></center>&nbsp;\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as mahttp://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=227&amp;type=image&amp;TB_iframe=1ny others do) that even if you have no reaction yourself, not to offer the false morel to anyone else, especially to children and pregnant women.\r\n\r\nWith that said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which are about to be discussed, as it will help you determine whether you have indeed found the false morel.\";s:2:\"to\";s:3349:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other <!--more-->research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"325\" height=\"2\" /></center>&nbsp;\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as mahttp://thegreatmorel.com/wp-admin/media-upload.php?post_id=227&amp;type=image&amp;TB_iframe=1ny others do) that even if you have no reaction yourself, not to offer the false morel to anyone else, especially to children and pregnant women.\r\n\r\nWith that said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which are about to be discussed, as it will help you determine whether you have indeed found the false morel.\";}i:55;a:4:{s:3:\"row\";i:220;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:10815:\"<a name=\"topofpage\"></a>\r\nWhile The Great Morel website is intended to be an enjoyable experience and not to be used as a mushroom identification page - this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to help have a better understanding of this ugly mushroom. The information below should be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers which delve deeper into the biological composition of this fungi.\r\n\r\n<center></center>&nbsp;\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else, especially to children and pregnant women.\r\n\r\nWith that said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is only showing a couple varieties. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which will be discussed. Some of these characteristics are important in helping you determine whether you have indeed found the false morel.\r\n\r\n<a href=\"http://dev.thegreatmorel.com/dir/false-morels/falsemorel2/\"><img class=\"wp-image-963 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/falsemorel2-225x300.jpg\" alt=\"False Morel\" width=\"321\" height=\"428\" /></a>\r\n\r\n&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\nLetâs start out with some basic characteristics which should tip you off right away. Notably is just how ugly they can appear, as can be seen in the picture above. The texture or makeup of the cap or head can typically have brain-like features, with folds in the caps, which some might describe as wrinkles, and are often brittle to the touch. The color will appear reddish or a brownish red, and will darken to almost a blackish red as the false morel ages. You can see some of this darkening beginning to take place on the image below. Sizes can vary from 2 inches to 10 inches.\r\n\r\n&nbsp;\r\n\r\n<a href=\"http://dev.thegreatmorel.com/dir/false-morels/falsemorel/\" target=\"_blank\"><img class=\"aligncenter wp-image-965\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/falsemorel-1024x668.jpg\" alt=\"False Morel\" width=\"551\" height=\"359\" /></a>\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\nOne of the easiest ways of determining the false morel is by slicing it long ways. See the image below of a crosscut sectioning and note the meaty texture of the stem. False morels are not hollow, which is the most definite tip that you have stumbled up one of these ugly bad boys. The false morel shown in this image is also quite heavy as it is almost solid in the stem and meaty, and often referred to as \"cottony\". Some expert mycologists go into greater detail in defining the relationship of the cap and the stem. You check out the links below for more photos and detail descriptions of the physical relationship between the cap or head and stem.\r\n\r\n&nbsp;\r\n\r\n<a href=\"http://dev.thegreatmorel.com/dir/false-morels/falsemorel_sliced/\"><img class=\"aligncenter wp-image-968\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/falsemorel_sliced.jpg\" alt=\"falsemorel_sliced\" width=\"606\" height=\"369\" /></a>\r\n\r\n<center></center><center></center><center></center>&nbsp;\r\n\r\nNow if you look at the two images below show what an edible morel looks like when it is sliced. The first is of a small yellow (cream) morel and the second image is what is referred to as a grey morel. Take a moment and compare it to the image above, youâll see the notable difference in both the stem and how the cap is attached to the stem. The yellow and grey morel\'s stem is hollow. You can view images of all the edible morels on the <a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\"><em><span style=\"color: #885e3e;\">Varieties Picture page by clicking here</span></em> </a>as it shows the images of the edible variety.\r\n\r\n<center>\r\n<a href=\"http://dev.thegreatmorel.com/dir/cross-section-images/\"><img class=\"alignnone wp-image-401\" title=\"Cross section of a yellow (cream) morel\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/splitmorels-1024x808.jpg\" alt=\"splitmorels\" width=\"730\" height=\"576\" />\r\n</a><a href=\"http://dev.thegreatmorel.com/dir/cross-section-images/\">&lt;<img class=\"alignnone wp-image-405 size-full\" title=\"Coss section of a grey morel\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/nature3.jpg\" alt=\"nature3\" width=\"296\" height=\"342\" />Â </a></center>&nbsp;\r\n\r\nThe Great Morel understands the importance of identifying your morels, and takes identification very seriously, therefore, it is suggested that you also visit the links below to a few of the great sites and white papers, as well as other images of the various varieties of the false morels. These are very informative sites and The Great Morel always suggests caution even after reviewing these sites.\r\n<ul>\r\n 	<li><a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\"><em><span style=\"color: #885e3e;\">More False Morel Images</span></em></a> from The Great Morel. If you haven\'t already visited this page, then it is a great source for more images to help you indentify this ugly fungi.</li>\r\n 	<li><a href=\"http://botit.botany.wisc.edu/toms_fungi/may2002.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Tom Volk\'s Fungus</span></em></a> - Tom\'s has put together this great page focusing on the False Morel. Great images and even better data.</li>\r\n 	<li><a href=\"http://mushroomexpert.com/fmp/index.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\"> Mushroom-Expert.Com</span></em></a> - a newly established project dubbed the \"The False Morel Project: Studies in Gyromitra, Disciotis, Verpa, and Helvella.\" If one is looking for one of the best mushroom identification sites on the net this is it!</li>\r\n 	<li><a href=\"http://acube.org/volume_27/v27-4p3-11.pdf\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Spring Morels and False Morels of Midcontinental U.S.</span></em></a> - a fantastic white paper by Donald M. Huffman and Lois H. Tiffany on identifying morels.</li>\r\n 	<li><a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\"><em><span style=\"color: #885e3e;\"> The Missouri Department of Conservation (Online) Edible and Poisonous MUSHROOM Page</span></em></a> - a great source of information on identification of the good, the bad and the ugly.</li>\r\n 	<li><a href=\"http://www.mykoweb.com/CAF/species/Gyromitra_esculenta.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\">MykoWeb - Gyromitra esculenta</span></em></a> - MykoWeb, pages devoted to the science of mycology (the study of the fungi) and the hobby of mushrooming (the pursuit of mushrooms) has some great images and data on the false morel.</li>\r\n 	<li><a href=\"http://www.dlc.fi/~marianna/gourmet/morel.htm#instrc/\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Nordic Recipe Archive-site</span></em></a> contains recipes from traditional Finnish, Scandinavian and Russian family dishes to popular international dishes. It also contains a recipe for how to prepare the Finnish False Morel. Heed the notice on this page that \"these instructions only apply to the false morel fungi growing and sold in Finland and do not apply to any false morels growing elsewhere in the world\". (note from The Great Morel- do not attempt this without fully researching and understanding the dangers involved with the false morel!!)</li>\r\n</ul>\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Morel information\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identifying the False Morel</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\">Additional False Morel Images</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">The Edible Good Morels - Varieties</a></strong></li>\r\n 	<li><strong><a href=\"âhttp://dev.thegreatmorel.com/dir/faq/â\">Frequently Asked Questions</a></strong></li>\r\n 	<li><strong><a href=\"#topofpage\">Top of Page</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center><a href=\"http://dev.thegreatmorel.com/dir/\"><img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></a></center>&nbsp;\";s:2:\"to\";s:10671:\"<a name=\"topofpage\"></a>\r\nWhile The Great Morel website is intended to be an enjoyable experience and not to be used as a mushroom identification page - this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to help have a better understanding of this ugly mushroom. The information below should be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers which delve deeper into the biological composition of this fungi.\r\n\r\n<center></center>&nbsp;\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else, especially to children and pregnant women.\r\n\r\nWith that said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is only showing a couple varieties. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which will be discussed. Some of these characteristics are important in helping you determine whether you have indeed found the false morel.\r\n\r\n<a href=\"http://thegreatmorel.com/false-morels/falsemorel2/\"><img class=\"wp-image-963 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/falsemorel2-225x300.jpg\" alt=\"False Morel\" width=\"321\" height=\"428\" /></a>\r\n\r\n&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\nLetâs start out with some basic characteristics which should tip you off right away. Notably is just how ugly they can appear, as can be seen in the picture above. The texture or makeup of the cap or head can typically have brain-like features, with folds in the caps, which some might describe as wrinkles, and are often brittle to the touch. The color will appear reddish or a brownish red, and will darken to almost a blackish red as the false morel ages. You can see some of this darkening beginning to take place on the image below. Sizes can vary from 2 inches to 10 inches.\r\n\r\n&nbsp;\r\n\r\n<a href=\"http://thegreatmorel.com/false-morels/falsemorel/\" target=\"_blank\"><img class=\"aligncenter wp-image-965\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/falsemorel-1024x668.jpg\" alt=\"False Morel\" width=\"551\" height=\"359\" /></a>\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\nOne of the easiest ways of determining the false morel is by slicing it long ways. See the image below of a crosscut sectioning and note the meaty texture of the stem. False morels are not hollow, which is the most definite tip that you have stumbled up one of these ugly bad boys. The false morel shown in this image is also quite heavy as it is almost solid in the stem and meaty, and often referred to as \"cottony\". Some expert mycologists go into greater detail in defining the relationship of the cap and the stem. You check out the links below for more photos and detail descriptions of the physical relationship between the cap or head and stem.\r\n\r\n&nbsp;\r\n\r\n<a href=\"http://thegreatmorel.com/false-morels/falsemorel_sliced/\"><img class=\"aligncenter wp-image-968\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/falsemorel_sliced.jpg\" alt=\"falsemorel_sliced\" width=\"606\" height=\"369\" /></a>\r\n\r\n<center></center><center></center><center></center>&nbsp;\r\n\r\nNow if you look at the two images below show what an edible morel looks like when it is sliced. The first is of a small yellow (cream) morel and the second image is what is referred to as a grey morel. Take a moment and compare it to the image above, youâll see the notable difference in both the stem and how the cap is attached to the stem. The yellow and grey morel\'s stem is hollow. You can view images of all the edible morels on the <a href=\"http://thegreatmorel.com/morel-varieties/\"><em><span style=\"color: #885e3e;\">Varieties Picture page by clicking here</span></em> </a>as it shows the images of the edible variety.\r\n\r\n<center>\r\n<a href=\"http://thegreatmorel.com/cross-section-images/\"><img class=\"alignnone wp-image-401\" title=\"Cross section of a yellow (cream) morel\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/splitmorels-1024x808.jpg\" alt=\"splitmorels\" width=\"730\" height=\"576\" />\r\n</a><a href=\"http://thegreatmorel.com/cross-section-images/\">&lt;<img class=\"alignnone wp-image-405 size-full\" title=\"Coss section of a grey morel\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/nature3.jpg\" alt=\"nature3\" width=\"296\" height=\"342\" />Â </a></center>&nbsp;\r\n\r\nThe Great Morel understands the importance of identifying your morels, and takes identification very seriously, therefore, it is suggested that you also visit the links below to a few of the great sites and white papers, as well as other images of the various varieties of the false morels. These are very informative sites and The Great Morel always suggests caution even after reviewing these sites.\r\n<ul>\r\n 	<li><a href=\"http://thegreatmorel.com/false-morel-additional-photos/\"><em><span style=\"color: #885e3e;\">More False Morel Images</span></em></a> from The Great Morel. If you haven\'t already visited this page, then it is a great source for more images to help you indentify this ugly fungi.</li>\r\n 	<li><a href=\"http://botit.botany.wisc.edu/toms_fungi/may2002.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Tom Volk\'s Fungus</span></em></a> - Tom\'s has put together this great page focusing on the False Morel. Great images and even better data.</li>\r\n 	<li><a href=\"http://mushroomexpert.com/fmp/index.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\"> Mushroom-Expert.Com</span></em></a> - a newly established project dubbed the \"The False Morel Project: Studies in Gyromitra, Disciotis, Verpa, and Helvella.\" If one is looking for one of the best mushroom identification sites on the net this is it!</li>\r\n 	<li><a href=\"http://acube.org/volume_27/v27-4p3-11.pdf\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Spring Morels and False Morels of Midcontinental U.S.</span></em></a> - a fantastic white paper by Donald M. Huffman and Lois H. Tiffany on identifying morels.</li>\r\n 	<li><a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\"><em><span style=\"color: #885e3e;\"> The Missouri Department of Conservation (Online) Edible and Poisonous MUSHROOM Page</span></em></a> - a great source of information on identification of the good, the bad and the ugly.</li>\r\n 	<li><a href=\"http://www.mykoweb.com/CAF/species/Gyromitra_esculenta.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\">MykoWeb - Gyromitra esculenta</span></em></a> - MykoWeb, pages devoted to the science of mycology (the study of the fungi) and the hobby of mushrooming (the pursuit of mushrooms) has some great images and data on the false morel.</li>\r\n 	<li><a href=\"http://www.dlc.fi/~marianna/gourmet/morel.htm#instrc/\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Nordic Recipe Archive-site</span></em></a> contains recipes from traditional Finnish, Scandinavian and Russian family dishes to popular international dishes. It also contains a recipe for how to prepare the Finnish False Morel. Heed the notice on this page that \"these instructions only apply to the false morel fungi growing and sold in Finland and do not apply to any false morels growing elsewhere in the world\". (note from The Great Morel- do not attempt this without fully researching and understanding the dangers involved with the false morel!!)</li>\r\n</ul>\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Morel information\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identifying the False Morel</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/false-morel-additional-photos/\">Additional False Morel Images</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">The Edible Good Morels - Varieties</a></strong></li>\r\n 	<li><strong><a href=\"âhttp://thegreatmorel.com/faq/â\">Frequently Asked Questions</a></strong></li>\r\n 	<li><strong><a href=\"#topofpage\">Top of Page</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center><a href=\"http://thegreatmorel.com/\"><img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></a></center>&nbsp;\";}i:56;a:4:{s:3:\"row\";i:221;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:8871:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<center></center>&nbsp;\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else, especially to children and pregnant women.\r\n\r\nWith that said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which are about to be discussed, as it will help you determine whether you have indeed found the false morel.\r\n\r\n&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false2.html\"><img src=\"http://thegreatmorel.com/images/falsemorel2s.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" /></a></center>Letâs start out with some basic characteristics which should tip you off right away. Notably is just how ugly they can appear, as can be seen in the picture above. The texture or makeup of the cap or head can typically have brain-like features, with folds in the caps, which some might describe as wrinkles, and are often brittle to the touch. The color will appear reddish or a brownish red, and will darken to almost a blackish red as the false morel ages. You can see some of this darkening beginning to take place on the image below. Sizes can vary from 2 inches to 10 inches.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false1.html\"><img src=\"http://thegreatmorel.com/images/falsemorels.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" /></a></center>&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\nOne of the easiest ways of determining the false morel is by slicing it long ways. See the image below of a crosscut sectioning and note the meaty texture of the stem. False morels are not hollow, which is the most definite tip that you have stumbled up one of these ugly bad boys. The false morel shown in this image is also quite heavy as it is almost solid in the stem and meaty, and often referred to as \"cottony\". Some expert mycologists go into greater detail in defining the relationship of the cap and the stem. You check out the links below for more photos and detail descriptions of the physical relationship between the cap or head and stem.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false3.html\"><img src=\"http://thegreatmorel.com/images/falsemorel_sliceds.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" /></a></center>Now if you look at the two images below show what an edible morel looks like when it is sliced. The first is of a small yellow morel and the second image is of what is referred to as a grey morel. Take a moment and compare it to the image above, youâll see the notable difference in both the stem and how the cap is attached to the stem. The yellow and grey morel\'s stem is hollow. You can view images of all the edible morels on the <a href=\"http://thegreatmorel.com/pics.html\"><em><span style=\"color: #885e3e;\">Picture</span></em></a> page as all of the images on those pages are of the edible variety.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false4.html\"><img src=\"http://thegreatmorel.com/images/splitmorelss.jpg\" alt=\"Split yellow\" /></a></center>&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/nature3.jpg\" alt=\"split gray\" /></center>&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel understands the importance of identifying your morels, and takes identification very seriously, therefore, it is suggested that you also visit the links below to a few of the great sites and white papers, as well as other images of the various varieties of the false morels. These are very informative sites and The Great Morel always suggests caution even after reviewing these sites.\r\n<ul>\r\n 	<li><a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\"><em><span style=\"color: #885e3e;\">More False Morel Images</span></em></a> from The Great Morel. If you haven\'t already visited this page, then it is a great source for more images to help you indentify this ugly fungi.</li>\r\n 	<li><a href=\"http://botit.botany.wisc.edu/toms_fungi/may2002.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Tom Volk\'s Fungus</span></em></a> - Tom\'s has put together this great page focusing on the False Morel. Great images and even better data.</li>\r\n 	<li><a href=\"http://mushroomexpert.com/fmp/index.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\"> Mushroom-Expert.Com</span></em></a> - a newly established project dubbed the \"The False Morel Project: Studies in Gyromitra, Disciotis, Verpa, and Helvella.\" If one is looking for one of the best mushroom identification sites on the net this is it!</li>\r\n 	<li><a href=\"http://acube.org/volume_27/v27-4p3-11.pdf\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Spring Morels and False Morels of Midcontinental U.S.</span></em></a> - a fantastic white paper by Donald M. Huffman and Lois H. Tiffany on identifying morels.</li>\r\n 	<li><a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\"><em><span style=\"color: #885e3e;\"> The Missouri Department of Conservation (Online) Edible and Poisonous MUSHROOM Page</span></em></a> - a great source of information on identification of the good, the bad and the ugly.</li>\r\n 	<li><a href=\"http://www.mykoweb.com/CAF/species/Gyromitra_esculenta.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\">MykoWeb - Gyromitra esculenta</span></em></a> - MykoWeb, pages devoted to the science of mycology (the study of the fungi) and the hobby of mushrooming (the pursuit of mushrooms) has some great images and data on the false morel.</li>\r\n 	<li><a href=\"http://www.dlc.fi/~marianna/gourmet/morel.htm#instrc/\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Nordic Recipe Archive-site</span></em></a> contains recipes from traditional Finnish, Scandinavian and Russian family dishes to popular international dishes. It also contains a recipe for how to prepare the Finnish False Morel. Heed the notice on this page that \"these instructions only apply to the false morel fungi growing and sold in Finland and do not apply to any false morels growing elsewhere in the world\". (note from The Great Morel- do not attempt this without fully researching and understanding the dangers involved with the false morel!!)</li>\r\n</ul>\";s:2:\"to\";s:8863:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<center></center>&nbsp;\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else, especially to children and pregnant women.\r\n\r\nWith that said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which are about to be discussed, as it will help you determine whether you have indeed found the false morel.\r\n\r\n&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false2.html\"><img src=\"http://thegreatmorel.com/images/falsemorel2s.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" /></a></center>Letâs start out with some basic characteristics which should tip you off right away. Notably is just how ugly they can appear, as can be seen in the picture above. The texture or makeup of the cap or head can typically have brain-like features, with folds in the caps, which some might describe as wrinkles, and are often brittle to the touch. The color will appear reddish or a brownish red, and will darken to almost a blackish red as the false morel ages. You can see some of this darkening beginning to take place on the image below. Sizes can vary from 2 inches to 10 inches.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false1.html\"><img src=\"http://thegreatmorel.com/images/falsemorels.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" /></a></center>&nbsp;\r\n\r\n<center></center>&nbsp;\r\n\r\nOne of the easiest ways of determining the false morel is by slicing it long ways. See the image below of a crosscut sectioning and note the meaty texture of the stem. False morels are not hollow, which is the most definite tip that you have stumbled up one of these ugly bad boys. The false morel shown in this image is also quite heavy as it is almost solid in the stem and meaty, and often referred to as \"cottony\". Some expert mycologists go into greater detail in defining the relationship of the cap and the stem. You check out the links below for more photos and detail descriptions of the physical relationship between the cap or head and stem.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false3.html\"><img src=\"http://thegreatmorel.com/images/falsemorel_sliceds.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" /></a></center>Now if you look at the two images below show what an edible morel looks like when it is sliced. The first is of a small yellow morel and the second image is of what is referred to as a grey morel. Take a moment and compare it to the image above, youâll see the notable difference in both the stem and how the cap is attached to the stem. The yellow and grey morel\'s stem is hollow. You can view images of all the edible morels on the <a href=\"http://thegreatmorel.com/pics.html\"><em><span style=\"color: #885e3e;\">Picture</span></em></a> page as all of the images on those pages are of the edible variety.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false4.html\"><img src=\"http://thegreatmorel.com/images/splitmorelss.jpg\" alt=\"Split yellow\" /></a></center>&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/nature3.jpg\" alt=\"split gray\" /></center>&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel understands the importance of identifying your morels, and takes identification very seriously, therefore, it is suggested that you also visit the links below to a few of the great sites and white papers, as well as other images of the various varieties of the false morels. These are very informative sites and The Great Morel always suggests caution even after reviewing these sites.\r\n<ul>\r\n 	<li><a href=\"http://thegreatmorel.com/false-morel-additional-photos/\"><em><span style=\"color: #885e3e;\">More False Morel Images</span></em></a> from The Great Morel. If you haven\'t already visited this page, then it is a great source for more images to help you indentify this ugly fungi.</li>\r\n 	<li><a href=\"http://botit.botany.wisc.edu/toms_fungi/may2002.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Tom Volk\'s Fungus</span></em></a> - Tom\'s has put together this great page focusing on the False Morel. Great images and even better data.</li>\r\n 	<li><a href=\"http://mushroomexpert.com/fmp/index.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\"> Mushroom-Expert.Com</span></em></a> - a newly established project dubbed the \"The False Morel Project: Studies in Gyromitra, Disciotis, Verpa, and Helvella.\" If one is looking for one of the best mushroom identification sites on the net this is it!</li>\r\n 	<li><a href=\"http://acube.org/volume_27/v27-4p3-11.pdf\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Spring Morels and False Morels of Midcontinental U.S.</span></em></a> - a fantastic white paper by Donald M. Huffman and Lois H. Tiffany on identifying morels.</li>\r\n 	<li><a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\"><em><span style=\"color: #885e3e;\"> The Missouri Department of Conservation (Online) Edible and Poisonous MUSHROOM Page</span></em></a> - a great source of information on identification of the good, the bad and the ugly.</li>\r\n 	<li><a href=\"http://www.mykoweb.com/CAF/species/Gyromitra_esculenta.html\" target=\"_blank\"><em><span style=\"color: #885e3e;\">MykoWeb - Gyromitra esculenta</span></em></a> - MykoWeb, pages devoted to the science of mycology (the study of the fungi) and the hobby of mushrooming (the pursuit of mushrooms) has some great images and data on the false morel.</li>\r\n 	<li><a href=\"http://www.dlc.fi/~marianna/gourmet/morel.htm#instrc/\" target=\"_blank\"><em><span style=\"color: #885e3e;\">Nordic Recipe Archive-site</span></em></a> contains recipes from traditional Finnish, Scandinavian and Russian family dishes to popular international dishes. It also contains a recipe for how to prepare the Finnish False Morel. Heed the notice on this page that \"these instructions only apply to the false morel fungi growing and sold in Finland and do not apply to any false morels growing elsewhere in the world\". (note from The Great Morel- do not attempt this without fully researching and understanding the dangers involved with the false morel!!)</li>\r\n</ul>\";}i:57;a:4:{s:3:\"row\";i:226;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:9808:\"This page contains additional images of the false morel.Â  Morel hunters should be able to identify these types of mushrooms and make sure they do not make it to the kitchen.\r\n\r\n&nbsp;\r\n\r\nCaution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n<img class=\"wp-image-795 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/false20watt-300x199.jpg\" alt=\"false20watt\" width=\"718\" height=\"476\" />\r\n\r\n<center>Note the brainy looking texture of the cap on this false morel above.\r\n- <em>courtesy of Jenn Watt, Reporter for Haliburton Echo &amp; Minden Times</em></center><center></center><center><img class=\"alignnone size-medium wp-image-375\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" /></center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n<a href=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/beefst-1.jpg\"><img class=\"aligncenter wp-image-797 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/beefst-1.jpg\" alt=\"False Morel\" width=\"640\" height=\"480\" /></a>\r\n\r\n<center>\r\nNote the reddish brown texture and this \"Beefsteak\" false morel (above).</center><center><em> - courtesy of Carl Dixon</em></center><center>\r\n<img class=\"alignnone size-medium wp-image-375\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" /></center><strong>\r\n</strong>\r\n\r\nCaution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/falseone3.jpg\" alt=\"False Morel\" hspace=\"5\" vspace=\"5\" />\r\nNote the darkening, almost blackish color on the cap on this false morel. - courtesy of Matin Serrer, Ontario Canada</center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <em><span style=\"color: #885e3e;\">Identifying the False Morel</span></em> page.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n<center>\r\nNote the redish brown color on the caps on these false morels. Slight color variation then the other photos on this page. - photo courtesy of Don O. in Mattoon, Illinois.</center>Click on the images below showing a <i>Gyromitra</i> variety of the false morel for upclose shot - photo taken and contributed by Dean Werner in Wisconsin.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false5.html\"><img src=\"http://thegreatmorel.com/images/gyromitra05182008s.jpg\" alt=\"Gyromitra False Morel\" /></a></center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n&nbsp;\r\n\r\nFor a closeup, click on the image below showing a <i>Black Elfin Saddle</i> variety of the false morel - photo taken and contributed by Jeff Duncan in California.Â  <a href=\"http://dev.thegreatmorel.com/dir/false-morels/false-morel-additional-photos/black_elfin_saddle/\"><img class=\"aligncenter wp-image-973\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/black_elfin_saddle-992x1024.jpg\" alt=\"Black Elfin Saddle False Morel\" width=\"540\" height=\"558\" /></a>\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false6.html\">Â </a></center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <em><span style=\"color: #885e3e;\">Identifying the False Morel</span></em> page.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\nFor a closeup, click on the image below showing a variety of the false morel - photo taken and contributed by Len Landers.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false7.html\"><img src=\"http://thegreatmorel.com/images/false-3s.jpg\" alt=\"False Morel\" /></a></center>CAUTION: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n&nbsp;\r\n\r\nFor a closeup, click on the image below showing the gyromitrin variety of the false morel - photo taken and contributed by Kimberly Palmisano.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false8.html\"><img src=\"http://thegreatmorel.com/images/false/verpafalsemorel2s.jpg\" alt=\"False Morel\" /></a></center>CAUTION: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n&nbsp;\r\n\r\nFor a closeup, click on the image below showing the Verpa variety of the false morel - photo taken and contributed by Jill Lane in Snohomish County, WA.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false11.html\"><img src=\"http://thegreatmorel.com/images/false/verpa2revs.jpg\" alt=\"False Morel\" /></a></center>CAUTION: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n&nbsp;\r\n\r\nFor a closeup, click on the image below showing the Bohemica Verpa variety of the false morel in nature - photo taken and contributed by Valerie Jasperson, in Oregon.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false12.html\"><img src=\"http://thegreatmorel.com/images/false/verpabohemicas.jpg\" alt=\"False Morel\" /></a></center>&nbsp;\r\n\r\nFor a closeup, click on the image below showing another disected Bohemica Verpa variety of the false morel in nature - photo taken and contributed by David Datema.\r\n\r\n&nbsp;\r\n\r\n<a href=\"http://dev.thegreatmorel.com/dir/false-morels/false-morel-additional-photos/verpajamesdatema/\"><img class=\"aligncenter wp-image-970\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/verpajamesdatema.jpg\" alt=\"verpa \" width=\"559\" height=\"469\" /></a>\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false13.html\">Â </a></center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Morel information\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/2016/11/14/identifying-the-false-morel/\">Identifying the False Morel</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\">Additional False Morel Images</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">The Edible Good Morels - Varieties</a></strong></li>\r\n 	<li><strong><a href=\"âhttp://dev.thegreatmorel.com/dir/faq/â\">Frequently Asked Questions</a></strong></li>\r\n 	<li><strong><a href=\"#topofpage\">Top of Page</a></strong></li>\r\n</ul>\r\n</div>\r\n<center><a href=\"âhttp://dev.thegreatmorel.com/dir/welcome/disclaimer/â\">Warning and Disclaimer</a></center>&nbsp;\";s:2:\"to\";s:9520:\"This page contains additional images of the false morel.Â  Morel hunters should be able to identify these types of mushrooms and make sure they do not make it to the kitchen.\r\n\r\n&nbsp;\r\n\r\nCaution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://thegreatmorel.com/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n<img class=\"wp-image-795 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/false20watt-300x199.jpg\" alt=\"false20watt\" width=\"718\" height=\"476\" />\r\n\r\n<center>Note the brainy looking texture of the cap on this false morel above.\r\n- <em>courtesy of Jenn Watt, Reporter for Haliburton Echo &amp; Minden Times</em></center><center></center><center><img class=\"alignnone size-medium wp-image-375\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" /></center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://thegreatmorel.com/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n<a href=\"http://thegreatmorel.com/wp-content/uploads/2016/11/beefst-1.jpg\"><img class=\"aligncenter wp-image-797 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/beefst-1.jpg\" alt=\"False Morel\" width=\"640\" height=\"480\" /></a>\r\n\r\n<center>\r\nNote the reddish brown texture and this \"Beefsteak\" false morel (above).</center><center><em> - courtesy of Carl Dixon</em></center><center>\r\n<img class=\"alignnone size-medium wp-image-375\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" /></center><strong>\r\n</strong>\r\n\r\nCaution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://thegreatmorel.com/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/falseone3.jpg\" alt=\"False Morel\" hspace=\"5\" vspace=\"5\" />\r\nNote the darkening, almost blackish color on the cap on this false morel. - courtesy of Matin Serrer, Ontario Canada</center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <em><span style=\"color: #885e3e;\">Identifying the False Morel</span></em> page.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n<center>\r\nNote the redish brown color on the caps on these false morels. Slight color variation then the other photos on this page. - photo courtesy of Don O. in Mattoon, Illinois.</center>Click on the images below showing a <i>Gyromitra</i> variety of the false morel for upclose shot - photo taken and contributed by Dean Werner in Wisconsin.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false5.html\"><img src=\"http://thegreatmorel.com/images/gyromitra05182008s.jpg\" alt=\"Gyromitra False Morel\" /></a></center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://thegreatmorel.com/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n&nbsp;\r\n\r\nFor a closeup, click on the image below showing a <i>Black Elfin Saddle</i> variety of the false morel - photo taken and contributed by Jeff Duncan in California.Â  <a href=\"http://thegreatmorel.com/false-morels/false-morel-additional-photos/black_elfin_saddle/\"><img class=\"aligncenter wp-image-973\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/black_elfin_saddle-992x1024.jpg\" alt=\"Black Elfin Saddle False Morel\" width=\"540\" height=\"558\" /></a>\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false6.html\">Â </a></center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <em><span style=\"color: #885e3e;\">Identifying the False Morel</span></em> page.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\nFor a closeup, click on the image below showing a variety of the false morel - photo taken and contributed by Len Landers.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false7.html\"><img src=\"http://thegreatmorel.com/images/false-3s.jpg\" alt=\"False Morel\" /></a></center>CAUTION: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://thegreatmorel.com/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n&nbsp;\r\n\r\nFor a closeup, click on the image below showing the gyromitrin variety of the false morel - photo taken and contributed by Kimberly Palmisano.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false8.html\"><img src=\"http://thegreatmorel.com/images/false/verpafalsemorel2s.jpg\" alt=\"False Morel\" /></a></center>CAUTION: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://thegreatmorel.com/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n&nbsp;\r\n\r\nFor a closeup, click on the image below showing the Verpa variety of the false morel - photo taken and contributed by Jill Lane in Snohomish County, WA.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false11.html\"><img src=\"http://thegreatmorel.com/images/false/verpa2revs.jpg\" alt=\"False Morel\" /></a></center>CAUTION: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://thegreatmorel.com/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n<img class=\"size-medium wp-image-375 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"300\" height=\"6\" />\r\n\r\n&nbsp;\r\n\r\nFor a closeup, click on the image below showing the Bohemica Verpa variety of the false morel in nature - photo taken and contributed by Valerie Jasperson, in Oregon.\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false12.html\"><img src=\"http://thegreatmorel.com/images/false/verpabohemicas.jpg\" alt=\"False Morel\" /></a></center>&nbsp;\r\n\r\nFor a closeup, click on the image below showing another disected Bohemica Verpa variety of the false morel in nature - photo taken and contributed by David Datema.\r\n\r\n&nbsp;\r\n\r\n<a href=\"http://thegreatmorel.com/false-morels/false-morel-additional-photos/verpajamesdatema/\"><img class=\"aligncenter wp-image-970\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/verpajamesdatema.jpg\" alt=\"verpa \" width=\"559\" height=\"469\" /></a>\r\n\r\n<center><a href=\"http://thegreatmorel.com/mush/false13.html\">Â </a></center>Caution: this page contains various images of the False Morel which are extremely toxic and should not be ingested! Please check out the <a href=\"http://thegreatmorel.com/false-morels/\"><em>False Morel</em></a> page and the <a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identify the False Morel </a>post.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Morel information\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/2016/11/14/identifying-the-false-morel/\">Identifying the False Morel</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/false-morel-additional-photos/\">Additional False Morel Images</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">The Edible Good Morels - Varieties</a></strong></li>\r\n 	<li><strong><a href=\"âhttp://thegreatmorel.com/faq/â\">Frequently Asked Questions</a></strong></li>\r\n 	<li><strong><a href=\"#topofpage\">Top of Page</a></strong></li>\r\n</ul>\r\n</div>\r\n<center><a href=\"âhttp://thegreatmorel.com/welcome/disclaimer/â\">Warning and Disclaimer</a></center>&nbsp;\";}i:58;a:4:{s:3:\"row\";i:230;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3370:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<hr />\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else - especially to children and pregnant women.\r\n\r\nWith that being said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which are about to be discussed, as it will help you determine whether you have indeed found the false morel.Â  Make sure you check out the<a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"> False Morel </a>page and <a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\">additional images of the false morel</a>.\";s:2:\"to\";s:3354:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<hr />\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as many others do) that even if you have no reaction yourself, not to offer the false morel to anyone else - especially to children and pregnant women.\r\n\r\nWith that being said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which are about to be discussed, as it will help you determine whether you have indeed found the false morel.Â  Make sure you check out the<a href=\"http://thegreatmorel.com/false-morels/\"> False Morel </a>page and <a href=\"http://thegreatmorel.com/false-morel-additional-photos/\">additional images of the false morel</a>.\";}i:59;a:4:{s:3:\"row\";i:231;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3465:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<hr />\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as ma http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=227&amp;type=image&amp;TB_iframe=1ny others do) that even if you have no reaction yourself, not to offer the false morel to anyone else, especially to children and pregnant women.\r\n\r\nWith that said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. As you look at the images below you can click on the thumbnails to view a larger image. Pay close attention to the physical characteristics which are about to be discussed, as it will help you determine whether you have indeed found the false morel.Â  Make sure you check out the<a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"> False Morel </a>page and <a href=\"http://dev.thegreatmorel.com/dir/false-morel-additional-photos/\">additional images of the false morel</a>.\";s:2:\"to\";s:3441:\"While The Great Morel website is intended to be somewhat of an enjoyable experience, and not to be used as a mushroom identification page, this page takes exception to that. The \"False Morel\" is the most confusing and often times misidentified species of the morel family and this page is intended to be taken with the utmost seriousness. This page is not an attempt to explore the false morel from a scientific perspective, but to give you a basic understanding, and assist you in uncovering its unique identity and characteristics. You can find links at the bottom of the page that will direct you to other research papers, which delve deeper into the biological composition of this fungi.\r\n\r\n<hr />\r\n\r\nThe \"False Morel\" has several species which carry scientific names such as <i>Gyromitra esculenta, Verpa, Hellvella, and Disciotis.</i> The <i>Verpa and gyromitrin</i> species are the most often mis-identified variety. The <i>gyroomitrin</i> is oten referred to as the \"red mushroom\", the \"beefsteak mushroom\" or the \"lorchel\". There are several true species of the false morel, and while some will say they can prepare and eat the false morel with no problem, others have a drastically opposite reaction to them. Hence, The Great Morel suggests that you do not attempt to digest this particular mushroom.\r\n\r\nResearch shows this species of the morel family is said to contain a toxic chemical called <i>Gyromitrin</i>, a toxic and possible carcinogenic chemical. There are white papers out on the internet that suggest this chemical can be removed from the morel by repeatedly boiling small cut up pieces in water. There are also shoomers who will tell you they have no ill side-effects from ingesting properly prepared false morels, yet evidence will point out that even ingesting small amounts of un-properly treated false morels can have serious side-effects. Even the preparation of the false morel in itself can be dangerous and may cause adverse reactions, thus avoid inhaling fumes and steam. Research also points out there are various species of false morels that grow around the world, and while some may not be as toxic as others, it is wise to understand this and to do your own research wisely.\r\n\r\nSome of the known side effects are severe cases of diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and YES even possible death. The Great Morel strongly suggests that you leave the false morel exactly where you found it. The Great Morel also suggests (as ma http://thegreatmorel.com/wp-admin/media-upload.php?post_id=227&amp;type=image&amp;TB_iframe=1ny others do) that even if you have no reaction yourself, not to offer the false morel to anyone else, especially to children and pregnant women.\r\n\r\nWith that said on the biological make-up of the false morel, let us take a look at and discuss some of the visual characteristics. Keep in mind as stated above, there are several species of false morel and this page is showing only one of those. As you look at the images below you can click on the thumbnails to view a larger image. 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INSERT INTO `wpvf_options` VALUES ('66689', '_transient_dash_88ae138922fe95674369b1cb3d215a2b', '<div class=\"rss-widget\"><ul><li><a class=\'rsswidget\' href=\'https://wordpress.org/news/2017/01/wordpress-4-7-2-security-release/\'>WordPress 4.7.2 Security Release</a> <span class=\"rss-date\">January 26, 2017</span><div class=\"rssSummary\">WordPress 4.7.2 is now available. This is a security release for all previous versions and we strongly encourage you to update your sites immediately. WordPress versions 4.7.1 and earlier are affected by three security issues: The user interface for assigning taxonomy terms in Press This is shown to users who do not have permissions to use it. [&hellip;]</div></li></ul></div><div class=\"rss-widget\"><ul><li><a class=\'rsswidget\' href=\'https://wptavern.com/web-annotations-are-now-a-w3c-standard-paving-the-way-for-decentralized-annotation-infrastructure\'>WPTavern: Web Annotations are Now a W3C Standard, Paving the Way for Decentralized Annotation Infrastructure</a></li><li><a class=\'rsswidget\' href=\'https://wptavern.com/wpcampus-2017-to-take-place-july-14-15-in-buffalo-ny\'>WPTavern: WPCampus 2017 to Take Place July 14-15 in Buffalo, NY</a></li><li><a class=\'rsswidget\' href=\'https://ma.tt/2017/03/henry-crown-fellowship/\'>Matt: Henry Crown Fellowship</a></li></ul></div><div class=\"rss-widget\"><ul><li class=\"dashboard-news-plugin\"><span>Popular Plugin:</span> SiteOrigin Widgets Bundle&nbsp;<a href=\"plugin-install.php?tab=plugin-information&amp;plugin=so-widgets-bundle&amp;_wpnonce=7c7a7fb72f&amp;TB_iframe=true&amp;width=600&amp;height=800\" class=\"thickbox open-plugin-details-modal\" aria-label=\"Install SiteOrigin Widgets Bundle\">(Install)</a></li></ul></div>', 'no');
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