How to properly clean, cook and fry morel mushrooms? Morel mushroom dishes: recipes

In this article we will tell mushroom pickers and simply lovers of mushroom dishes about preparing dishes with morels.

Morels are delicious mushrooms. In some countries, people breed them on purpose. Morels are very tasty, they do not have the softness that is inherent in other mushrooms. Morels are considered elastic, dense representatives, and after frying they acquire a crispy consistency. Thanks to our material, you can learn exactly how to properly clean morels, and then prepare an incredibly tasty dish from them.

How to properly clean morel mushrooms?

You may encounter difficulties when you start preparing the mushrooms for cooking. It is very difficult to wash the caps of these mushrooms from the ground, but you can handle this job.

It is better to soak in salt water

For example, let's take steppe morels.

To wash mushrooms faster, cut off dirty areas while collecting them. Do not carry excess soil into your own basket.
Take large dishes, for example, a huge basin. Put morels in it, pour a lot of cool water into the bowl.
Wait a while for the mushrooms to settle.
After a while, transfer the morels to another bowl and pour water again. Carry out this operation until there is no sand left at the bottom of the dish.
As a rule, salt water washes away dirt better. Therefore, the second time and all subsequent times, soak the mushrooms in salted water. Just add 2 tbsp to the water. coarse salt.

The benefits of morels

People have been eating morels for a long time. They are classified as such delicacies as red and black caviar and truffles.

Morels, like other forest mushrooms, increase immunity and help in the fight against rheumatism and joint diseases. In ancient times, they were used to effectively treat myopia, farsightedness and cataracts. Modern preparations based on these forest mushrooms strengthen the eye muscles and stop the clouding of the lens. There are cases when the pupil brightens.

Mushrooms help cleanse lymph and accelerate hematopoietic processes. They are often used for blood diseases. The only drawback is that it takes a long time to use mushrooms as a remedy, up to 6 months. Since they grow only in the spring, starting to appear in late April, dried morels are a good option. During the process of dehydration, they do not lose their beneficial properties.

Morel recipes

How to cook morel mushrooms correctly?

Before cooking mushrooms, boil them. Cut the morels into 2 parts, cover with cool water.
Boil the mushrooms for about 30 minutes. from the moment the water boils. Make sure that the resulting foam does not boil away, as it forms very abundantly during cooking.
When you have cooked the morels once, drain the water, but not all of it. Because sand and soil will remain at the bottom of the container.
Using a slotted spoon, carefully catch all the mushrooms, rinse the container in which you boiled them, refill the morels with water, and boil again.

After this procedure, the mushrooms are considered completely ready for subsequent cooking.

How to cook

When preparing dishes, much attention is paid to preparation:

The wavy, wrinkled cap collects all kinds of debris and dirt in its folds. When preparing it, it must be carefully cleaned and rinsed under running water for a long, long time, otherwise sand will be present in the finished dish, which is especially unpleasant.
The mushroom in its fresh state is very fragile, so it is necessary to collect, clean and sort it carefully.
Before cooking, boil the lines in a large amount of water, approximately 3 liters per 1 kg and boil for at least half an hour. Drain the water; nothing else can be cooked in it, let alone added to food. Rinse the mushrooms in clean water, remove any remaining dirt. If you doubt the quality, for greater guarantee, boil again in clean water for 30 minutes.

Experts advise pre-soaking the gifts of the forests in sauerkraut brine. The taste and smell of the products will become richer, and after two hours of exposure the mushrooms become harmless.

It is believed that it is better to cook mushrooms with sauce, otherwise they may taste rubbery. The product is used to prepare dressings, the delicacy is prepared in sour cream, fried, stuffed with meat, soups are prepared, and preparations are made for the winter.

How to properly fry morel mushrooms?

To make delicious morel mushrooms, stock up on:

Morels – 600 g
Lime – 2 pcs.

Fried morels
Cooking process:

Wash the morels, prepare them for cooking, and chop them.
Place mushrooms in a frying pan, season with pepper, salt, and sprinkle with lime juice. Fry the mushrooms for 15 minutes. over medium heat, do not cover the pan with a lid.
Fry the morels until nicely golden brown.

Morel mushrooms with lemon: recipe

For this recipe, stock up on:

Morel mushrooms – 500 g
Lemon – 2 pcs.
Greenery

Delicious with lemon
Preparation process:

Clean and rinse the mushrooms. Cut them into slices.
Pour cool water over the morels and leave for 15 minutes. Change the water. Do this 3 times.
Place the morels in a container. Boil them for 15 minutes, cool the mushrooms and chop them.
Season the mushrooms and sprinkle with lemon juice.
Roast the morels for 10 minutes.
Wash the greens, chop, sprinkle on mushrooms.

Cooking features, pre-boiling

Morels, like any other mushrooms, cannot be collected in environmentally unfavorable areas, including near industrial facilities and highways. They absorb toxins that are almost impossible to rid them of later. Because of this property, even edible mushrooms grown in places with poor ecology can become poisonous.
Morels can be heavily soiled with sand; insects and snails can hide in the folds of their caps and under them, and the latter are much more common. Therefore, before cooking, each mushroom must be carefully examined, removing all excess, and washed to ensure that it is free of sand. All these manipulations should be carried out carefully so as not to damage the fragile caps. The stems of morels are usually cut off, as they are very difficult to wash.

After washing, the morels are soaked in cool water for an hour, then the water is drained and replaced with new one. The manipulation is done until the water remains clear. Sometimes once is enough, sometimes you have to soak the morels three or even four times.
The washed morels are poured with cold water and brought to a boil. After cooking the mushrooms for several minutes, drain the water. Then the morels are poured with clean water, brought to a boil again and boiled, removing the foam that appears on the surface, for 20-30 minutes.
The water in which the morels were boiled must be poured out, as it is not suitable for further use. The mushrooms themselves, placed in a colander or sieve, are washed with running water and allowed to drain.

Stewed morel mushrooms with sour cream: recipe

Stock up:

Morels – 500 g
Sour cream – 1 tbsp.
Flour – 1 tbsp.
Spices

Cooking process:

Prepare the mushrooms, wash and dry.
Fry the morels for about 10 minutes until they form a tender crust.
Add flour to sour cream, 1/2 tbsp. water. Pour over mushrooms.
Simmer the mushrooms over low heat.

With sour cream
You can also use this original recipe, for which you need to stock up:

Morels – 1 kg
Onion – 2 pcs.
Sour cream – 4 tbsp.
Garlic – 4 teeth.
Spices

Cooking process:

Pour water over the mushrooms, wash thoroughly, and boil for 30 minutes.
Rinse the mushrooms again and dry.
Chop the onion and fry.
Add morels to the sautéed onions, pour in a little water and pepper.
Simmer the dish over low heat for about 30 minutes, covering the dish with a lid.
Dry the boiled morels, cut the onion into half rings, and fry.
Add mushrooms to the onions, pour a little water, sprinkle with hot pepper.
Simmer over low heat for about 30 minutes.
A couple of minutes before the end, add chopped garlic, pour in sour cream.

Morel mushroom sauce: recipe

This dish can easily be called a ceremonial treat. Very often similar dishes are served in restaurants in Italy.

For him stock up:

Morels – 400 g
Onion – 2 pcs.
Heavy cream – 2 tbsp.
White wine – 8 tbsp.
Tomato sauce – 6 tbsp.
Soy sauce – 6 tbsp.
Chopped paprika – 1/2 tsp.

Delicious pasta
Cooking process:

Prepare the mushrooms. Cut the onion into rings and fry.
Add chopped mushrooms to the onions. Fry it.
Pour wine into the composition. Continue cooking until 1/2 of the liquid has evaporated.
Pour in all the sauces and add the remaining ingredients. Salt the dish and then simmer for another couple of minutes.
Serve mushroom sauce with boiled pasta, garnished with Italian herbs or fresh herbs.

An equally delicious recipe and one for which you should stock up:

Morels – 225 g
Shallots – 1\2 pcs.
Veal broth – 225 ml
Balsamic vinegar
Dry red wine – 175 ml
Spices

Sauce
Preparation process:

Boil water (50 ml), add granulated sugar. Boil the mixture until caramel forms.
Add vinegar to the caramel and put on fire. Boil again, dissolve the caramel.
Fry the mushrooms prepared in advance in a saucepan for 5 minutes. Make sure that almost all the liquid is gone.
Fry the mushrooms again, adding chopped onions. Pour in the wine, evaporate 1/2 part. Gradually pour in the broth and simmer for a couple of minutes. Remove the dish from the heat, add the caramel mixture to it.
Salt the sauce, pepper, add mushrooms. Add vinegar, adjusting the taste.
Boil the mixture and pour it into a gravy boat.

Fkusnofacts

Tips for cooking morels

— Morels are conditionally edible mushrooms, so it is recommended to boil them twice before preparing dishes. The first time was in the water in which they were soaked. Morels must be salted first. The cooking time is 7 minutes from the moment of boiling. The resulting broth must be drained and each mushroom thoroughly rinsed under running water. Then put the clean mushrooms all together again in the pan, add cold water and put it back on the fire. Once the water boils, cook for about 20 minutes.

— The morel cap is considered the most delicious morsel; it is valued for its high taste and pleasant aroma. The legs, on the contrary, are quite tough, so they are usually removed before the second cooking.

— In order to remove stuck sand from morels as much as possible and get rid of snails and other unwanted inhabitants, it is recommended to first soak the mushrooms in a large saucepan with cold water for at least an hour. At the same time, they need to be placed in dishes with their legs up. This will not only better preserve the shape of the mushroom, but will also facilitate the process of removing insects.

— Before frying, morels must be soaked and boiled. This is due to the fact that these mushrooms contain helvelic acid, which is poisonous. When cooking mushrooms, this acid passes into water without being destroyed.

— Store boiled morels in the refrigerator for no more than 3 days.

How to grow morels

If you wish, you can harvest morels from your summer cottage. The main thing is that apple trees grow on it. For sowing you will need mature morels - ordinary or conical. Freshly picked mushrooms must first be washed in a saucepan with cold water. The water should not be poured out, since fungal spores have gotten into it.

There are two main ways

growing morels in the garden - German and French. In the first case, morels need to be scattered under the apple trees, watered with water from under the mushrooms, and then dusted with ash. For the winter, the crops need to be well covered with leaves (for example, of the same apple tree) or straw. In the spring, as soon as the snow melts from the area, the cover must be removed, leaving only a few leaves to prevent the soil from drying out.

The second method is similar to the first, the only difference is that you need to sow the mycelium in previously prepared beds under the trees. Before covering, they must be loosened and scattered on top of the apple pulp (pomace, waste from apples during the canning process). If you follow agricultural practices, you can see the first mushrooms within two weeks after the snow melts.

— Morels are collected

in April-May, these are spring mushrooms.
Morels are considered conditionally edible mushrooms. — Morels are good
for health, contain vitamin A (responsible for bone growth and skin health, vision support), niacin (oxygen saturation of cells and metabolism at the cellular level), as well as substances such as phosphorus (bone and teeth health, transmission genetic code) and calcium (tissue growth). It is recommended to use a decoction of morels for stomach disorders: 50 milliliters of a weak decoction 4 times a day before eating.

- Morels have long been used for vision problems - farsightedness, myopia and other eye diseases. Morel helps strengthen the eye muscle, reduces the risk of cataracts, and with long-term regular use (up to six months) brightens the lens of the eye.

— Morels are also valued for their excellent antiviral properties. Thanks to their active substances, mushrooms strengthen the human immune system, which is especially important during a flu epidemic. In addition, morels are useful to eat to remove toxins from the body, cleanse the blood and lymph. It is recommended for women during breastfeeding if there is a lack of milk. It has been noted that morel infusions stimulate the functioning of the mammary glands.

— The age of mushrooms can be determined by color. Young morels have a white or beige stem. A middle-aged mushroom has a slightly yellowish stem, while a very old one has a brown tint.

— Morels appear in the spring, in April-May, immediately after the snow melts in the forest. The caps of morels are wrinkled and look like walnut kernels. These mushrooms grow in ravines, pine or mixed forests. Morels love to grow in groups on forest edges, clearings, and clearings. They can also be found in thickets and bushes. Burners are no exception. As a rule, large families of morels can be found in forest fire areas.

— There are three types of morels: the common morel, the conical morel and the cap morel.

Morel mushrooms with potatoes: recipe

Stock up:

Fresh morel mushrooms – 500 g
Onion – 100 g
Potatoes – 2 pcs.
Green onions – 1 bunch.

Cooking process:

Prepare the morels. Boil it. At the second stage of cooking, cut off the stems and cut the caps.
After cooking the morels, remove them and drain the water so that the mushrooms dry.
Chop the onion, fry, add mushrooms. Fry these ingredients for 7 minutes.
Boil the potatoes, mash them, or leave them whole.
Pour fried morels over the potatoes and garnish with herbs.

With potatoes
You can also prepare the dish according to a different recipe.

To get a complete dinner, stock up on:

Morel mushrooms – 800 g
Onion – 200 g
Potatoes – 4 pcs.
Greenery

Cooking process:

Wash the mushrooms and boil. Cut off the legs, boil again and cool.
Chop the onion, fry, add mushrooms (without stems). Fry for another 5 minutes.
Peel the potatoes and cut into cubes. Add to mushrooms and onions. After some time, salt and pepper the dish.
Place the finished dish on a large plate; if desired, you can decorate with herbs.

Potatoes can also be baked. At the same time, the dish is prepared very simply.

To prepare, stock up on:

Morel mushrooms – 500 g
Potatoes – 4 pcs.
Cheese – 75 g
Sour cream – 1 tbsp.
Mayonnaise – 2 tbsp.

Preparing for baking Cooking
process:

Wash the mushrooms, soak in water for 20 minutes, wash again.
Place morels in water and cook for 15 minutes. Change the water, add water again and boil for 15 minutes.
Drain the water from the mushrooms and squeeze out the morels.
Peel the potatoes and cut into rings. Boiled mushrooms, chop. Place potatoes with mushrooms in a mold, add salt and sprinkle with hot pepper.
Grind the cheese, add mayonnaise and sour cream. Cover the mushrooms and potatoes with the resulting cheese sauce.
Bake for no more than 40 minutes.

What is the difference between morels and lines

Morels are edible mushrooms, strings are poisonous. The cap of morels resembles a honeycomb. It shows deep round cells. Inside the “honeycomb” there is a spore-bearing layer – the hymenium.

The cells are separated by winding partitions-ribs, longitudinal and transverse. The edges of the cap grow to the stem, which has the shape of a cylinder (length - 3-9 cm, thickness - 1.5-3 cm). The leg is high and brittle.

It thickens at the base. With age, the color of the leg changes from white to yellow cream. The stem of a mature mushroom is brownish-brown, slightly covered with flakes. At its base you can see longitudinal grooves. The weight of large mushrooms reaches 0.5 kg. The pulp is thin, fragile, and resembles wax.

The hat, leg and stitching are dark. The hat is uneven in shape and resembles a cone in appearance. The folds on it are similar to the “pattern” of the brain, a walnut.

Scrambled eggs with morel mushrooms: recipe

This dish requires stocking up:

Fresh morel mushrooms – 300 g
Eggs – 5 pcs.
Sour cream – 100 ml
Greenery

Scrambled eggs
Cooking process:

Wash the mushrooms thoroughly and boil several times. Remove the boiled morels from the water and set aside to dry. When dry, fry until the mushrooms have a crispy crust.
Beat the eggs. Add sour cream, salt. To make the dish more tender, add a little butter.
Dip the morels into the beaten eggs. Fry the resulting mass.
Decorate the dish with herbs.

Morel mushrooms with potatoes and sour cream: recipe

Morels go well with potatoes. It is impossible to refuse such a dish. For him stock up:

Morel mushrooms – 250 g
Potatoes – 2 pcs.
Onion – 1 pc.
Sour cream – 50 ml
Spices

Hearty
Cooking process:

Wash the morels, peel them, and boil them in salted water for about half an hour.
Rinse the boiled mushrooms and leave to dry.
Cut the onion and fry.
Boil the potatoes.
Chop the morels and add to the onion. Fry for another 7 minutes.
Pour sour cream into the dish, season, cover and simmer for about 15 minutes.
Sprinkle herbs on top of potatoes.

Ordinary stitch

Many people in the forest have encountered this mushroom; it appears a little earlier than the morel and its characteristic feature is the hat (sometimes reaching enormous sizes). The mushroom's hat is brain-shaped and irregularly rounded. Color ranges from light brown to dark, dark chocolate color. The leg is hollow, narrowed towards the base, sometimes of an uneven shape. Grows from late March to early June (in some areas)

Is it possible to eat lines

Opinions on the edibility of this mushroom are very contradictory. In Europe, the mushroom is considered poisonous. There have also been fatal cases of poisoning by this mushroom. In Russia, I am not aware of any cases of poisoning with this mushroom. But nevertheless, according to scientists, this mushroom is considered poisonous. Contains a substance reminiscent of the poison of the toadstool, a substance called gyrometrin.

Stitch poisoning is very common in Poland. It is likely that the amount of gyrometrine in “our” lines is small. If you are going to cook this mushroom, boil it in several waters (each time you should drain the water and add new water), then fry it. Some sources say that after drying for more than a month, gyrometrine evaporates. On the 10th day of drying, the amount of gyrometrin is reduced by 90 percent.

Symptoms of stitch poisoning

The lethal dose of gyrometrine is 10-30 mg per kg of body weight for children and 20-50 mg/kg for adults. Gyrometrine destroys red blood cells; gyrometrine poisoning can lead to liver destruction. Some sources say that the line exhibits carcinogenic properties.

Symptoms of poisoning: diarrhea, vomiting, stomach pain. Poisoning occurs within 6-12 hours, although it may be earlier.

Initially they manifest themselves as facial redness, nausea, diarrhea, and stomach pain. Further possible tremors, convulsions, lethargy, ataxia, dizziness and severe headaches, as well as fever (the latter is not typical for any mushroom poisoning and occurs only as a symptom of stitch poisoning). In most cases, after such manifestations, gradual recovery occurs within 2-6 days.

Medicinal properties line

The line has medicinal properties. Tincture from the lines is an excellent pain reliever, which was used for rheumatic and joint pain, pancreatitis, etc.

Recipe for making tincture from strings

The mushrooms need to be dried (they greatly decrease in size after drying) and chopped. 10 grams of powder are mixed with 150 ml. vodka. Stir and cover tightly and leave in the refrigerator for 2 weeks.

Rub the tincture into the sore spots and cover with a warm scarf, preferably a prickly one (woolen).

By the way, previously, eyes were washed with conjunctivitis with an aqueous infusion of the mushroom.

Morel mushrooms with cream: recipe

We offer you a simple dish that is impossible not to love. For him stock up:

Morels – 350 g
Onion – 1 pc.
Cream – 2 tbsp.
Hard cheese – 50 g

With cream
Preparation process:

Wash the mushrooms and cook in salted water for no more than 20 minutes.
Chop the onion and fry until golden brown.
In another bowl, fry the morels and add the onions to the mushrooms. Salt and pepper.
Pour in the cream, grate the cheese on top, and simmer until done.
When the dish is ready, sprinkle the herbs on top.

Morel mushroom soup: recipe

This dish is considered seasonal, and therefore you can prepare it only in May. It is at this time of year that morels begin to grow.

To prepare, stock up on:

Morel mushrooms – 300 g
Onion – 2 pcs.
Potatoes – 5 pcs.
Greenery
Buzhenina – 3 pcs.
Sour cream – 12 tbsp.
Corn grits - 6 tbsp.
Water – 3 l

Soup
Cooking process:

Wash the morels and soak in salted water for a couple of hours. Then rinse and cook for 20 minutes. When the morels are boiled, cut them and fry with onions for 20 minutes. Add salt, pepper, herbs.
Cut the potatoes into slices, put them in water, and let them cook.
As soon as the water with potatoes boils, salt the water and add the cereal.
Cut the boiled pork into cubes and throw it into the soup.
As soon as the potatoes are cooked, add mushrooms and sour cream.
Boil the soup for 5 minutes.
Add greens.

When the mushroom season comes, you can diversify your menu with unusual morel dishes. Don't forget to make this soup if you have a slow cooker. In addition, you will have to stock up on:

Potatoes – 3 pcs.
Sour cream – 6 tbsp.
Water – 1.5 l
Fine grains – 3 tbsp.
Baked pork or any other similar type of meat product
Morels – 150 g
Greenery
Onion – 1 pc.

Add sour cream
Cooking process:

Soak the morels and rinse them. Boil the mushrooms for 20 minutes, then rinse again.
Chop the onion. On the multicooker, turn on the “Frying” function. Fry the onion in a bowl of equipment, add boiled morels there. Fry for another 15 minutes. Add salt, pepper, herbs.
Peel the potatoes and cut into cubes. Place in the slow cooker. Pour water into it and start the “Soup” function. When the water boils, add the cereal.
Grind the meat product into cubes and throw it into the slow cooker.
When the potatoes are boiled, add the remaining ingredients. Boil for 2 minutes.

Bon appetit!

Can morels be grown at home on a windowsill?

Many lovers of quiet hunting dream of growing their first mushrooms at home in a bowl. Delicious taste combined with an unusual appearance and captivating aroma are undeniable criteria in comparison with commonly found champignons and oyster mushrooms.

Unfortunately, the dream can become a reality only in one case, if an experienced mushroom picker is involved in the propagation of morels in a summer cottage or forest area adjacent to the house. Real germination conditions will allow you to get good fruits within 6 months from the moment of planting.

In order to grow them, you should sow small parts of morels throughout the area, water them and cover them with resin. Before the onset of frost, it is recommended to cover the planting site with pine sawdust or dry straw. In mid-spring, the first mushrooms hatch at the site of the backfill, bearing fruit for 25-40 days.

To re-fruit, there is no need to sow again. It’s more correct to learn how to make cuts with a knife while feeding in the autumn months. Apple juice diluted half with water or food peelings of fruits or vegetables are suitable as fertilizers.

Reproduction by mycelium is more complex. Purchasing material is not easy. It can rarely be found in stores and among mushroom pickers who grow mushrooms as a business. The material is spread in shady areas, near the growth of deciduous trees. Avoid sowing near fruit crops. The growth of mycelium will negatively affect the yield of berries and fruits.

Important!
Before scattering the mycelium, you need to dig up the area with the bayonet of a shovel, throwing all the soil to the side. The product is laid out on the remaining plain, sprinkled with ash, covered with earth and thoroughly spilled. For improved growth and development, you can warm the soil from frost by covering the planting area with straw, sawdust or wood shavings. In summer, you can use urea as a fertilizer, shedding the surface with water as it dries. It is permissible to use either settled or from under a hose.

The first harvest when using mycelium appears only a year later in the spring months. You can contribute to the abundance of morels by following the above instructions.

Morel mushrooms cooked with white wine: recipe

This is a fairly simple, but very unusual dish that you can prepare on a special evening. Don't want to ruin it? Then follow our recommendations and stock up on:

Morels – 500 g
White wine – 100 ml
Yolks – 2 pcs.
Spices

Can be cooked with wine
Cooking process:

Prepare the mushrooms, chop them, fry until the water has completely evaporated.
Salt the morels, season with pepper, add oil and wine.
Stew the morels for 10 minutes, add the yolks to them (beat them in advance), stir and bring to readiness.
Serve the dish with potatoes or meat.

Sarcoscipha scarlet

This is a saprophytic fungus that grows on decaying trunks and branches of trees, which are usually hidden under foliage. These mushrooms appear very early. The snow has not yet completely melted, and in the thawed patches you can see the beautiful bright caps (cups) of Sarcoscypha scarlet.

Sarcoscipha is a kind of indicator of the environmental situation; it is not found near plants and factories.

Sarcoscipha mushroom is not poisonous, which means it can be eaten. But it doesn’t have a special taste, and it’s a bit harsh. The mushroom can be fried and used in salads.

Medicinal properties of the mushroom

The mushroom helps stop bleeding. In Russia, powder prepared from Sarcoscipha was used to stop bleeding. This mushroom was used by the Iroquois tribe to stop bleeding and as an anti-inflammatory agent. The wounds were sprinkled with mushroom powder.

Pilaf cooked with morel mushrooms: recipe

Pilaf is a very common dish, especially if it is cooked with mushrooms. For pilaf, stock up:

Morel mushrooms – 500 g
Rice – 1 tbsp.
Lamb lard – 60 g
Spices
Carrots – 2 pcs.

Pilaf
Cooking process:

Prepare the mushrooms (wash, remove the stems, cut large morels into several pieces, soak for several hours).
Boil the morels in salted water for about 25 minutes, place on a plate and dry.
Fry the lard, cutting it into pieces.
Fry the mushrooms in the resulting fat, add carrots in the form of sticks, salt and pepper.
Add rice to the ingredients, pour hot water so that it is a couple of centimeters above the rice.
Simmer the dish until it is completely cooked.

Where do morels grow and when to collect them?

They grow in forests, parks, steppes, and gardens in spring. They are often found in the third or fourth year after forest fires. In such places, mushrooms then grow annually.

It is possible to find the first morels at the end of April. But in May you will find them no longer as watery as their first cousins. The mushrooms are already denser and stronger.

If you only saw 1-2 morels, then take a closer look. Their friends grow up together, so you are sure to find others nearby.

If you have already picked mushrooms once, then there is no use going to the same place the next time. Look for another clearing.