Let's boil morchella mushrooms

Morchella mushrooms
Photo: Michael Hodge – CC BY 2.0 | cropped to a square

BEFORE BOILING:

Before cooking fresh morchella mushrooms soak for 1-1.5 hours in cold water, then wash and dry.

BOILING:

Morchella mushrooms thrown into the cold water to provide sufficient water to the mushrooms were completely covered it. Morchella mushrooms cook for 20-25 minutes. Time start to count from the moment of boiling water. In the event of doubt as to the species of mushrooms cooked replace the water during cooking (1-2 times) or give up their consumption! When cooking, we take off the foam. At the end of the cooking water with salt. For flavor you can add pepper, ginger, allspice, nutmeg, marjoram, bay leaf. Cook covered. Cooked mushrooms are soft and delicate.

ONCE BOILED:

When cooked, drain off and dry morchella mushrooms.

SERVING TIPS:

Morchella mushrooms may be a treat or added to other dishes (groats, rice or vegetables). They can also be very good main ingredient of mushroom soup, sauce or marinade.

Bon appétit!



See how to boil dried and frozen mushrooms.