Easter period is the time here for cooking omelette. It is also the period of finding morels. So why not having an omelette with morels?
Morchella, the true morels, is a genus of mushrooms closely related to anatomically simpler cup fungi. These distinctive fungi appear honeycomb-like, with their cap composed of a network of ridges with pits. Morels are sought by thousands of enthusiasts every spring for their supreme taste and the joy of the hunt, and are highly prized by gourmet cooks, particularly in French cuisine.
The true morels, is an edible mushrooms. However, as morels are known to contain thermolabile toxins (hydrazine) that are removed by thorough cooking, morel mushrooms should never be eaten raw.
The scientific name of the genus Morchella is derived from morchel, an old German word for mushroom (this may be another source for the name "merkel"), while morel itself is derived from the Latin maurus meaning brown.
In the US, morels hunters are very active:
More mushrooms of the Sant valley