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
