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| Growing on a bed of bark chippings.... |
There are a few variations of these Spring Wonders - they are polymorphic in appearance and therefore vary in colour and shape, but with the honeycombed cap they are readily recognisable. There is one mushroom that could, in theory be mistaken for a morel - the false morel, but it is rather obviously different. It is very poisonous, though this toxicity is greatly reduced by cooking thoroughly, but, as always, please make sure that you check before you pick.
However, the True Morel is delicious, but even it should be cooked completely as it contains small levels of hydrazine which can cause tummy upsets. It's easy, really - don't eat Morels raw. But then why would you? - they are delicious sautéed in butter with a handful of chives and the tiniest dash of lemon at the end. or shaved thinly, shallow fried very gently and sprinkled onto scrambled eggs.
One more warning - due to this honeycomb like structure of the cap - they should be tapped out when cut, brushed and sliced carefully to allow all extraneous wildlife to vacate their newly found habitat, before eating.
Please take my word for it - this mushroom is worth all the trouble. Its nutty flavour is unique and redolent of misty, musty spring mornings, as the sunshine filters through the verdant green of early spring foliage and a pheasant coughs and stretches its wings, shaking off the light dew of a clear night. One can almost taste the woodland.
