It is one of the most appreciated mushrooms by French and Spanish gourmets. These fungi are very difficult to find, as they are found in isolation and it is very difficult to distinguish them with the naked eye. Only with the sharp and expert eyes of a good mushroom picker can you find them.
With the morel you can cook many very tasty and healthy dishes. You have to clean them very well to remove earth and leaves. The dirtiest part of the foot is removed and the rest is cleaned, always avoiding washing them with water. If they are too dirty, they will be rinsed with water but not for too long.
It is widely used for dishes such as meat stews, sautéed vegetables, some soups, fish and shellfish, scrambled eggs ... It can also be hollowed out to fill with ingredients to make stuffed murgola.
If the morel is used in a dry state, it can be rehydrated in cold water and used as if it were fresh. Whenever possible, the juice that comes off when treating it will be used to give food a better flavour.
