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Austria · Steiermark · Bruck- Mürzzuschlag| Common Hunting Fishing Mushrooming Foraging |
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Morchella elata |
August: Morels do not grow this month, the season is over.
Conditionally edible, requires thorough heat treatment. Highly valued edible mushroom. Used in traditional and modern cuisine.
Grows in spring in coniferous and deciduous forests. Cap is black or dark brown with a net-like structure.
Collect in spring in deciduous and coniferous forests Look in moist soil areas and under burnt trees
Carefully distinguish from toxic false morels. Harvest only fresh and intact mushrooms.
Clean from forest debris and sand. Rinse before cooking. Boil before consumption.
Cap and stem: Frying, boiling, drying
Fried Black Morel (Frying)
Slice and fry until golden brown
Slice and fry until golden brown
1. Clean and slice morels.
2. Fry in butter until golden.
3. Season with salt and serve hot.
2. Fry in butter until golden.
3. Season with salt and serve hot.
Black Morel Soup (Boiling)
Used in mushroom soups and broths
Used in mushroom soups and broths
1. Slice morels and sauté with onions.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
Dried Black Morel (Drying)
Suitable for storage and later use
Suitable for storage and later use
1. Clean morels thoroughly.
2. Dry carefully in shade or dryer.
3. Store in a dry place.
2. Dry carefully in shade or dryer.
3. Store in a dry place.