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United States · Michigan · Crawford| Common Animals Fish Mushrooms Flora |
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Morchella americana |
July: At this time, morel is no longer found.
Conditionally edible, requires thorough heat treatment. Valued as a tasty edible mushroom in North America. Used in traditional cuisine and mushroom dishes.
Grows in spring in North American deciduous and mixed forests. Cap has a characteristic porous structure.
Collect in spring in North American deciduous and mixed forests Look in moist soil areas rich in organic matter
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 American 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.
American 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 American 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.