About Morels - Guchi !

T he morel, or morchella, is actually more related to the truffle than it is to other mushrooms and, like truffles, is the fruit of a fungus that sprouts in the moist soil of woods and forests. There are debates about the number of different types of morel, but the most common ones are black morels and yellow morels. They both have a stem and a conical body that is covered with pits and ridges like a honeycomb, which makes them instantly recognizable to anyone who spends time hunting for them. Morels are a spring mushroom that can usually be found between the months of March and May. Because of this very short growing period, they can be quite expensive. They are definitely best served fresh, but can also be dried very easily, allowing them to be stored for use in the summer, fall and winter months.

Like all mushrooms, the morel is only the fruiting body of a larger organism. Most mushrooms form a massive web of fibers underground called the mycelium. This web of fibers can be quite large, and when it decides to reproduce it sends up mushrooms, which release spores from the parent fungus. Mushrooms are quite appealing to humans because they are often fleshy and flavorful. Scientists have not determined why mushrooms fruit when they do, but mushrooms are usually linked with rain and heavy moisture. In the case of morels, spectacular growth patterns are also linked with forest fires.

Morels fall into three categories: black, yellow, and half-free morels. All have a uniquely wrinkled cap, creating more surface area for spore growth. The cap and stem of a true morel are hollow when the mushroom is cut down the middle. Though both black and yellow morels are considered a delicacy, the yellow type are more highly prized. Both have a cap which is contiguous with the stem and does not hang over at all. When growing, the mushrooms resemble small fingers popping out of the ground. Half-free morels have a cap which is slightly disconnected from the stem, creating a small overhang.

These mushrooms can be eaten fresh or dried. Fresh morels have a slightly chewy texture and a rich smoky flavor. They are used in a wide range of dishes, but are very popular in cream sauces, as a plain side dish, grilled, or in any other dish calling for fresh fungus. Dried morels are often used in soups, stuffings, and stews, because the flavor of the mushroom is intensified by the drying and will be brought out by the slow cooking. The dried version is readily available in most stores, while fresh mushrooms can be found in season in many specialty stores.

All three types are well known for being very difficult to find. The caps of the mushrooms blend in amazingly well with background substances like leaf litter, sticks, and other foliage. Finding them successfully requires patience and a good eye, which is refined by many years of experience. There are also several false morels which can cause stomach upset, so it is very important to go mushroom hunting with experienced people.

Benefits of Guchi :

Low in Calories and Fat

A 1-cup serving of raw morel mushrooms only contains 20 calories and provides 2 grams of protein, 0.4 grams of fat and 3.4 grams of carbohydrates, including 1.8 grams of fiber. Use morel mushrooms to make a nutritious mushroom soup, top your pasta or add flavor to an omelet without piling on much in the way of calories or fat to the finished dish.

High in Iron and Phosphorus

Morels provide a significant amount of iron and phosphorus. Eat a cup of morels, and you will have consumed 8 milligrams of iron -- the recommended dietary allowance for adult men. (Women under 55 still need another 10 milligrams in their diet.) Getting enough iron in your diet will help prevent anemia, as iron is essential to form the red blood cells that transport oxygen throughout your body. Phosphorus also helps deliver oxygen and plays a role in forming strong bones and DNA.

Rich in Vitamin D

Although not many foods are natural sources of vitamin D, you get about 100 international units of vitamin D in each cup of morel mushrooms you eat -- compare that to the RDA of 600 international units for adults under 70. You need vitamin D for proper immune function as well as for absorbing calcium to form strong bones. Getting plenty of vitamin D in your diet may help lower your risk for osteoporosis, cancer, type-2 diabetes, multiple sclerosis and high blood pressure, although the evidence for most of these potential benefits is still preliminary, according to the Office of Dietary Supplements.

Antioxidant All-Star

Morel mushrooms provide a significant amount of antioxidants. Consuming foods high in antioxidants may help prevent some health problems, including heart disease and cancer, as these substances help keep other substances called free radicals from damaging your cells.

Like all mushrooms, the morel is only the fruiting body of a larger organism. Most mushrooms form a massive web of fibers underground called the mycelium. This web of fibers can be quite large, and when it decides to reproduce it sends up mushrooms, which release spores from the parent fungus. Mushrooms are quite appealing to humans because they are often fleshy and flavorful. Scientists have not determined why mushrooms fruit when they do, but mushrooms are usually linked with rain and heavy moisture. In the case of morels, spectacular growth patterns are also linked with forest fires.Morels fall into three categories: black, yellow, and half-free morels. All have a uniquely wrinkled cap, creating more surface area for spore growth. The cap and stem of a true morel are hollow when the mushroom is cut down the middle. Though both black and yellow morels are considered a delicacy, the yellow type are more highly prized. Both have a cap which is contiguous with the stem and does not hang over at all. When growing, the mushrooms resemble small fingers popping out of the ground. Half-free morels have a cap which is slightly disconnected from the stem, creating a small overhang.

These mushrooms can be eaten fresh or dried. Fresh morels have a slightly chewy texture and a rich smoky flavor. They are used in a wide range of dishes, but are very popular in cream sauces, as a plain side dish, grilled, or in any other dish calling for fresh fungus. Dried morels are often used in soups, stuffings, and stews, because the flavor of the mushroom is intensified by the drying and will be brought out by the slow cooking. The dried version is readily available in most stores, while fresh mushrooms can be found in season in many specialty stores.All three types are well known for being very difficult to find. The caps of the mushrooms blend in amazingly well with background substances like leaf litter, sticks, and other foliage. Finding them successfully requires patience and a good eye, which is refined by many years of experience. There are also several false morels which can upset your stomach, so it is very important to go for mushroom hunting with experienced people.