Earthy good­nEss

Landscape (UK) - - In The Kitchen -

Found all over the Bri­tish Isles, wild morel mush­rooms are in sea­son now. Dis­tinc­tive for their pit­ted, hon­ey­comb-like, con­i­cal cap and creamy white stem, they are hol­low in­side. Mildly toxic in their raw state, morels can be cooked and en­joyed in a va­ri­ety of ways and dishes. De­scribed as hav­ing a nutty, earthy taste, they go par­tic­u­larly well with chicken and are tasty ad­di­tions to stews, casseroles and omelettes. Al­ter­na­tively, cook­ing them sim­ply in but­ter with a dash of sea­son­ing al­lows their unique taste to be savoured. Be­fore cook­ing, they are care­fully washed to re­move any grit picked up from their grow­ing con­di­tions in dry, sandy ar­eas. All for­aged mush­rooms must be ac­cu­rately iden­ti­fied to en­sure they are safe to eat.

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