The morel, also called morchella, is a spring mushroom, which has a unique texture thanks to its conical cap dotted with deep alveoli; before using it in cooking, it is important to wash it thoroughly in order to eliminate all the dirt deposited in its cavities. To avoid keeping the fungus under water for a long time, it is also possible to clean the alveoli with a brush. The cap of the morel is dark brown, almost black but there is another variety with a "blonde" cap, although this type is less tasty. The morel must always be well cooked: it can be sautéed or used as an ingredient for sauces and risottos.
Recipes made in Italy by Italians in Italian. Translated for You with Love