Morel Mushrooms. A Great Hobby Thats Fun and Delicious

MOREL MUSHROOMS: Fun Feasting and Profit.

 How to Find Morels author Milan Pelouch freely shares everything he’s learned during his years of morel hunting. The book covers all aspects of finding and eating morels: identification of true and false morels. The book covers all aspects of finding and eating morels: identification of true and false morels; what to wear (and not to wear) and take with you on mushroom hunts; when to search for morels; the best places to look for them; cleaning and preservation methods; and, of course, delicious recipes using morels in dozens of different dishes.I have found this to be very informative and I know you will as well.      

 Here are a few yummy recipes that I have tried and my family devoured them and I know your family will too!!1                                          

King of the Plate (Morels with Flour)

I can't for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!
You need:
Morels (bunches of 'em)
Butter/Margarine (3-4 tbsp's)
Frying Pan (non-stick is good...iron skillet is better)
Flour (1/2 cup or so)
Salt/Pepper to taste.
Directions:
Melt butter/margarin in frying pan (don't overheat it!!!!!)
Coat Morels in flour (either in gallon ziplock bag that has flour in
it or using a plate covered in flour)--coat the cleaned morels well with
flour.
Sautee mushrooms (gently) in butter/margarine.
Salt and pepper to taste.
Eat.
I have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the mushroom be king of the plate. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal better than any that has ever been served to royalty.
There is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn't have them any other way!!!!
         
Click on the link for more recipes  >The Curious Morel: Mushroom Hunters' Recipes, Lore and Advice (Nature & Cooking)

Morel Mushroom Sauce

Sautee in a few tablespoons hot butter 'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates
Preparation
In a 12" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey's salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.
 To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.

Filled to the brim with information about the science and sport of finding, identifying, and savoring these world-renowned fungi, Morels is a far-ranging, reader-friendly book about one of America's most popular and passionately pursued outdoor activities. Check it out!!!! I have
                                                                                                                    

Equipment list required for all shroomers

• Durable, long and baggy pants.
• Long sleeved shirt and jacket. (preferably waterproof and ability to shed briars)
• Hat, baseball style. (Light colored if you're hunting in a group, dark colored if you're hunting on someone else's property.
• Walking stick. Any stick that will support your weight and prevent you from falling down hills and used to lift underbrush to uncover the hidden shrooms.
• Hiking boots. Waterproof and at least over-the-ankle in height.
• Mushroom holding sack. Preferably made from cloth or mesh, as plastic does not allow the shrooms to breathe. Onion bags are a preference of many.
• Labrador Retriever. (Black, yellow, or Chocolate) They do not have to have a nose for shrooms, but wow are fun to watch run like the wind through the woods.
• Relatives and good friends. The more the merrier.

                 The Season
  Morels could appear in the second week of April sooner in some areas and generally ends in mid-July. Clues to look for are when the aspen trees develop catkins – morels should appear roughly two weeks later. They will start to fruit about the same time that dandelion

*One of the recipes I have tried and it was delicious!!! *

BLUE CHEESE MORELS 3 tbsp. butter 3 tbsp. blue cheese 2 cloves garlic, pressed 1/2 cup morels Heat butter in saute pan over med-high heat. Add mushrooms and saute 3-4 minutes until they start to brown. Meanwhile, mash the blue cheese with the pressed garlic. Add to the mushrooms with salt and pepper to taste. Stir gently together and serve as a side dish. Especially good with chicken or steak.

                                       

Faq's

Do morels grow in my region of the United States? This is an often-asked question and with the exception of a few geographical areas, the answer is more than likely -yes. However, while it seems the Great Lakes region in the midwest is the hot bed for the morel, the morels are found in most regions of the US with the exception of the desert and deep southern coastal areas. The Great Morel suggests that you contact your area's nature and wildlife department for assistance as an added information source.

    How fast do they grow?
Now The Great Morel can back this with more than a theory. A few years back, The Great morel spotted three small grey morels (the 3" variety) after repeatedly checking on a known patch. Thus placing small sticks beside them, and monitored them over a three-day period. The results at the end of the three-day period were as follows. One of three grew a total of one half inch. A second one grew just under a half inch and the last one showed growth that was almost immeasurable. So with this scientific study in hand - yes they do grow. Growth rates may vary based on when the morel you've found made its grand entrance into the world. Don't exclude those other variables such as weather and ground conditions.  

Morels have captured the imagination of America's cooks: more than any other mushroom, they entice chefs to forage in the wilderness each spring, attempting to find the treasured, honeycombed fungus in its hiding places in the wild.

                                                      

Helpful video

            

       How do morels make their grand appearance to the world?
POP!!! No, just kidding. Rest assured everyone, that is a shroom'n theory as old as dirt. It is believed and proven by most that the morel fungus will sprout (so-to-speak) as any other living organism and proceed in a progressive growth pattern.                        

Morel Pasta

Morel recipes with pasta are absolutely delicious. You can dress them up as much as you like with tomatoes, asparagus, nutmeg, or other spices. I often leave them plain to showcase the fungal flavor,

You can use any pasta you want here. I like the wide, flat egg noodles but wheat, rice, artichoke, or gluten-free pasta is fine. Just cook it according to the instructions on the package.

• 1/2 lb of morels
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 small onion, chopped (Vidalia is a great choice)
• 1 cup shredded cheese (use your favorite, I like cheddar)
• 8 oz egg noodles

Boil water and cook pasta to your desired tenderness.

As the pasta is cooking, melt the butter in a skillet over medium heat. Add the garlic, onion, and morels. Cook until the mushrooms have given off most of their liquid and are slightly browned. The pan will be crowded so stir frequently. If the mushroom/onion mixture finishes before the pasta does, turn the heat down to low.

Don't forget to check on the pasta while the mushrooms are cooking! When finished, drain it and put it in the skillet with the other ingredients, mixing them all together.

Cover everything with the shredded cheese and cook until it has melted. 

Canned Morels
Makes 2 pints
 Their canned mushroom technique is for white buttons only. I think the reason why they recommend you not can wild mushrooms is because of the risk of mistakenly canning poisonous or otherwise inedible mushrooms, or simply because no food safety lab has tested them yet. Since I know exactly what kind of mushrooms I’ve picked, and used very fresh, fine mushrooms that were relative in size to the recommended white button (or smaller), I am confident this recipe is good. But note if you use it for canning morels: they must be equivalent in size to a small or medium white button and they must be pristinely fresh.
1 lb morel mushrooms
1 teaspoon salt per jar (optional)
Soak the morels in warm salted water, agitating them occasionally, for about 5 minutes to loosen any grit that may be captured in the folds of the cap.
Place the morels in a pot of boiling water and boil  for 5 minutes.
Have ready two clean pint jars and band, with new lids that have been simmered in hot water to soften the rubberized flange.
Strain the morels and pack them into clean pint jars. Add salt if you like . Cover the morels with boiling water (you can reuse the water you boiled the morels in). Place on the lids and screw on the bands fingertip tight.
Process the jars in your pressure canner as per the instructions of your individual canner at 10 pounds of pressure for 45 minutes.
Allow the pressure to come down, and open the lid of the canner away from you to avoid getting hot steam on your face. Remove the jars—they will still be boiling. It’s okay. Let the jars cool on a rack for about 6 hours.
When cool, check the seals and store in a cool dark place. Refrigerate after opening.
Once again I have found a yummy recipe for you check this out and enjoy!!!!!!  

       

*Morels stuffed with creamy mashed potatoes*

• 1 lb yukon gold potatoes
• 1 tbsp salt
• 1 tbsp lemon juice
• 35 morel (large fresh, wiped clean)
• 3 ramps (wild onions, roots and greens trimmed, greens reserved for garnish, cut into 1/8-inch rounds)
• 5 tbsps unsalted butter
• 1/4 tsp ground black pepper
• 3 tbsps heavy cream
• 2 tbsps milk
• 3 tbsps grated parmesan cheese                         *  Directions*                                                          Fill a medium stockpot with water; add potatoes and 1 tablespoon salt. Cover, and bring to a boil. Reduce heat to medium high; boil gently, uncovered, until tender, about 45 minutes. Drain. Hold potatoes in a clean kitchen towel, and peel. Pass potatoes through a ricer into a medium bowl. Cover with foil, and set aside.
  

---

        Fill a large bowl with cool water. Add 1 teaspoon salt and lemon juice. Place morels in the b         for about 3 to 4 minutes, pushing them down into the water several times to clean them. Drain on        towels.Let stand to dry while continuing recipe.

1. Place ramps in cold water; let stand for 5 minutes to rid them of dirt and sand. Lift out of the water, drain in a colander, and pat dry. Melt 1 tablespoon butter in a small skillet over low heat. Add ramps, 1/4 teaspoon salt, and 1/8 teaspoon pepper; saute until soft and translucent, about 10 minutes.
   
2. In a small saucepan combine 2 tablespoons butter, cream, and milk; bring to a boil. To the riced potatoes, add ramps, butter-cream mixture, Parmesan, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper; mix to combine well.
   
3. Preheat oven to 350 degrees. Fill a pastry bag with 1/4-inch round tip with mashed potatoes. Insert the tip into the opening at the top of a morel, and pipe potato mixture in until morel is full. Transfer to a baking sheet. Repeat process with remaining potatoes and morels. (Stuffed morels can be prepared up to this point 1 day in advance and stored, covered, in the refrigerator.)
   
4. In a small saucepan melt remaining 2 tablespoons butter over medium-low heat. Brush tops of morels with butter, and transfer to the oven. Bake until morels are tender and potatoes are hot and slightly golden, about 20 minutes if morels are baked right away and 30 minutes if prepared the day before. Serve immediately on a bed of reserved ramp greens.

                                    How to Grow Morel Mushrooms Indoors

Step 1

Choose a potting location that is moist, warm and dark or shaded. Select a planting tray 1 to 2 inches deep.

Step 2

Fill the planting tray with substrate. Humus, compost or hay can be used as a substrate for morel mushrooms.

Step 3

Place mycelium in the tray and lightly cover with substrate.

Step 4

Maintain moist, dark conditions until the mycelium begins to fruit.

Step 5

Allow mushrooms to turn brown before harvesting. The caps will turn gray first, but they are not ripe enough for harvesting.

                                                                                                Morel mushrooms are among the most highly prized mushrooms there are.  Morel mushrooms are usually dark brown to black colored, with a honeycomb cap and a musky, woody taste that makes them very distinctive. Wild morels are still the most commonly morels available for purchase through markets or grocery stores. Wild morels are only available in the spring, although the start of the morel season can change, depending on regional climate. The colder and snowier your climate, the later the start of the morel season. Morels require warm days and nights                

                     Elm Trees & Mushrooms    

Like other mushrooms, the morel is the fruit that emerges above ground from an extensive underground root-like system called mycelium, which grows in concert with tree roots. Fungi consume organic matter, so morels typically sprout up beneath dead or dying trees, especially elm, sycamore, oak, maple, ash and cottonwood. Old orchards are another place to search for morels, especially under cherry trees. Hardwood and deciduous trees are the spots to seek white or yellow morels, while conifer trees provide the right conditions for black or gray morels. In the western U.S., where summer forest fires are common, morels emerge in impressive numbers in some burned areas the following spring in response to the rapid release of nutrients into the soil from fire-killed trees.

Read more : http://www.ehow.com/info_8317471_trees-associated-morel-mushrooms.html

Like other mushrooms, the morel is the fruit that emerges above ground from an extensive underground root-like system called mycelium, which grows in concert with tree roots. Fungi consume organic matter, so morels typically sprout up beneath dead or dying trees, especially elm, sycamore, oak, maple, ash and cottonwood. Old orchards are another place to search for morels, especially under cherry trees. Hardwood and deciduous trees are the spots to seek white or yellow morels, while conifer trees provide the right conditions for black or gray morels. In the western U.S., where summer forest fires are common, morels emerge in impressive numbers in some burned areas the following spring in response to the rapid release of nutrients into the soil from fire-killed trees.

Read more : http://www.ehow.com/info_8317471_trees-associated-morel-mushrooms.html

                    

other mushrooms, the morel is the fruit that emerges above ground from an extensive underground root-like system called mycelium, which grows in concert with tree roots. Fungi consume organic matter, so morels typically sprout up beneath dead or dying trees, especially elm, sycamore, oak, maple, ash and cottonwood. Old orchards are another place to search for morels, especially under cherry trees. Hardwood and deciduous trees are the spots to seek white or yellow morels, while conifer trees provide the right conditions for black or gray morels. In the western U.S., where summer forest fires are common, morels emerge in impressive numbers in some burned areas the following spring in response to the rapid release of nutrients into the soil from fire-killed trees.

Read more : http://www.ehow.com/info_8317471_trees-associated-morel-mushrooms.html

  Although most mushrooms are found in the autumn, morels (Morchella species) are one of the few fungi that appear in the spring. One of the easiest to identify and most popular among mushroom pickers, true morels (Morchella esculenta) grow at the base of dead trees, especially elms. These tasty morsels have a spongy cap that is hollow inside, stands between 1 and 6 inches tall, and can be found on spring days when temperatures are between 60 and 80 degrees.       

Like other mushrooms, the morel is the fruit that emerges above ground from an extensive underground root-like system called mycelium, which grows in concert with tree roots. Fungi consume organic matter, so morels typically sprout up beneath dead or dying trees, especially elm, sycamore, oak, maple, ash and cottonwood. Old orchards are another place to search for morels, especially under cherry trees. Hardwood and deciduous trees are the spots to seek white or yellow morels, while conifer trees provide the right conditions for black or gray morels. In the western U.S., where summer forest fires are common, morels emerge in impressive numbers in some burned areas the following spring in response to the rapid release of nutrients into the soil from fire-killed trees.

Read more : http://www.ehow.com/info_8317471_trees-associated-morel-mushrooms.html

                                                     

other mushrooms, the morel is the fruit that emerges above ground from an extensive underground root-like system called mycelium, which grows in concert with tree roots. Fungi consume organic matter, so morels typically sprout up beneath dead or dying trees, especially elm, sycamore, oak, maple, ash and cottonwood. Old orchards are another place to search for morels, especially under cherry trees. Hardwood and deciduous trees are the spots to seek white or yellow morels, while conifer trees provide the right conditions for black or gray morels. In the western U.S., where summer forest fires are common, morels emerge in impressive numbers in some burned areas the following spring in response to the rapid release of nutrients into the soil from fire-killed trees.

Read more : http://www.ehow.com/info_8317471_trees-associated-morel-mushrooms.html

            

other mushrooms, the morel is the fruit that emerges above ground from an extensive underground root-like system called mycelium, which grows in concert with tree roots. Fungi consume organic matter, so morels typically sprout up beneath dead or dying trees, especially elm, sycamore, oak, maple, ash and cottonwood. Old orchards are another place to search for morels, especially under cherry trees. Hardwood and deciduous trees are the spots to seek white or yellow morels, while conifer trees provide the right conditions for black or gray morels. In the western U.S., where summer forest fires are common, morels emerge in impressive numbers in some burned areas the following spring in response to the rapid release of nutrients into the soil from fire-killed trees.

Read more : http://www.ehow.com/info_8317471_trees-associated-morel-mushrooms.html

other mushrooms, the morel is the fruit that emerges above ground from an extensive underground root-like system called mycelium, which grows in concert with tree roots. Fungi consume organic matter, so morels typically sprout up beneath dead or dying trees, especially elm, sycamore, oak, maple, ash and cottonwood. Old orchards are another place to search for morels, especially under cherry trees. Hardwood and deciduous trees are the spots to seek white or yellow morels, while conifer trees provide the right conditions for black or gray morels. In the western U.S., where summer forest fires are common, morels emerge in impressive numbers in some burned areas the following spring in response to the rapid release of nutrients into the soil from fire-killed trees.

Read more : http://www.ehow.com/info_8317471_trees-associated-morel-mushrooms.html

 Morels often masquerade as dry leaves at the base of trees, but when you find one, there will usually be more. Black morels (Morchella elata and M. augusticeps) fruit earlier in the season than true morels. Patience is key when hunting mushrooms. Keep your eyes on the ground and move slowly. Harvest morels by cutting the stem near the ground and placing them in a mesh bag -- onion bags work well. Do not use plastic as it can cause the mushrooms to become soggy.                                                                                                                                                                                                                                              The record for the largest Morel mushroom is 11 inches                                                                                                                                       Ok folks before I share with you today today, I want to tell you a short but interesting story a friend of mine her son is in some trouble involving some drugs , he has been hanging around some bad influences. So we did some extensive research for a lawyer she can consult, this site has some very impressive lawyers ,they practice in civil,criminal and family law and real estate transfers as well.When you want a consultation from them you just put your contact information in and submit it and you will hear from them and they will contact you back she had a great experience and everyone was so helpful and she knows she is in great hands and we just had to tell you about it .So if you or a family member needs some wonderful assistance from this company I am here to say it is the best that we have found!!! follow this link you wont be sorry go to this site  http://jmd-law.ca/

Like other mushrooms, the morel is the fruit that emerges above ground from an extensive underground root-like system called mycelium, which grows in concert with tree roots. Fungi consume organic matter, so morels typically sprout up beneath dead or dying trees, especially elm, sycamore, oak, maple, ash and cottonwood. Old orchards are another place to search for morels, especially under cherry trees. Hardwood and deciduous trees are the spots to seek white or yellow morels, while conifer trees provide the right conditions for black or gray morels. In the western U.S., where summer forest fires are common, morels emerge in impressive numbers in some burned areas the following spring in response to the rapid release of nutrients into the soil from fire-killed trees.

Read more : http://www.ehow.com/info_8317471_trees-associated-morel-mushrooms.html

Preparing and Storing Morel Mushrooms:                                                              

Morel mushrooms, like other wildin season and the sponge like caps can range in color from beige to black. Morels can be cooked in a variety of ways, but as with most mushrooms, can only be stored for a limited time unless they are dried, canned or frozen.

  What You'll Need

Morel mushrooms
Knife
Storage bowls or containers
Paper or lint free cotton towels
Skillet
Butter
Seasoning salt
Breadcrumbs
Eggs
Cooking oil
Red wine
Olive Oil
Garlic, minced

               

Taste Of Spring by Doug Knutson 12x16 Morel Mushrooms Kitchen Art Print Wall Décor Framed Picture

                                   

        

What does a morel mushroom taste like?

               Morels have a rich, creamy flavor that is deliciously earthy, nutty, and steak-like. It's unique taste makes morel mushroom the number one preferred mushroom to mushroom lovers.                                                                                    SOD :  I was looking at my lawn a few years ago and wondered why my neighbors had a beautiful lawn and asked " how did u get your lawn so green and beautiful "? He recommended sod, and also said once you have it laid it makes such a difference and he mentioned this company that has excellent pricing and they have been around for awhile and the people take pride in their work. So I gave them a call , they came out gave me a price that was very affordable and  made an appointment to work on my lawn , I was elated with the turnout it was breathtaking !!! I have a beautiful lawn green and full  like my neighbor and you can too !! Go here and see what they can do for your lawn http://bluegrasssodinstalled.ca/

                                                                                                 

        Ways certain mushrooms can help you maintain good health, naturally:    Reishi: The reishi mushroom provides the largest number of medicinal benefits of all mushrooms. Reishi extract is an immune booster that has been shown to inhibit tumor growth In fact, reishi extract is now a government-registered anti-cancer drug. Recent studies are also demonstrating that the reishi can lower blood pressure, reduce pain and inflammation, fight viruses, and protect the liver.             

Shiitake: The shiitake  have been shown to reduce cholesterol levels when eaten regularly. There is also evidence that shiitake mushrooms can affect certain types of cancer. 

Oyster: Like the shiitake, the oyster mushroom has demonstrated an ability to lower cholesterol levels if eaten on a regular basis.

                                             Gnome for your morel mushroom garden

Fried Morel Mushrooms     

Ingredients    

• 1 gallon morel
• 1 gallon water
• 1 cup salt
• 3 quarts lard
• 4 eggs
• ¹⁄₄ cup milk
• 2 cups cake flour
• 1 cup club soda
• 2 tablespoons black pepper
• ¹⁄₂ tablespoon salt

Directions

1. Using a small, sharp knife, Cut Morels in half "long ways." For exceptionally large mushrooms, cut them in half long ways, then again long ways,
2. Fill a bowl (approximately a gallon) with hot tap water. As hot as your sink will make it. Add roughly 1 cup of salt to the water and stir well until salt dissolves.
3. Soak the Morels in the hot salt water for about 4 minutes. Everyone will tell you that you need to soak them overnight, but don't believe them. This step is intended to kill and remove the bugs from the mushrooms. There are no forest bugs that can survive under hot salt water for 4 minutes. If you soak them overnight, it damages the flavor of the mushrooms, adds too much salt water, and leaves them soggy. 4 minutes is all you need.
4. Fill a shallow bowl with CAKE flour (yes, there's a difference). Add about 1 tablepoon of salt and 2 tablespoons of pepper. Sift and mix well. This is your Dry Batter Bowl.
5. In a second bowl, beat 4 eggs and add in about 1 tablespoon of Milk and about a quarter cup of Club Soda. This will give the batter a light, crispy, tempura style. This is your wet batter bowl.
6. At your sink put a sieve/colander/strainer in one side of the sink and get your soaking morel bowl to the left of that. Turn your sink on cold, at the lowest stream you can without it just dripping. The sink should just barely be on. Individually take each mushroom piece out of the salt water, and gently rinse it off under the old sink to remove and dirt or dead bugs. Then put the piece in the sieve to drip dry.
7. Mushrooms should go FIRST into the Wet Batter, SECOND into the Cake Flour, and then THIRD knock off all the excess clumps and repeat until all mushrooms are coated with the flour batter. For that THIRD step, there are Plastic Tubs that you can buy that helps you batter almost anything. This works the best, but if you don't have that, just use a big Ziplock Bag to shake the mushrooms up in to get them well coated with the flour.
8. Put your floured mushroom bowl in the fridge for about 30 minutes if you have time. This allows for the batter to stick better to the mushrooms.
9. Fill your grease pan (skillet or pot) with Lard and heat to about 360 degrees. Don't use Vegetable oil or anything besides Lard. I know, it's unhealthy and no one uses Lard anymore, but it's the only way to make your mushrooms NOT taste like oil. Vegetable Oil, Peanut Oil, and Shortening will all leave your mushrooms tasting like oil. Use Lard! You only get this once a year, so forget about "healthy" and do 'em up right!
10. To test if your oil is hot enough, toss a little bit of flour in the pan. If it bubbles, then the oil is hot enough.
11. Toss the 'shroom in the oil. Let it fry for about a minute, then flip it and fry for another minute. Don't put more than 5 or so in the oil at one time because tossing cold mushrooms in the oil will cool it down.
12. Allow the mushrooms to cool on paper towel.
13. Add salt or Garlic Salt, or Lawry's Seasoned Salt as desired and eat. My personal favorite is Tony Chacheres Cajun Creole Salt, a little bit of garlic (salt or powder) and Coarse ground Black Pepper
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                                   Creamed Morels on Chive Butter Toast

    2 tablespoons unsalted butter, more for toast
    1 large or 2 small shallots, chopped
    2 tablespoons dry white wine or white vermouth
    1/4 cup heavy cream
    Kosher salt and freshly ground black pepper
    4 slices brioche or good white bread, crusts cut off if desired
    1 tablespoon fresh chopped chives 1. Using a pastry brush or a clean cloth, brush excess dirt from mushrooms (do not soak or rinse with water). Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces.
    2. Melt butter in a large skillet over medium-high heat. Add shallots and saut?ntil very limp, about 3 minutes. Add mushrooms and cook, stirring, for 5 minutes. Add wine, reduce heat to medium, cover, and cook for 5 minutes more.
    3. Uncover pot and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Stir in cream; simmer until slightly thickened, 2 minutes longer. Season with salt and pepper to taste.
    4. Toast bread and spread with butter. Cut each slice in half diagonally and sprinkle lightly with chives. Top each toast triangle with some mushroom mixture. Sprinkle with additional chives,garnish with sea salt, and serve. 

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Picking Morels for Fun and Massive Profit

Morels tend to have an earthy taste and a texture that sets them apart, making them desirable for chefs around the world.Morel pickers are earning $20 and more per pound for these mushrooms. Some very agile and committed pickers have been taking in about $1,500 per day in cash.                                                                 DoggyLoot.com offers Daily Deals for your dog! check them out by clicking the link >>>>>http://www.facebook.com/doggyloot

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 Morels With Calvados

2 tablespoons unsalted butter

1 pound morels, trimmed, cleaned (see note) and sliced in half lengthwise
Fresh lemon juice
Kosher or sea salt and freshly ground black pepper
1/4 cup Calvados
1/2 cup heavy (or whipping) cream
1 teaspoon chopped fresh tarragon
6 slices buttered, toasted French bread for serving 

         

Melt the butter in a large, heavy saute pan over medium heat. Add the morels and cook, stirring, until the morels give up their liquid, about 6 minutes. Sprinkle with lemon juice and salt and pepper to taste. When just a few drops of liquid remain, remove the pan from the heat. Immediately pour in the Calvados and let it bubble until mostly evaporated. Then add the cream and return to the stove. Boil over medium-high heat until the sauce is of coating consistency, 2 to 3 minutes. Stir in the tarragon and spoon onto individual plates, each garnished with a slice of buttered and toasted French bread.

                    
        

           Chicken and Artichoke Fricassée with Morel Mushrooms

              

Ingredients

• 1 1/2 lemons
• 12 baby artichokes

• 6 cups water
• 2 tablespoons all purpose flour plus additional for dredging
• 2 teaspoons salt
• 1 bay leaf

• 2 tablespoons butter
• 4 chicken thighs
• 4 chicken drumsticks
• 4 ounces fresh morel mushrooms
• 2 medium carrots, peeled, thinly sliced 
• 2 large shallots, thinly sliced
• 2 tablespoons chopped fresh thyme, divided
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 1/2 cup low-salt chicken broth

• 1/4 cup crème fraîche 
• 
  Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.  
• Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
• Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil. Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

                                                                          This time of year makes me remember last year when I was mushroom hunting with my 5 year old son, he had been out the year prior so he knew what he was looking for .We were just walking along and he said " mom look!!' and I looked he was pointing and not watching where he was going and he did a flop over a dead log and I ran over and picked him up he laughed and cried , luckily I  had some clean towels with us his tooth came out so I cleaned him up the best I could he picked the mushroom and held it up like a prize we laughed and laughed . We always stayed close to the car in case their was an emergency and ironically I seen a web-site a few days prior it was of a pediatric dentist and I even saved their number and email address on my phone , so before we left I called them and they were able to schedule him right in their web-site is http://mybpd.ca/ you can even email them ,but the experience we had with them they were able to help us in a timely manner and  the dentist was very patient with  he didn't cry and had the mushroom in his short pocket and he told everyone about how he got it and even gave them a few tips on how to look for mushrooms.

Zen Garden Gnome Statue

Archeological evidence uncovers history and evolution of an ancient delicacy

Dinosaurs more than likely squashed them beneath massive feet with impunity while turning up their noses with a lacked culinary appreciation for the Morel.

Then along comes a species that would learn to appreciate this fungus with near global reverence, homo sapiens.

Spring is right around the corner and with it comes mans timeless quest for the coveted morel. Can you say, "Mushroom Hunting?"

Morels became so prized and popular due to their distinct appearance that almost anyone can learn to recognize and not pick a poison mushroom. 

Morels genetically split off from all other fungi species, they say 129 million years ago during the beginning of the cretaceous period. During this time dinosaurs ruled the world and morels were merely an afterthought.

               Reasons to cook the mushrooms you eat!!

Hydrazine and other compounds: A chemical derivative of hydrazine, a toxic compound, is present in some of mushrooms including the white button. Hydrazine, an ammonia like liquid compound, is easily volatilized with a thorough sauté. Eating a few uncooked mushrooms usually won't make you sick, as evidenced by the compound being present in the white button mushrooms, which are commonly eaten raw. While the toxicity of the compound hydrazine (also a component of rocket fuel) is well understood, exactly what mushrooms contain hydrazine and in what volume.

Digestion: Mushrooms can be difficult to digest, they might even give you a tummy ache, or more severe intestinal distress if eaten raw. Mushroom cell walls contain chitin, the same polysaccharide that makes the hard outer shells of insects and crabs. Chitin and other components of the cell wall can be made more digestible by cooking. 

Flavor: For most people, a mushroom sautéed in butter or oil until golden brown and finished with a little wine is going to look and taste far more yummy then an uncooked mushroom. Especially if you are new to the world of mushrooms... outside white buttons and portobellos. It is prudent to start your new mushroom taste adventures with perfectly cooked little morsels. 

Bugs, bacteria and worms: Like most living things mushrooms can harbor bugs, bacteria or small worms like nematodes. Almost all are innocuous little buggers but to be on the safe side you can kill any stragglers with a good cooking. Mushrooms that grow on animal manure are the exception. They can harbor serious pathogens like tapeworms, E. Coli H7:O157, or listeria. White button mushrooms and portabellos are grown on composted manure which is meant to kill any lurking buggies, there have been cases where pathogenic bacteria survived this process  There is a very small chance any mushrooms grown outside could be contaminated by a flying insect. Because tiny worms and bacteria can integrate into the mushroom as it grows it is unlikely a good washing will remove all hitchhikers. 

Fungal Infection: In extremely rare cases fruiting fungi have been know to infect immune comprised people. Although most of these fungi are soil inhabitants that infect through wounds, it is likely that all fungi can potentially be harmful to a damaged immune system. These fungi can be more aggressive than the obligate pathogens we are use to, and they can be inordinately difficult to treat. Luckily most of our immune systems will easily take care of those wayward mushroom spores and active mycelium that enter our bodily kingdom. 

 

Traditional cooking methods like sauté, roasting, baking or boiling your mushrooms are the safest methods for eating mushrooms. Other methods like drying mushrooms are better than eating them raw but aren't foolproof. Pickled mushrooms are prone to botulism but are otherwise generally safe if done properly.

                                                               

Ingredients                                          

 

Pastry:                                               

1 cup all-purpose flour (about 4 1/2 ounces)

2/3 cup cake flour (about 2 2/3 ounces)

1/2 teaspoon salt

3 tablespoons chilled butter, cut into small pieces

1/2 cup fat-free sour cream 

1 tablespoon fresh lemon juice

 3 tablespoons ice water

Filling:

1 1/4 pounds spring onions

Cooking spray

2 cups fresh morel mushrooms, halved lengthwise (about 4 ounces)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) grated Gruyère cheese

Preparation

To prepare pastry, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sour cream and juice in a bowl, stirring well. Stir sour cream mixture into the flour mixture. Sprinkle surface with 3 tablespoons ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill 20 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll the dough, still covered, into a 12-inch circle (about 1/4-inch thick). Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; place dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove remaining plastic wrap.
Preheat oven to 400°.
To prepare filling, thinly slice white parts of onions, reserving green tops. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onions to pan; sauté 15 minutes or until golden. Add mushrooms to pan; cook 5 minutes or until moisture evaporates. Remove from heat. Slice green tops of onions. Add sliced tops, 1/4 teaspoon salt, and pepper to pan; stir to combine. Spread onion mixture evenly over dough, leaving a 2-inch border; sprinkle cheese evenly over onion mixture. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover onion mixture). Place pan on bottom rack in oven; bake at 400° for 25 minutes or until browned.


 Morel mushrooms have been noted to cause poisoning symptoms to some extent when eaten raw or with alcohol. They should therefore not be eaten raw or taken with alcohol.
 Judging when conditions are right for morels is to use natural indicators. There are many plants and trees that begin to grow, bloom, leaf out, etc. at about the same time you are likely to find morels. It is said that the time to look for morels, especially white or yellow morels, is when the oak leaves reach the size of a squirrel’s ear. If you use these indicators for yellow morels, use the preceding stage of plant growth to know when you are likely to find black morels; i.e., instead of using when something is in bloom, use the stage when it is in bud.
Other indicators are:

• When the mayapples start to flatten out
• When the redbuds are in bloom
• When the tulip poplar leaves are the sizes of a silver dollar
• When the flowering quince blooms
• When the garlic mustard forms little broccoli-like heads prior to blooming.
• When the dogwoods bloom
• When the showy orchid is in bloom, it is the peak of white or yellow morel season
• When you see squaw root, it is near the end of morel season
• When the violets bloom
• When the ash tree leaves begin to show green
• When the spicebush has leaves
• When the trillium blooms
  What is a mayapple?
  
  
  Distinctive features: Large deeply cut leaves. Single large white flower under the leaves. Single yellow fruit. One of the first plants to come up in the spring.
  Similar species:
  Height: Up to about 15" tall.
  Flowers: A single flower per plant, white, often hidden under the large leaves. Spring. Most plants do not flower in any given year.
  Leaves: Large, umbrella-like. Flowering plants have two large leaves, non-flowering ones have one.
  Stem: Short.
  Habitat: Forests. Sometimes these plants carpet the forest floor. Sometimes they grow in open fields as well.
  Longevity:  Perennial.
  Comments: The ripe fruits are edible. CAUTION: Do not eat the fruit until it is ripe. Ripe fruits are yellow and soft. Unripe fruits are greenish and not soft. They are slightly poisonous when unripe: green fruits are strongly cathartic. Mayapples are among the first plants to come up in the spring.                                The mature fruits are edible and quite tasty. However, they are poisonous when green. Do not try to eat them until they are yellow and soft
  
  

  

 

Morel Mushroom Pewter  Pendant

                       

                                   

Gearing up for the

Costa Rica Mushroom Foray May 31st- Jan 4th 2015

 This Years Keynote Speaker: Lawrence Millman & Julian Monge

Price $632.00 pp in single or $532 pp sharing

Students: $492.00 pp sharing

Enjoy talks & field trips in the tropical rainforest of Costa Rica

Reservations are now being accepted for the Costa Rican Mushroom Foray

to be led by mycologist-author Lawrence Millman. who has been documenting fungi in places such as Belize, Spitzbergen, Western Somoa,Honduras, the Canadian Artic, Nantucket and Costa Rica.

Lawrence Millman is the author of, "Fascinating Fungi of New England",the only guidebook to New England fungi, as well a book about mycological travel essays entitled, "Giant Polypores & Stoned Reindeer: Rambles in Kingdom Fungi"

For more information & details contact Sandy Schmidt in the USA at 877-907-5360

   Cascade Mycological Society

   Non-Profit 501(c)(3)

Education,Research and Fun With Fungi

I am fortunate enough to be able to go to Costa Rica again this year. As a bonus we will graced by Lawrence Millman and Julian Monge. If you are going to go this year please let me know. We stay at a beautiful villa resort in Costa Rica that sits high a top a dormant volcano surrounded by the most exquisite scenery imaginable. I would recommend you book your reservation now as the villas do fill up fast for this event. 

You can go to this beautiful website to see the gorgeous accommodations.

http://www.lvcostarica.com 

Our villa suite at Las Ventanas Del Mar was so luxurious. I was really overwhelmed at the quality and charm. Our view was amazing overlooking the beach and the rolling hills. I really need to show you the pictures because words cannot describe.

Expect to see wild tortoise roam the island. last year the silence of the island was interrupted by this strange moaning sound. I had to investigate further. I located my bearings on the direction of the sound. I walked up on two tortoises mating. I'm not exactly sure if they had finished properly or stopped because I walked up on them. Before the male turned his attention towards me, he did turn to his mate and touched their lips together for a good ten seconds. I call that a kiss in any language, human or tortoise. The male chased me off a good 400 yards. I am way faster than the tortoise but I give him credit for protecting his domain. You may not want to stick your hand out to feed these guys. I'm quite certain their bite is pretty strong. You can see all this first hand if you stay at the Villas at http://www.lvcostarica.com
Hope we see you there. Mr Tortoise is waiting on you too. Maybe we will get to see the baby tortoise we saw being made last year. I so can;t wait to go back there. 

Mr. Jingles found a morel mushroom !!!

 Want to protect your data and electronic files ? Don't know what to use or who to trust? I was intrigued regarding this web-site I researched today due to a friend is currently using it, they have competitive plans with more storage, if you are a lawyer or are in any other legal field you can have a piece of mind that your clients are protected by this service,and that is Very important ! The site name is Filecloud and with confidence they can protect files & back up data with free sign up. Check them out here http://filecloud.pro/ 

The 3rd annual Morel & Music Festival is coming back to Brown County, Indiana April 23-25th 2015. Make plans today to join the greatest group of people ever assembled in one place! While attending the Morel & Music festival you can enjoy the classes, cooking demonstrations, vendors, contests, & guided hunts throughout the day & then at night hang out and listen to some world class music live from the main stage. When the music ends at midnight on the main stage, the campfire jams & morel hunting stories are just getting started around the 55 acre Bill Monroe Music Park and campgrounds.

The Morel & Music Festival is actually 2 festivals in one!!! 1st its a morel mushroom festival, with some of the greatest  minds in mycology in the world, giving classes, lectures & leading guided hunts. At night the festival transforms into a full blown music festival, featuring some of your favorite bands & musicians from all across the country. 

The Morel & Music Festival is a FAMILY focused event. As always, kids 12 years old and under are FREE (with paid adult) & we have tons of activities lined up to ensure that they are having the time of their lives! The Kids guided hunt is one of the highlights of the fest, Morel Experts "Bird" Snider & Ryan Reichert lead the children on an unforgettable adventure through the woods to find the elusive Morel Mushroom.

Morels abound in Brown County, Indiana! Mushroom hunters from all across the Country have joined us at the festival during the course of the past couple of years. Folks have come in from Washington, Texas, Florida, Colorado, Maine, New York & everywhere in between, to hang out with the greatest shroomers in the world!

Over 12 hours of Live Music, Morel Cooking Demonstrations, Morel Mushroom Classes & lectures, Guided Morel hunts, Indiana State Morel Hunting Championship, Morel Mushroom Auction, Tons of Kids Activities (including the KMC Kids Morel Club), Arts & Crafts Exhibition, and so much more!

Where to sell Morels :Your best bet is to go to all the good local restaurants. If they are good quality, the chefs will pay you a good rate (10-15$ per pound) or
put up an ad on your local craigslist. Check eBay for the price that they are selling for. Checkout this page for buying and selling http://morels-for-sale.com/

Morel Mushroom Hunting in Ohio’s Hocking Hills 

Ohio’s Hocking Hills, a rural recreation area about an hour south of Columbus, is known for its natural beauty, and looks nothing like other parts of the flat state. It boasts caves, waterfalls, gorges, forests and nature preserves where you can hike, kayak, canoe and numerous other outdoor pursuits including morel mushroom hunting.

 Morel mushrooms are known among chefs and foodies as the gold standard of funghi. These mushrooms, which can grow more than a foot in size, have a honeycomb shaped head and a distinctive earthy taste. You can use them in place of  regular mushrooms in almost any dish, or coat them in a light crumb or cracker crust and fry them up in butter. Morels can sell up to $45 a pound. check them out here http://www.explorehockinghills.com/

Are we being seeded by other planets beyond our solar system? The Universe is an immense place that has been around for a long time. Asteroid impacts air currents can hurtle mushroom spores into the atmosphere. Spores can survive the freezing temperatures of space. They are small but they still have mass and attracted to gravity of planets. Perhaps on some distant world mushroom men rule the planets and the stars and forbid such things as walking on the grass and butter. In knowing this ourselves, it is safe to assume an alien race would and could send a message aboard the space faring spores. What is their message. It is hard to say. Until the mushroom men arrive demanding things of our planet, we can only speculate what lies beyond the far reaches of space.

 Mothers Day is around the corner again and I know a lot you know someone who could use cheap television service. I know I was spending a fortune on cable tv and only watching a few channels. I started looking into alternatives like digital air wave boxes and I stumbled across this site.
http://androidtvboxescanada.com
Their web site Shows all the models and services they offer. I bought the Cube Talk Tablet and I like it a lot. I personally think its better than the Apple ipad Air 2. Either way if your in the market for a tablet, do not forget about this Cube Talk. I'll post a picture underneath so you can see.

One other thing I'd like to comment on in regards to Canada. I have done business with just about every country you can imagine and I will have to say Canada gets it right with quality and service every time. Which reminds me, I need to find out when any mushroom events start up in the land of maple syrup and back-bacon.

Health Benefits of Morel Mushrooms

Basics

Morel mushrooms belong to the same species as the truffle, but their appearance is quite different. Morel mushrooms range from tan to dark brown, they’re elongated, 2 to 4 inches long and have a cone-shaped cap covered in a honeycomb texture. Wild morels grow from April through June, depending on the region. You may find dried morel mushrooms in specialty stores throughout the year.

Vitamin D

The primary source of vitamin D is sunlight because exposure to ultraviolet light triggers a vitamin D-producing process in your skin. Vitamin D is not found in many foods, especially not in plant-based foods, but it is present in mushrooms. Morels are one of the highest mushroom sources, according to the U.S. Department of Agriculture. You must have an adequate amount of vitamin D for calcium to be absorbed and used properly. Vitamin D also helps regulate blood pressure and stimulates messenger cells in the immune system. One cup of raw morel mushrooms provides 22 percent of the recommended daily intake of vitamin D.

Iron

In addition to carrying oxygen, iron stores oxygen and senses when its levels are low. Several enzymes depend on iron to complete their biochemical processes. Iron is needed for some antioxidants, the production of genetic material essential for growth and healing and the creation of energy. Men gain 100 percent of their recommended daily intake for iron from 1 cup of raw morel mushrooms, while women get 44 percent of their daily value.

B Vitamins

The B vitamins function as co enzymes, which means they activate enzymes that trigger biochemical reactions. One of the most important processes that rely on the presence of B vitamins is the conversion of food into energy. Two of the B vitamins -- niacin and vitamin B-6 -- may contribute to heart health. Vitamin B-6 removes a substance from the blood that’s associated with a higher risk of cardiovascular disease. Niacin lowers levels of cholesterol and triglyceride, according to the Linus Pauling Institute. One cup of morel mushrooms provides 8 percent of the recommended daily intake of vitamin B-6 and niacin and 11 percent of riboflavin.

                                                                                                     Want to be a truck driver?

I have a brother who gives me a lot of his tips and tricks for morels and he drives truck for this company called Titan Transline Inc.  I f anyone is interested in a job with this company I encourage you to check them out he has been with them for a few years now and is doing very well , they have 50 terminals across USA & Canada .They have standard and specialized equipment for your convenience from dry vans, straight trucks, refrigeration units and flatbeds just to name a few.They have equipment designed to handle oversized & overweight loads. You can reach them either by phone or email or even check out their site here http://titantransline.com/

I have another delicious recipe for you to try!! Happy Morel eating :)

             Pheasant and Morel Potpie

INGREDIENTS

FOR THE PIECRUST:
3 cups flour
Salt
5 tbsp. vegetable shortening
16 tbsp. chilled butter, cut into small pieces

FOR THE FILLING:
1 2½–3 lb. cleaned pheasant, cut into pieces
4 cups rich Chicken Stock
2 bay leaves
1 oz. dried morels
2  potatoes, peeled and cut into large pieces
3 tbsp. butter
3 tbsp. flour
Salt and freshly ground black pepper
1–2 cups onions, blanched for a few minutes and peeled

1 cup fresh or frozen baby peas
1 egg, lightly beaten

INSTRUCTIONS

1. For the pastry: Sift together flour and salt into a mixing bowl. Use a pastry cutter or 2 knives to work shortening and butter into flour until it resembles coarse meal. Sprinkle in up to 10 tbsp. ice water, stirring the dough with a fork until it holds together. Divide dough into 2 balls, wrap each in plastic, and refrigerate for 30 minutes.

2. For the filling: Put pheasant, stock, and bay leaves into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes. Remove pheasant from stock and set aside to cool slightly. Meanwhile, soak morels in 1 ¼ cups hot water in a small covered bowl for 20 minutes. Strain mushroom-soaking liquid through a coffee filter into stock. Rinse mushrooms to remove grit, then set aside. Remove and discard pheasant bones, shred meat, and set aside.

3. Preheat oven to 375°. Add potatoes to simmering stock and cover. Increase heat to medium-low, and cook until just tender, about 10 minutes. Remove potatoes and set aside. Increase heat to medium-high, and boil stock, uncovered, until reduced to 2 cups. Remove and discard bay leaves. Melt butter in a medium saucepan over medium heat, add flour, and cook, whisking constantly, until browned, about 1 minute. Add stock 1 cup at a time, whisking constantly, until stock becomes a smooth, thick sauce, about 10 minutes. Season to taste with salt and pepper (this sauce should be highly seasoned).

Roll out dough on a lightly floured surface into 2 12" rounds. Fit 1 round into a 9" deep-dish pie plate. Prick bottom with a fork, then layer pheasant, morels, potatoes, onions, and peas into the pie. Add sauce, then cover with remaining pastry round. Crimp edges, and cut a hole for steam to escape. Brush top with beaten egg. Bake for 1 hour. Remove from oven and set aside for 15 minutes before serving.

The Curious Morel: Mushroom Hunters' Recipes, Lore and Advice

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           Our small company has around 12 pc users and I have been paying for IT Services on a part time basis now for around ten years. I have never been fully satisfied with the service. Don't get me wrong The companies I have used always eventually get the job done, yet there is waiting involved, the technician sent is usually always someone different. In the end I spend anywhere from $1200 to $1500 a month for a part time IT service. I found this company about a year ago, "Calitso", and my IT troubles are far from me now. Stop Paying by the hour! They fixed me up with a pricing package that fit the size and needs of our company. You can and should give them a call for a free consultation and quote. There website address is www.calitso.com






They also offer VOIP Services compatible from work or home. Cloud Services, Disaster Recovery, fully managed IT support team 24/7, all for one monthly payment. Not bad if I say so myself. For the same price of an hourly part-time headache, I get headache free operations with Calitso. If you know anyone who is running a small business, you should pass along this web address.
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Photo Jigsaw Puzzle                Wall Decor

Chicken and Morel Camp Dish

 Ingredients:

1 3-pound chicken cut into 8 serving pieces
2 cloves minced garlic
1 small onion, diced, or substitute ramps
1 lb of Morel mushrooms
(about 24 medium sized) 1 ½ cups brown rice
3 cups water (you can mix this with some red or white wine, or chicken stock
2 tablespoons butter
Dried herbs such as basil, rosemary, or oregano
sea salt & freshly ground black pepper 
 Directions:


Pump up the camp stove and light the burner!

Heat a Dutch oven over your camp stove, adding the butter or oil.  Add the onions and garlic, or ramps if you're lucky enough to have some. Sauté until softened.

Add the chicken pieces. Brown and season with salt and pepper.  Add the mushrooms and stir.   Add the rice and stir well to coat with oil. Add the herbs and liquid. Bring to a simmer and cover tightly.

Reduce the heat to low and continue cooking at a simmer for about 40 minutes, or until the chicken is tender and all the liquid is absorbed by the rice.

         Roasted Pork Loin with Morel Sauce

 

Ingredients

• 1 boneless pork loin (3 to 4 lb.)
• freshly ground pepper (Salt and, to taste)
• 11/2 ozs mushrooms (dried morel)
• 2 tsps olive oil
• 3 shallots (minced)
• 1 tbsp chopped fresh thyme (finely)
• 1 tbsp chopped fresh sage (finely)
• 1/2 cup dry white wine
• 3/4 cup chicken stock
  
• 2 tbsps veal demi-glace
• 2 tbsps unsalted butter       
•      

  Directions:

  Season the pork roast generously with salt and pepper. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
  
  Put the mushrooms in a small bowl and add boiling water to cover. Let stand for 30 minutes. Drain the mushrooms and roughly chop. Set aside.
  
  Preheat an oven to 400°F.
  
  In a large, ovenproof sauté pan over high heat, warm the olive oil until just smoking. Add the pork and brown, 3 to 5 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 140°F, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
  
  Pour off all but 1 Tbs. of the fat from the pan and set over medium heat. Add the shallots, thyme and sage and cook until soft, about 5 minutes. Add the wine, stock and demi-glace and bring to a boil, stirring to scrape up the browned bits. Add the mushrooms and simmer for 5 minutes. Whisk in the butter.
  
  Cut the pork into thin slices, transfer to a warmed platter and spoon the sauce on top. Serve immediately with artichoke fritters.
                                                   

  Chestnut-crusted Walleye with Morel Mushrooms

  

   

  Ingredients:

• 1 lb fresh walleye, or other firm, white-fleshed fish
• 1 Tbsp flour
• 2 – 4 oz chopped cooked chestnuts
• 2 Tbsp cooking oil
• 2 Tbsp butter
• 1/4 lb fresh morel mushrooms (substitute 1 oz dried morels,  reconstituted)
• 1 small shallot, peeled & diced
• 1/4 cup dry sherry
• 1 tsp soy sauce
• Salt & pepper to taste

 Cut the walleye into pieces,  Put cooked chestnuts into a food processor and pulse briefly until the   chestnuts are cut into bits approximately 1/8 inch in size.  Spread them evenly on a large plate.  First, dust the skin side of the fish with flour, then turn it flesh-side down onto the chopped chestnuts.  Press gently. Turn the fish back over and pat any loose bits of chestnut firmly onto the flesh.  Refrigerate for 15 – 20 minutes – the chestnut bits will adhere more securely to the fish.

 split the morels lengthwise and immerse in a bowl filled with cold salted water.  About 2 Tbsp kosher salt per quart of water.

  Soak the morels for about 15 – 20 minutes,  Drain the morels in a colander and gently flush them with cool, running water to remove any residual debris.Once the morels have been thoroughly rinsed, place them on a towel to drain completely. 

Heat 1 Tbsp of butter in a large skillet over medium high heat.  Add the shallots and cook them, stirring frequently, until they begin to soften slightly, about two minutes.  Now add the morels and cook for another 5 minutes.  Reduce the heat to medium, and stir in a generous pinch of flour (about 1/8 tsp).
Add the dry sherry and continue to cook until the sherry is reduced by 2/3.  Stir in the soy sauce and reduce the heat to medium low.  Swirl in the remaining tablespoon of butter until the sauce bubbles and thickens.  Adjust the seasoning to taste with salt and pepper, then remove from the heat and set aside.
Heat the oil over medium high heat in a large saute pan, big enough to accommodate all the fish pieces without crowding. Use a good quality cooking oil.  Personally, I prefer to use grape seed oil because of the high smoke point.  It’s nearly impossible to make it smoke (believe me, I’ve tried) and cooking at high heat really helps to get a nice golden brown crust and crisp skin on the fish without overcooking it.
Once the oil is good and hot, place each piece of fish flesh side down in the pan.  Reduce the heat slightly and cook for about 2 minutes or until the chestnut coating is a rich golden brown.  Carefully turn the fish, and cook for an additional 2 – 4 minutes or until the skin is crisped and the flesh is just cooked through, but still moist.

                                         Remove each piece of fish to a warm plate and top with a generous spoonful of the morel sauce.

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                 Spinach and Morel Mushroom Pizza

             ingredients

• 8-12 oz fresh morel mushrooms (or as many as desired)*
• 2-3 tbl olive oil
• 2 tsps cornmeal
• 6-8 oz fresh baby spinach leaves, rinsed and well-drained
• 8 ozs grape or cherry tomatoes, sliced into quarters or halves
• sea salt, to taste
  
• 8 ozs Monterey jack cheese, shredded
• PIZZA DOUGH
• 2 packages rapid yeast
• ⅛ teaspoon sugar
• ½ cup warm water
• 3½ cup unbleached white flour
• 1 tsp salt
• ¼ cup olive oil
• ½ to 1 cup ice water

Instructions

Prepare the pizza dough PIZZA DOUGH
To make pizza dough in a food processor: In a measuring cup, dissolve the yeast and sugar in ½ cup of warm water. Place the dough blade in the food processor bowl. Add the flour and salt to the bowl. Add the dissolved yeast mixture and the olive oil. Close the lid and turn on the food processor. Very slowly add ½ to 1 cup of ice water through the feed tube while the food processor is running, until the dough forms a ball. Do not let the dough become too wet. Let the processor knead the dough for about 15 seconds. Stop processor. Turn the dough over and process for 15 seconds more. (If the dough should become excessively warm during this process, stop and allow it to cool down before continuing.) The dough should be smooth and elastic. Place the dough in a lightly greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
Punch the dough down and divide into 2 balls. Cover the dough balls with a towel and let rest for 5 to 10 minutes. Makes enough dough for two 16-inch thin pizza crusts. 

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While the dough rises, clean the morel mushrooms as directed below. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the morels and cook until tender, 3 to 4 minutes each side. Using a slotted spoon, transfer the mushrooms to a plate and sprinkle lightly with sea salt.
Oil a 16-inch pizza pan and sprinkle with cornmeal. Stretch one ball of the pizza dough by hand; then roll out to fit the pizza pan. Cover the dough with half of the spinach leaves. Scatter half of the sliced tomatoes over the spinach. Sprinkle with salt. Sprinkle half of the cheese evenly over top. Arrange half of the sliced morels on top of the cheese. Drizzle olive oil over the pizza.
Place the pizza on the lowest rack in a 500 degree oven and cook for 10 to 12 minutes, or until the crust is lightly browned and the cheese is bubbly. Make a second pizza with the remaining ingredients. Makes two 16-inch pizzas.
* To clean morel mushrooms: Trim the stems if needed and slice the morels in half lengthwise. Place them in a bowl of cold salt water, or plain water, and let stand for 5 to 10 minutes to remove bugs and dirt. Drain and repeat several times until the mushrooms are clean. If using salt water, give the mushrooms a final rinse in plain water. Drain the mushrooms well on paper towels, cut side up, or spin them very gently in a salad spinner. Punch the dough down and divide into 2 balls. Cover the dough balls with a towel and let rest for 5 to 10 minutes. Makes enough dough for two 16-inch thin pizza crusts.

Morels Stuffed with Spinach, Ricotta, Parmesan, and Pine Nuts

Ingredients:
16 to 20 medium morels
14 ounces spinach blanched for 2 minutes in a large pot of boiling water, then drained and sprayed with cool water, squeezed out over a colander, and finely chopped
1/4 cup heavy cream
1/2 cup chicken stock
Salt and ground black pepper
Nutmeg
A heaped cup leek julienne (cut into very thin matchsticks)
2 cloves garlic, finely chopped

1/4 cup olive oil
1-1/4 cups Ricotta
3/4 cup grated Parmesan
2 heaped tablespoons pine nuts, toasted dry in a pan for a few minutes over medium heat until slightly browned
1 Tbsp chopped parsley

Instructions:
Trim off the morel stalks flush with the head, leaving an opening into the cavity.
For the sauce, take a handful of the chopped spinach and place in the blender along with the cream and chicken stock. (All the ingredients should be cold.) Add a little salt and pepper, grate in a little nutmeg, and blend until smooth. Reserve in a small saucepan.
Fry the leeks and garlic in half the olive oil over a very low heat for 5 to 10 minutes, until soft. Place in a medium-sized bowl and let cool. Combine the leeks with the Ricotta, Parmesan, most of the pine nuts, salt, pepper, the remainder of the spinach, and the parsley.
Carefully spoon or pipe the mixture into the morels, then place them on a baking tray, brush with the remainder of the olive oil, season, and cook in the oven at 425°F (220°C) for 15 to 20 minutes. Heat up the spinach sauce and spread on warmed plates. Place 4 to 5 morels on top and garnish with the remainder of the pine nuts.

Morel mushroom mousse in a puff pastry cup

     

Morel Mushroom Mousse

8-10 dried morel mushrooms

2 stalks of green onion

1/4 cup chopped parsley

4 oz butter

1/2 cup champagne

1/4 cup Parmesan cheese

1/2 tsp salt

1/3 cup heavy cream

Reconstitute the dried mushrooms in the champagne. (reserve 2 mushrooms to slice and use as garnish) Saute mushrooms, onions and parsley in butter until soft. Add the champagne that mushrooms were reconstituted in and reduce until dry. Cool completely. In food processor, combine mushroom mixture, Parmesan cheese and salt until finely chopped. In a stand mixer whip the cream to stiff peaks then fold in the cooled mushroom mixture. Pipe mixture into tiny tart shells or onto crackers. Decorate with parsley leaf and discs of sauteed morel mushrooms
 Makes filling for one dozen 2-1/2 inch tarts, or tons of crackers or a few bowls of pasta.

 Souffle pancake with roasted orange peppers, spinach and morel mushrooms.

 Souffle Pancakes

3 egg whites

3 egg yolks
1/2 c flour
dash of salt and fresh ground pepper

1/4 water (or less)
 Beat the whites to form stiff peaks. Mix together egg yolks, flour, salt and pepper with water to form a stiff batter. Fold batter into whites incorporating completely. Spoon palm size dollops of batter onto hot pan and cover so cake can rise. Let cook two minutes on one side turn gently and cook 30 seconds on other side. Remove from heat.The earthiness of the spinach and morels played nicely with the sweetness of roasted orange peppers

 Mushroom stew with Morels

 

Ingredients (for 2)
100 g dried morels
1/8 l vegetable broth
250 g white mushrooms
2 small onions
30 g butter
100 g creme fraiche
salt, fresh pepper
1 bunch chives

Cooking Instructions
- Rinse the morels in a sieve; bring broth to a boil; pour it over the morels and let them in the broth.
- Wash and clean the mushrooms (don’t cut them).
- Chop onions into fine cubes; saute them in the butter until transparent.
- Add mushrooms, saute them until all liquid is evaporated; add morels with the broth; let it boil covered for 10 minutes.
- Add creme fraiche and without the lid, let it boil until a creamy sauce has developed (about 5 minutes).
- Add salt and pepper.
- Cut chives in fine slices and sprinkle over the stew.

  Morel Mushroom and Asparagus Eggs Benedict

 

Ingredients

• 1 tablespoon olive oil
• 1 large shallot, finely diced
• 1 clove garlic, chopped
• 1/2 teaspoon thyme, chopped
• 1 tablespoon butter
• 8 ounces morel mushrooms, halved or quartered depending on size
• 1/4 cup white wine, or broth
• 1/2 cup heavy cream
• salt and pepper to taste
• 4 slices multi grain bread, lightly toasted
• 12 spears asparagus, blanched
• 4 poached eggs

Directions

1. Heat the oil in a pan over medium heat.
2. Add the shallot and cook until tender, about 2-3 minutes.
3. Add the garlic and thyme and cook until fragrant, about a minute.
4. Add the butter and let it melt.
5. Add the mushrooms and cook until they release their moisture, about 3-5 minutes.
6. Add the wine or broth, deglaze the pan and cook for 2 minutes.
7. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the meat to minimum.
8. Bring a large pot of water to a boil and reduce the heat to medium.
9. Swirl the water in the pot.
10. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat with another egg.
11. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Repeat with remaining two eggs.
12. Place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce.

     
                    

               Beef Tenderloin with Morel Mushroom Bordelaise Sauce 

Beef Tenderloin with Morel Mushroom Bordelaise, Garlic Mashed potatoes and
Haricots Verts ( french for green beans)  in brown butter with almonds.

Roast Beef Tenderloin with Rosemary

1 8lb Beef Tenderloin, cleaned and trimmed
1/2 cup fresh rosemary leaves
1 1/2 Tbsp coarse sea salt
1 Tbsp Freshly ground black pepper
2 Tbsp olive oil

Preheat oven to 400 F.

In a food processor combine rosemary , salt, pepper and olive oil and process until rosemary is coarsely chopped. Place tenderloin on a rack in a large roasting pan. Spread rosemary mixture evenly over all surfaces of tenderloin.Roast tenderloin  for approximately 40 minutes.Remove tenderloin from oven, tent with foil and allow to rest for 15 minutes before slicing into 1/2 inch thick slices. Serve with Bordelaise sauce.
      Bordelaise Sauce
1/2 oz. dried morel mushrooms
1 cup boiling water
4 Tbsp butter
1 shallot finely chopped
8 oz mushrooms chopped
1 tsp ground thyme
1/2 cup flour
2 cups red wine
2 cups water
4 tsp beef stock concentrate
salt and freshly ground black pepper to taste.

In a small bowl combine dried morels and boiling water, allow to steep for 15 minutes. Meanwhile melt butter in medium sauce pan, add chopped shallot and mushrooms and saute 10-15 minutes. Remove morels from liquid, reserving "mushroom tea". Chop morels and add to sauce pan. Add thyme and flour and stir. Cook for 5 minutes. Add wine and water and stir to dissolve flour mixture. Add beef stock concentrate and cook over medium heat until sauce thickens. Adjust seasoning with salt and pepper. Serve with Beef tenderloin.

Savory Morel Mushroom Bread Pudding Omg!

Ingredients

• 5 medium morel mushrooms, roughly chopped
• 2 tablespoon mushroom broth (from reconstituting dried mushrooms)
• 4 eggs
• 1/2 cup half and half
• 4 pieces of toast, cubed
• 1 teaspoon fresh thyme
• 1 teaspoon dried basil
  
• 1 teaspoon onion powder
• Salt and pepper

directions

• 1 Preheat oven to 350 degrees. Butter a square baking dish.
  
• 2 In a medium-sized bowl, beat the eggs, mushroom broth, and half and half. Gently stir in remaining ingredients. Allow bread to soak up eggs (about 5 minutes).
  
• 3 Pour contents of the bowl into the baking dish. Cook for 20-25 minutes until set.
  
• 4 Cut and serve - add cheese if you want a little extra treat!
  

Fiddlehead Fern and Morel Mushroom Pasta

 Fiddleheads are young, coiled fronds of the Ostrich Fern.  They have a very mild flavor and a pleasant crunch. To me, they taste somewhat like broccoli stems. Fiddleheads taste great with morel mushrooms. Both fiddleheads and morels come into season at the same time; so it makes sense to use them together. The bright delicate flavor of fiddleheads paired with the earthiness of morels is just exquisite.

Fiddlehead Fern and Morel Mushroom Pasta Recipe

serves about 3-4
1/2 oz dried morel mushrooms
3 oz fiddlehead ferns (about 18-20 pieces), washed well
1/2 pound pasta
3 tablespoons butter or olive oil
2 cloves of garlic, chopped
2 sprigs of thyme
1/4 cup heavy cream (recommended) or milk
salt and pepper
Boil water in a small pot, add dried morel mushrooms to boiling water. Immediately turn off heat. Cover and let the mushrooms soak for about 15 minutes. After 15 minutes, drain and squeeze excess liquid from the mushroom. Reserve about 1/4 cup of the mushroom soaking liquid.
In another pot, boil more water, add fiddlehead ferns and boil for about 2 minutes. Then remove from water and submerge in a bowl with cold water and ice cubes. This will stop the cooking process and keep the fiddleheads crisp and green.
Cook the pasta in plenty of salted water till pasta is al-dente. Don’t overcook pasta.
While pasta is cooking, heat a skillet and add butter or olive oil. Add chopped garlic, thyme, and drained morel mushrooms. Cook till morels are soft. Add drained fiddleheads, cream, and 2 tablespoons of mushroom soaking liquid. Cook on low heat for about 1 minute. Add salt and pepper. For a thinner sauce, add more mushroom soaking liquid. Add the boiled pasta and toss.
 

How to cook and store fiddleheads

- Remove any brown stuff and dirt on the fiddleheads. Trim the ends

- Wash them throughly in cold water

- Fiddle heads taste best when blanched in salted waterfor 2-4 minutes or until they are tender but crisp. Use blanched fiddleheads in pasta or lightly saute them in butter

- Instead of boiling, fiddleheads can also be steamed till they are crisp-tender

- Blanched/steamed fiddleheads can be patted dry and frozen

- Don’t eat fiddleheads raw, they can make you sick!

- Consume fiddleheads immediately after your purchase or foraging trip. They don’t keep very well

k- If you must store fiddleheads, wrap them loosely in a plastic bag and refrigerate them. Use within one day

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I was visiting some friends and they were giving me ideas on who to call to have my driveway replaced and looking fresh and new again, Here is a sealing company serving Hamilton you can call or text them for a quote and they give you recommendations on different methods of fixing and different methods to create what you are looking for either for cleaning or sealing to make everything look great for years to come , they will even do a price match guarantee.

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Grow Mushrooms - Build An Auto Terrarium

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One day after a long morel mushroom hunt and finding a jackpot of morels I got to my car I began to remember I need to get the car a tune -up and remembered last time I got the car tuned up at Bosch Car Service and they were very good they have experienced mechanics who know what they are doing and care about your safety first and foremost , and give great estimates ! They even provide a first time discount of 10% with a free 25  point inspection .At this time they are even looking for an apprentice with experience and are accepting applications check them out here http://boschcarservicewelland.com/

French-Style Short Ribs

 

Ingredients

• 1 tablespoon cooking oil
• 3/4 cup chicken broth
• 1/2 teaspoon pepper
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 8 ounces morel mushrooms or other fresh mushrooms
• 16 baby pink or golden beets, or 4 medium carrots, cut into 1-inch pieces
• 4 leeks
• 2 teaspoons finely shredded lemon peel
• 1/3 cup dairy sour cream
• 2 pounds boneless beef short ribs
• 1 tablespoon all-purpose flour
•  

  Directions

• Cut meat into 8 serving-size pieces. In a heavy, large saucepan or Dutch oven brown short ribs in hot oil over medium-high heat. Drain off excess fat. Add chicken broth, pepper, rosemary, thyme, and salt. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
• Meanwhile, clean fresh mushrooms. If using morel mushrooms, soak in a bowl of cold, lightly salted water for 15 minutes. Drain, rinse, and drain again. Wash other mushrooms by gently wiping with a damp towel or paper towel. Halve mushrooms.
• For beets, remove roots and all but 1 inch of stems; wash beets well. Do not peel. Cut in half lengthwise.
• For leeks, remove any tough outer leaves. Trim roots from base. Cut away tops leaving white portion. Slit lengthwise and wash well. Cut crosswise into 2-inch slices.
• Add beets or carrots and lemon peel to meat mixture. Simmer, covered, for 20 minutes. Add mushrooms and leeks. Simmer, covered, 10 minutes more or until vegetables and meat are tender. Use a slotted spoon to transfer meat and vegetables to serving dish. Cover to keep warm.
• Measure 1 cup cooking liquid. If necessary, add more chicken broth to make 1 cup. Return to large saucepan. In a small bowl stir together sour cream and flour. Stir into cooking liquid. Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. Spoon meat and vegetables into serving bowls. Ladle sauce over meat and vegetables

• Need a new wardrobe? Check out  * The Answer*
  

  
  They have a variety of plus size apparel for a new wardrobe to chose from casual and formal , American,European,& Canadian fashions.They also have jewelry and accessories and even coats, you can even get fashion tips! Who wouldn't love that? The company started out in 1986 and they have established a great rating and understanding that even thought you are a size 14 to a size bigger you don't have to wear plain baggy dull attire you can amp it up and feel the confidence to ask for that raise you have been wanting.check them out here http://theanswer.ca/                                                                                                                                                                                                            Morel Ice Cream Sandwich: Sooooooo Delicious!!!
  
  Ice Cream Base:
  
  • Whole Milk 
  • Morel Mushrooms
  • Smoked Bacon
  • Skim Milk Powder
  • Egg Yolks
  • Cane Sugar                                                             
  • Clean and scrub the fresh morel mushrooms well.
  • Roast the morel mushrooms in the oven to intensify flavor.
  • Render most of the fat from the bacon.
  • Keep the bacon to a minimum.

  • Allow the mushroom and bacon to infuse the milk for at least 24 hours.This ice cream was made with Dry Ice.                                       *Attention*  There are some things to keep in mind when working with dry ice.

  • Do not allow it to touch your skin, it will burn.
  • Has a very short shelf life.
  • Use it pretty soon after purchase.
  • Keep in a foam cooler.
    
  • It will eventually evaporate.
  • Break into very small pellets before service. Big chunks of dry ice in the ice cream will burn the mouth.                                             
    *Chocolate Chili Cookies*
    
    
    This cookie dough was made with 2 different chocolates...
  • Semi-sweet
  • Chocolate chili                                                   
    

    Moving?This company that I have used in the past has all of your moving needs from packing paper,specialty boxes to bubble pack. They even provide essential moving tips to make it easier financially.They provide moving coverage & storage protection which that is a bonus! So you have that peace of mind for your belongings. And if you are in an office with several employees they can move  all that furniture as well in a timely manner so their will be no interruptions from work. With features that include  : A moving consultant who is certified,plenty of trucks so no waiting, several moving equipment for your access just to name a few you can even get a quote , how's that for convenience?  check them out here >>>http://grandrivermoving.com/

     

    Morel custard with a shallot jus

    
    225g (1/2 lb) fresh morels (caps only), split
    or 60g (2oz) dried morels*
    1 cup white mushrooms (caps only)
    4 large shallots, peeled and thinly sliced
    1 clove garlic, peeled and chopped
    120ml (1/2 cup) chicken stock
    2 tbsp unsalted butter
    1 sprig sage
    1/2 tbsp sugar
    1 tbsp vinegar
    2 large eggs
    1 cup heavy cream
    freshly ground black pepper
    

                                  Directions

    Melt half the butter in a large pan over a medium heat. Add 1 tbsp of the shallots, half the sage and garlic then sauté for a couple of minutes until fragrant. Add the morels and white mushrooms, season with salt and pepper, then continue cooking until all the moisture has evaporated whitout the mushrooms colouring (about 10 minutes). Add 1/4 cup of chicken stock to the pan and bring to the boil, letting it bubble for a couple of minutes.
    Drain the mushrooms, discard the sage and reserve 4 pieces of morels if you wish to garnish the custards with them later (we didn’t bother). Put the mushrooms back in the pan and add the cream, stirring well to combine. Bring to a boil and simmer for 3 minutes. Remove from the heat, season to taste and leave to cool for a few minutes. Pour into a food processor, then crack in the eggs and blend until smooth.
    Preheat the oven to 180°C (350F°).
    Butter 4 ramekins or soufflé cups (roughly 6cm x 3cm/2.5″x1″) and spoon the mushroom mixture carefully into each. Place in a deep baking pan and fill with water to about 3cm (1 inch) deep. Place in the middle rack of the preheated oven and bake for 35 to 40 minutes, or until the custard is set.
    Meanwhile, melt the remaining butter in a pan over medium heat and sauté the remaining sage and shallots for 6-8 minutes, until softened and light golden. Add the sugar and continue cooking until the shallots are lightly caramelised. Splash in the vinegar and cook, until evaporated. Pour in the remaining 1/4 cup of chicken stock and boil for 2 minutes.
    Remove sauce from heat, discard the sage and season to taste.
    To serve, unmold the custards onto a warmed serving plate, spoon over a little of the shallot just, and top with the reserved morels (if using). Serve immediately.
    *soaked for 3-4 hours in warm water, then drained (you can also use dried porcini/ceps).
    

    Morel Mushroom and Brie Tart

     

    Ingredients
    1 sheet puff pastry
    2 tablespoons butter
    ½ sweet onion, diced
    2 cloves garlic, minced
    2 oz dried morel mushrooms, reconstituted and chopped
    1 tablespoon fresh rosemary, chopped
    ½ teaspoon salt
    ¼ teaspoon pepper
    4 oz brie, cut into bite sized pieces
    ¼ cup half and half
    
    Directions
    1.  Preheat oven to 400 degrees F.  Spray a baking sheet with Pam or cooking spray.
    2.  Roll the Puff pastry into a square, about 12×12 inches and place on baking sheet.  With a knife, score the puff pastry in a square about 1 inch from the edge.  Poke the inside portion of the square with a fork at 1 inch intervals.  Bake the pastry for 15 minutes.
    3.  While pastry is baking, melt butter in a large sautee pan over medium high heat.  Add garlic and onion, and cook until onion is translucent, about 6 minutes.  Add mushrooms, rosemary, salt and pepper and cook for 3 more minutes.
    4.  In a small saucepan, heat half-and-half and 2 oz of the brie over medium heat, until brie becomes soft and spreadable. 
    5.  Spread brie mixture on the inside square of the puff pastry, then spread morel mushroom mixture.  Top with scattered pieces of the remaining brie.  Bake for 20-25 more minutes.                                                        
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  • When I go morel mushroom hunting the first of the season is tough for joints so I have this safe remedy for joint pain it is actually made from Cambridge Laboratories a fast growing natural supplement manufacturer your satisfaction is guaranteed ,they also provide other natural products as well , so if you suffer from migraines like a lot of people do this is all safe , natural and very effective they have a product for you.They even have a FAQ page so you know what it is that you are taking so you are properly informed. I take the joint aide and it is the best , check out the website here http://cambridgelaboratories.ca/
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                    Morel Mushroom Mousse

  •  

    

    
    Ingredients
    
    
    2 teaspoons unsalted butter
    4 ounces morel mushrooms, cleaned and cut in half
    Finely ground gray salt
    Freshly ground black pepper
    2 chicken tenders (remove from the chicken breasts), white tendons removed
    1 large egg yolk
    1/3 cup heavy cream
    Method
    
    
    Melt the butter in a skillet large enough to hold the morels in a single layer over medium heat. When the butter starts to foam, add the morels. Sauté until tender, 4 to 5 minutes. Season with salt and pepper. Transfer to absorbent towels. Set aside to cool.
    Puree the chicken tenders with the morels in a food processor until smooth. Add the egg yolk and pulse to incorporate. Pass the mousse through a sieve or fine mesh strainer into a bowl. Season with salt and pepper.
    Whip the cream to stiff peaks. Fold into the chicken-mushroom mixture. Keep the mousse refrigerated until ready to use
  
  
  

  Manitoba Chocolate Morel Mushroom Gâteau

   Ingredients
  Cake
  5 medium morel mushrooms
  1/4 cup Madeira wine
  1 Tbsp unsalted butter
  1/4 cup granulated sugar
  1/4 cup all-purpose flour
  1/4 cup cocoa powder
  1/4 tsp baking powder
  2 medium eggs
  Sauce
  1/4 cup whipping cream
  1/4 cup Madeira wine
  2 Tbsp honey
  Method
  Cake
  1.  Preheat oven to 400°F.
  2.  Soak mushrooms in Madeira wine. Separate wine and mushrooms. Set wine aside.
  3.  In a saucepan, add butter and mushrooms. Sauté for 2 minutes, then add reserved wine and sugar. Simmer for 3 minutes.
  4.  In a medium bowl, combine flour, cocoa and baking powder. Add eggs and mushrooms, once again reserving wine. Mix well.
  5.  Butter and flour 8 oz ramekin. Pour batter 3/4 to the top
  6.  Bake for 13-15 minutes. Cool.
  7.  Cut off top and dust with powdered sugar. Top with sauce.
  Sauce,
  1.  In a saucepan, combine reserved wine with another 1/4 cup wine. Add cream and honey and reduce until it coats the back of a spoon.
  
  
  

  Morel Mushrooms in Wine Sauce

  
  
  After a great day with friends mushroom hunting and finding a huge number of morels  and it was exciting driving back we were talking about a few inventions we wanted to learn how to get things started and make some money , while we were at my house cleaning the morels my friend Tom did some research and came across this site called INNOVATIVE LICENSING & PROMOTION, INC. ,they have been in service for over 20 years,and you can either call them or email whichever you prefer they will go over your ideas and give you suggestions on your path.They have videos to watch that help you step by step ,Very friendly and helpful , we just got started but it looks promising go to the site here http://2innovative.net/
  
  
  
  
  

  Morels in a Marsala sauce over Filet Mignon,
  and Grilled Asparagus with a Port Morel sauce.

  

  Ingredients
  Morel Mushrooms (about 1 a pound) Filet Mignon Garlic to taste 3 Garlic Cloves 1/2 Stick of butter Sweet Marsal Salt and Pepper to Taste Port Fresh finely chopped Parsley 3 finely chopped shallots	Directions: Cook the Morels in the butter.  Add the salt, pepper, garlic,  and shallots After the morels have cooked down, and the wine Continue to cook, until most of the wine has cooked off.  Add some more, and cook down some more , Grill the steaks and Broccoli Plate the broccoli and steak, pouring the sauce over each
  Starting a new business for the first time can be stressful and it doesn't have to be......now you can enter the business world with ease at mind with this book written by Gary Bizzo business coachin Vancouver,it was nominated for the small business book award in 2014 , very useful information here >http://garybizzo.com/       Cheesy Morel Pie          Ingredients:                                     1 lb morel mushrooms, rinsed and sliced 1 tsp mince garlic (sold in jars in dairy section) 5 slice bacon, uncooked 1 medium sweet onion, chopped 1 pkg cream cheese, room temperature 1 c sharp shredded cheddar cheese 1/2 c Swiss cheese, shredded 3 Tbsp Parmesan cheese 3 large eggs 3 stick asparagus, fresh salt and pepper, to taste 1/2 tsp paprika 1 small red pepper, diced 1 pkg refrigerated pie crust Directions    1 In a large skillet, fry bacon until done. drain on paper towel. when cool enough chop up in a food processor. set aside. 2 In the bacon drippings saute sliced morel mushrooms,onion,garlic,asparagus,and red pepper until veggies are tender. 3 In a large bowl beat eggs until foamy. Add cream cheese and beat until smooth. Mix in salt & pepper. Add veggie mixture and bacon pieces. 4 Unroll pastry in a 9" deep dish pie pan. Trim and flute edges. Fill bottom with cheddar cheese. Pour mixture in on top of cheese. Top with Swiss cheese, sprinkle Parmesan and paprika on top. 5 Bake at 375^ for 30 min.           *ATTENTION* Looking for apartment rentals? If you are just looking to rent or you are or about to be retired you can check theses rentals out , rent is affordable and everything is clean and safe and some things are included with rent you will have to research this subject further as well as other savings that are included . Equipped kitchen , That is a bonus! You can apply online and even email them if you have questions or concerns and they happily assist you with anything. You can even do a rental search for yourself to see if the apartment rentals will be a good fit for you and your family and so you can decide what you can afford financially. At the retirement residence you have all the benefits even wheel chair accessibility. Those are all good reasons and you can find more at this site  http://wallaceliving.ca/ Salmon with Pinot Noir Sauce & Morels   Sauce 2 tbsp shallot, minced 1/2 star anise 1/2 tsp fennel seeds, lightly crushed 1 tsp honey 2 cups chicken stock 2 cups Pinot Noir 4 tbsp cold unsalted butter 1/2 lb wild salmon fillet olive oil salt & pepper 1/4 lb morels, halved butter 1. To make sauce, combine sauce ingredients in large pan and bring to boil. Reduce heat and simmer until reduced to 1/4 cup, about 30 minutes. Strain through fine wire mesh and return to pan. Whisk in butter over medium heat until sauce is syrupy. 2. Meanwhile pre-heat oven on broil. Brush salmon fillets with olive oil and season with salt and pepper. Place salmon skin side down on aluminum foil on baking sheet, within 6 inches or so of heating element. The rule of thumb is 10 minutes of broiling per inch of thickness; I usually cook salmon less than the rule of thumb. 3. Saute morels separately in a small pan with butter. 4. Spoon sauce onto warm plate, place salmon over sauce, and shower with morels. The Mushrooms Are Calling!  These are Limited Edition Shirts and cannot be found in stores. A quality keepsake that's cool enough to wear every day       http://teespring.com/themushroomsarecalling Weather you are looking for real estate in Burlington Ontario to buy a home or sell your pre existing home and don't have any clue on how to get started, check this realtor Gaby Le'veille' she has helped me and my family in the past she listens to your needs financially or whatever you are looking for in a home and ask you some specific getting started questions and work with you with also finding your dream home and assists you step by step so you don't feel so overwhelmed and she will do her best to find the best fit for you even if you are wanting to sell she will do everything she can to help you along the way so you can check out the site and even do your own research on the Mortgage Calculator after clicking the Mortgage info button check it out here and good luck buying or selling  http://gabyleveille.ca/                   Mushroom crostini A Mushroom lover's treat!!!  500g mushrooms - I used a combination of chestnut, shitake and morels. 1 tbsp butter + 1/2 tsp butter 1 tbsp + 1 tsp extra virgin olive oil 1 medium onion, chopped finely 2 tbsp low-fat creme fraiche 1 baguette cut into 1/2 inch slices (about 10-12) handful of flat leaf parsley, chopped 1/4 cup Parmesan or Pecorino cheese (optional) freshly ground pepper Salt to taste Clean the mushrooms and slice them into smaller pieces.  Melt 1 tbsp butter and 1 tbsp of oil in a skillet over medium high heat. Add the mushrooms to the melted fat along with salt and cook them till they are browned nicely and all the liquid has evaporated. The browning concentrates the mushroom flavor. Do not overcrowd the skillet, otherwise the mushrooms will end up boiling in their own liquid. Remove the mushrooms to a cutting board and chop roughly when they have cooled down. Return the skillet to the heat and add the remaining oil and butter.  Add the chopped onions and thyme and saute till the onions just start to brown. Add the chopped mushrooms back to the pan and season with salt and pepper. Mix in 1-2 tbsp of creme fraiche and the chopped parsley. Remove from heat and keep aside till the time you need it.  To prepare the bread slices - Warm the mushroom mixture in a pan or microwave it for 1-2 minutes. Pre-heat the grill at a high setting. Brush the bread slices with olive oil on both sides and arrange them on a baking sheet. Place them on the highest rack in the oven and grill for a few minutes till they are nicely toasted. Turn the slices over and do the same on the other side. Spread the mushroom mixture on to the bread slices and sprinkle some cheese on top before serving.    Crab-stuffed Morel Mushrooms   Ingredients: 20 fresh morel mushrooms 1 ½ cups bread crumbs 2 small or ½ cup crab meat 1 large rib of celery, thinly sliced 1 small onion, finely diced Zest of 1 lemon 1 Tbsp fresh thyme leaves 4 Tbsp Parmesan cheese, grated 1 egg beaten with 1 tsp water Louisiana hot sauce, 4 dashes or to taste Salt and freshly ground pepper 1-2 Tbsp Madeira 1 Tbsp butter, melted  Cut the morels in half lengthwise to expose the hollow center.  Prepare a large bowl of salted water by adding 2 Tbsp to a gallon of cold water and immerse the morels for about 40 minutes or up to 1 hour.  Unlike many other mushrooms, morels do not readily soak up water.  Wild morels come straight from the forest and their honeycomb structure can harbor grit and forest debris – not to mention the occasional creepy-crawly.  The salted water is just the thing to convince any hitch hikers to move on. Drain the morels, then rinse gently with cold water to flush away any remaining grit.  Drain the morels again and lay them out on a tray lined with paper towels. In a large bowl, combine the crab meat, sliced celery, diced onion, bread crumbs, Parmesan cheese and thyme.  Using a micro plane grater or zestier, finely grate the peel of one lemon and add it to the mixture. Personally, I prefer a micro plane.  The sharp little blades don’t dig deeply into the lemon rind, so you get just the aromatic peel – not the pithy white. Beat the egg with the water and stir into the crab meat mixture.  Add the hot sauce, and salt and pepper to taste.  The crab meat mixture should be just moist enough to cling together when gently pressed into a spoon.  If the mixture seems to dry, add a Tbsp or two of Madeira to moisten. Brush the bottom of each morel half with a little of the melted butter and lay them out on a baking sheet. Scoop up a spoonful of the crab meat mixture and press it firmly into the cavity of a morel half, mounding it up above the surface of the mushroom.  Repeat with the remaining sliced morels until all have been filled and are laid out, slightly separated, on the baking sheet. Preheat the oven to 350 degrees.  Bake the crab-filled morel halves for about 20 minutes or until the tops are golden brown and the mushrooms are cooked through and tender. If you are in  need commercial snow removal rates at competitive prices this business has been around for seven years they are pros at  snow removal, lawn maintenance, and sod installation that's just to name a few, You can get a quote for any job by calling them and that way you know about how much you will be spending.give them a shout you won't be disappointed  http://snowremovalfast.ca/ Baked Cod with Morels   Ingredients 8 ounces fresh morels, trimmed, or 4 ounces dried morels plus 4 ounces fresh cremini (baby bella) mushrooms 4 tablespoons extra-virgin olive oil, divided 3/4 teaspoon kosher salt, divided 3 cloves garlic, finely chopped 1/3 cup coarsely chopped flat-leaf parsley 1/2 teaspoon ground pepper, divided 1 1/2 pounds Pacific cod (see Tip), cut into 4 portions 1/4 cup lemon juice 1/4 cup coarse dry breadcrumbs Preparation Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. If using fresh morels, briefly swish in a large bowl of tepid water. Drain and repeat as many times as needed to remove all the dirt. Gently but thoroughly pat dry; coarsely chop. (If using dried morels, soak in 2 cups warm water for 30 minutes. Strain in a cheesecloth-lined sieve and reserve the soaking liquid. Rinse to remove any remaining dirt and coarsely chop. Thinly slice creminis.) Heat 2 tablespoons oil in a medium skillet over medium heat. Add the fresh morels (or creminis) and 1/4 teaspoon salt and cook, stirring occasionally, until browned, 5 to 7 minutes. Add garlic and cook, stirring, for 5 seconds. (If using dried mushrooms, stir them in along with the reserved soaking liquid, increase heat to high and boil until the liquid is mostly evaporated, about 8 minutes.) Remove from heat and stir in parsley and 1/4 teaspoon each salt and pepper. Place fish in a single layer in the prepared baking dish and sprinkle with 1/4 teaspoon each salt and pepper. Divide the mushroom mixture over the fish. Drizzle with lemon juice. Mix breadcrumbs and the remaining 2 tablespoons oil in a small bowl and sprinkle over the fish. Bake until the fish is just cooked through and the breadcrumbs are brown, about 20 minutes. Let rest for 5 minutes before serving.                           Air Duct cleaning and more !!!!!  It is that time of year again usually every 3 years I get my air ducts cleaned with this excellent company. So I wanted to pass along some info about a company called Areoseal Solutions I currently use. The health benefits of duct cleaning will improve breathing , save you money, and assist you will maintaining performance for your system.  They provide air duct cleaning for residential and even commercial cleaning needs and also have duct sealing so you will save money,they will go over all the information with you to make sure you have a clear understanding of what is needed. Areoseal Solutions can even give you a quote for water softening. In search of a Smart Thermostat? Well they provide those as well and a great feature that it has when you are not home and another family member it will adjust to their comfort settings and other great features as well. Be sure to check out their awards section it is very impressive , and you can easily contact them and they provide quotes for your convenience.They have a blog and you can even get tips on winterizing your home !!! check out the website http://aerosealsolutions.ca/ they want to assist you in saving money on anything you need.

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Morel Wild Mushroom Powder - 1 oz (28g) - All Natural & Unrefined

  

• Amazing in any Mushroom Recipe!
• Super Immune Booster!
• Made From Wildharvested Morel Mushrooms!
• Our Best Morel Product!

Morels with Roasted Asparagus and Crispy Fried Eggs

1 bunch thin asparagus (ends trimmed, peeled if necessary)
2 tablespoons olive oil
1/4 pound  morel mushrooms
4 tablespoons salted butter
2 free-range eggs
Flour, for coating the mushrooms
salt and freshly cracked pepper
To Prepare the Mushrooms:  Cut the mushrooms in half, lengthwise.  Place in a bowl of cold water with 2 tablespoons of salt.  This will kill any bugs that may be on the mushrooms.  Let them sit for a few hours or overnight.  Rinse with cold water when ready to use and pat dry.  Allow to air dry a bit, if time permits.  (Note:  People are quite divided on the subject of wiping them off with a damp cloth or submerging into water.  Do whatever you want.  This worked for me.)
To Roast the Asparagus:  Pre-heat oven to 400°F.  Place asparagus on a rimmed baking sheet and toss with the olive oil. Sprinkle with salt and pepper.  Roast for 10-12 minutes, or until tender.
Meanwhile:  In a medium-sized skillet, heat the butter.  Lightly coat the mushrooms in the flour.  Place into the hot butter and saute for around 2 minutes on each side, depending upon the size of your mushrooms.  When finished, remove mushrooms and place on a paper towel.
In the same skillet, using the butter the mushrooms were sauteed in, cook the eggs to your liking.  I prefer mine over-easy.
To assemble: Place the roasted asparagus on a plate and put the egg on the top.  Then sprinkle with the crispy mushrooms.  Finish with salt and pepper, if necessary.  Enjoy!

 I Love Renovations Don't you??      

                             

Next time you are planning to design any room of your home this company has the experts for you to give your ideas too and they will create it and go over all the specifications and create design ideas , they have contracts for you to go over with them , very thorough. So , after all the information is completed and you are satisfied the next step is the most thrilling and that is for your dream to become a reality and they start building it.They will stay in contact with you the whole way so you understand everything so you can relax and know your dream is coming alive.Or if you just want a quote that's ok as well. On the site you will see examples of their work so you can see the fine craftsmanship and heart they put into their work ,Their are tips and tricks on their site as well. Click the link and check them out if you do have something in mind for them and you go for it I would love to hear about it or see pictures ! Until then go here >http://iloverenovations.ca//