I’ve only ever eaten wild mushrooms once before and they were accurately identified by someone else. This time we did the identification ourselves. No Morel is poisonous so you don’t have to know exactly what species Morel you have, you just have to be sure it is a true morel.
The inside will be completely hollow.
Cap is attached directly to the stem.
The inside is not hollow. It will be filled with some cottony fibers or chunks of tissue.
The cap is attached to the very top of the stem.
The Morels were lightly fried in butter and garlic and then left to simmer in their own jiuces for 10 minutes or so. The flavour is quite meaty and earthy with a hint of truffle in there.