Alas, mushroom hunting was harder than I thought! I signed up for a morel mushroom hunting class thinking I could get a couple of small paper bags of morels, enough to do a few experiments to really understand morels’ flavor and texture. After an afternoon roaming the woods with my eyes glued to the ground, I came home with a single morel:
It was definitely exciting to see this mushroom poking out of the forest floor. However, my experiments will have to wait until I have better luck and better mushroom spotting skills.
With a single morel, I decided to stick with the common method of preparation: sautéed in butter. Lamp and I have a tradition of eating eggs for brunch on Sundays, so I decided to top my scramble eggs (trứng bác) with sautéed morel slices. A few slices are shown below:
I was impressed with the nutty, earthy and mushroomy flavor of morel. I usually don’t like cooking with butter but in this case, butter complemented morel flavors really well! In terms of texture, the cap slices were soft while the stem slices were crunchier. I didn’t think it worked that well with eggs. Really wished I had more morels to play with!
The morel I took home was of quite big and since it was hollow inside, it’d have been fun to play with various stuffing combinations had I found more than 1 morel. Oh well, crab-stuffed morels will need to wait until I get better at spotting mushrooms on the forest floor. Wish me luck on my upcoming morel mushroom hunting trips! 😀