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Champignons

Mushrooms

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
There are many edible mushrooms. Of the wild variety the morel is the best. Its flesh looks like a sponge and it grows in a cone shape. You cannot mistake the morel. They are one of the joys that come with living in the Midwest. They are found in April and May. (Buy a wild-mushroom guide before hunting.)

Since they grow wild, they are usually quite dirty. Wash them many times in cold water. It is advisable to cut them in half and wash out their hollow inside. Once they are clean, dry and sauté in butter. Then serve à la Maître d’Hôtel. Or they may be served in cream sauce, dipped in batter and French-fried, or dipped in a simple coating and sautéed in butter. Look for morels every spring. Where you find them one year you will usually find them the next year. Keep their hiding place your secret. They like to grow in damp areas around rotting logs, but not on them. Cultivated mushrooms are not the delicacy that morels are.

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