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By Roger Phillips

Published 1986

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Morchella esculenta One of the most prized and sought-after of the whole fungus flora, they normally occur from March to May in loose sandy soil, overlying chalk. They must be very carefully prepared before cooking to make sure that no wood lice, earwigs or other tiny creatures are lurking in the cavities. Cut each morel in half, top to bottom, and remove the base of the stem. Wash under a running tap and then drop each piece into boiling water for a few seconds to blanch them.