MORELS IN NATURAL 180G

The morel is a very popular mushroom because it is rare. She is a queen of the undergrowth with her truffle. Chefs often include it as an accompaniment to their poultry or pasta recipe with a crème fraîche sauce. Our preserved morels are a natural and authentic preserve made by our artisanal cannery in Landes. But be careful, if almost everyone recognizes its taste flavors, the preparation of the mushroom must be the subject of all attention because the morel contains hemolysin, a substance which can destroy red blood cells. Fortunately, this toxin is heat labile and is destroyed by heat. The morel has the Latin name “Morchella esculenta”. There are several equally tasty varieties: deliciosa (delicious morel), elata (high morel), conica (conical morel) and rotunda (round morel). Discreet but faithful. This is one of the characteristics that makes seasoned pickers rarely reveal their morel mushrooms. In fact, it grows back from one year to the next in the same plots, on the edge of the same stream, on the same steep embankment which borders a path between violets, dead leaves and debris of branches. It is most often found in deciduous woods, but it is not impossible to find it in gardens or on terraced areas surrounded by forest in the mountains. Like, she's small, she hides. And since it is odorless, you won't be guided by your nose. Furthermore, the season is short; punctuated by one or two outbreaks which occur most of the time during the month of April. Preparation tip: Drain your morels, but do not rinse. Heat in a mixture of butter and olive oil. After 5 minutes, remove the morels from the heat and add crème fraîche. Serve with white meat. Some recipe ideas: egg casserole with morels, foie gras ravioli with morels for the more seasoned, filet mignon with morels…