Mushrooms belong to the fungus group. These are fleshy plants that grow from decayed material. They need nutrients from decay because they do not have chlorophyll. They usually grow in the more temperate regions of the world and during the seasons when the weather is warm and humid.
Mushrooms can probably foun in pastures, grasslands, and forests
There are different types of mushrooms and they have different colors. Some mushrooms are brown or white while others are red, orange, or bright pastel colors. They also vary in size and shape. The most common mushrooms are small with thick stems and caps that look like umbrellas.
Inside these umbrella-like caps is a thin sheet of flesh called gills. The petals grow between the cap lining and the stem. These fungi have tiny spores that grow as the mushroom ages.
Some varieties of morel mushroom spawn are delicious to eat. However, there are other types of mushrooms, such as commonly called “toadstools”, which are poisonous when eaten. Others may not be toxic but still inedible because they are either too hard to chew or do not taste good enough to serve. For mushrooms grown in the wild, there are no rules or completely safe ways to tell which is edible or not.
This is because the toxins look very similar to those that are edible
To stay safe, leave the wild mushrooms alone and buy them from grocery stores and markets. The most popular type of wild mushroom is the “morel” whose head resembles an unusually pitted sponge. Also popular is the “Horse Mushroom” which looks a lot like a normal mushroom but has a collar around its neck and call a “puffball”.
These puffballs are perfectly round mushrooms with no stems or gills. These can be very small or reach up to 3 feet in diameter. These mushrooms are only good when the flesh is all white because if a dry puffball is pressed, its spores will burst like smoke puffs.
Edible mushrooms can cook with other ingredients or eaten on their own
These are often combined with meat, mixed with other vegetables, or made into soups or sauces. Mushrooms are easy to prepare because they do not need to peel and both stem and cap can be used. However, these should only be used fresh as they are easily spoiled. But nowadays, there is morel mushroom spawn that is grown and then canned, frozen, or dried that have a long shelf.
Mushroom picking usually do in caves or indoor containers that always keep it cool and moist. These mushrooms fill with partially decomposed meat of animals or plants. On top of this decayed material, mushroom span or root growth is planted. The mushroom grows quickly and soon fills the whole bed with small thread-like roots. Mushroom stalks and caps do not germinate unless these rootlets grow well. The main types of mushrooms grown are “common mushrooms” or “field mushrooms”.
Morel Mushrooms – How to preserve and preserve for future use
Like all fungi and mushrooms, morales have a very short shelf life once selected. However, there are several ways to preserve Morales for future use.
Once picked, the mortise should quickly wash, cleaned, and refrigerated if they to eaten or frozen for storage. Morels (especially those later in the picking season) are attractive to ants and other insects, both for indoor spores and for the rough shelter they are given.
morels like many wild fungi and mushrooms get wet very quickly if they are not properly managed or stored due to the spore content in them. Morales is basically water, however, so they do not hold well, especially in the heat. Do not pack them too tightly when picking or storing, as moreles easily compact.
Since salt annoys (and even kills) many insects
The easiest way to clean more is to dissolve 2 tablespoons of salt in each quart of used hot water and let the morels soak in the solution for a few minutes. Stand for one-and-a-half hours, then draining. If you prefer to wash more thoroughly, either slice the mortise in half lengthwise before immersion or prick the narrow edges for easy drainage after washing with saline solution.
Be sure to cut off the fibrous root-like tendrils that may plant at the base of the mortise before washing. The mass of these roots and the valleys of the morele hive collect small particles of dirt, sand, and humus, which contribute to a sharp, unpleasant texture with poorly cleaned morales.
Morels can dehydrate using a standard fruit dehydrator (available at Wal-Mart). Make sure the mortise completely dehydrates, then store it in a paper bag in a dry, dark pantry. To rehydrate the morels, soak them in warm water or dilute sauce for 1-2 hours.
Dry mortals are great for backpacking or camping trips
As they are light in weight, durable, and easy to rehydrate. These are the perfect complement to almost any meat or egg and work well with a true wildcraft crop of boiled kettle root or fried dandelion greens! Many campers use dried morels, such as chewing tobacco. Which allows the morels between the gums and cheeks to rehydrate for a truly delayed taste burst.
To freeze the morsels, wash and drain, then in a deep fry pan, melt the butter. Add the peppers (or garlic, if desired) and the morsels and cook over medium-low heat for 5-8 minutes. Store the mushrooms in the refrigerator in an airtight container or freezer bag for up to 6 months, including liquids.
If using Morales within 2-3 days of picking, wash thoroughly and drain until dry.