Morchellas or morel mushrooms, are edible mushrooms closely related to the cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them.
Morchellas are said to be magic food, when raw, they are poisonous, but when prepared properly, they are capable of releasing the secret flavors of the food with which they are cooked.
These mushrooms are prized by gourmet cooks, particularly for French Cuisine. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt.
Morels have been called by many local names; some of the more colorful include dryland fish, because when sliced lengthwise then breaded and fried, their outline resembles the shape of a fish; hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. In parts of West Virginia, they are known as “molly moochers.” Other common names for morels include sponge mushroom. Genus Morchella is derived from morchel, an old German word for mushroom, while morel itself is derived from the Latin maurus meaning brown.
Recipe of Chicken breast and Morchella Sauce (Use smashed potatoes or rice as side dish).
Recipe of Morchella Sauce with Pasta