http://www.gastroville.com/2005/04/18/asparagus-part-ii-%e2%80%93-textures-and-morels/ Exploring the bounties of nature Mon, 05 Sep 2011 08:15:22 +0000 hourly 1 http://www.gastroville.com/2005/04/18/asparagus-part-ii-%e2%80%93-textures-and-morels/comment-page-1/#comment-14 Sam Grimes Mon, 09 May 2005 14:00:39 +0000 http://www.gastroville.com/?p=21#comment-14 An excellent post about morels and with great photos. I love the technique of "roasting" them in brown butter. I agree with your comments that a day or two of rest after picking not only doesn't hurt the morel but will actually help. You want to store them but have air circulate around them. If you must cover them I would do so with a dry towel and not a damp one. the morels I prize the most in America are called grey morels, noticeably different from first of the season browns or blacks. They have much more of a refined and pure flavor and are priced accordingly. Vidat, in Turkey, is that distinction known and followed or perhaps the varieties are completely different? thanks for again shedding light on the practice of shallots on morels. Cepes are a whole other story. The site keeps getting better and better. Keep it up! An excellent post about morels and with great photos. I love the technique of “roasting” them in brown butter.
I agree with your comments that a day or two of rest after picking not only doesn’t hurt the morel but will actually help. You want to store them but have air circulate around them. If you must cover them I would do so with a dry towel and not a damp one. the morels I prize the most in America are called grey morels, noticeably different from first of the season browns or blacks. They have much more of a refined and pure flavor and are priced accordingly. Vidat, in Turkey, is that distinction known and followed or perhaps the varieties are completely different?
thanks for again shedding light on the practice of shallots on morels. Cepes are a whole other story.
The site keeps getting better and better. Keep it up!

]]> http://www.gastroville.com/2005/04/18/asparagus-part-ii-%e2%80%93-textures-and-morels/comment-page-1/#comment-13 vedat milor Sat, 23 Apr 2005 00:20:25 +0000 http://www.gastroville.com/?p=21#comment-13 I know that Urdani imports morels from Turkey too. However, they are not available in Istanbul, even in the most luxurious markets. Most Turkish have been brainwashed not to eat wild mushrooms and morels may not have local buyers. I will investigate this more in Turkey next month. I know that Urdani imports morels from Turkey too. However, they are not available in Istanbul, even in the most luxurious markets. Most Turkish have been brainwashed not to eat wild mushrooms and morels may not have local buyers. I will investigate this more in Turkey next month.

]]> http://www.gastroville.com/2005/04/18/asparagus-part-ii-%e2%80%93-textures-and-morels/comment-page-1/#comment-12 Mikael Fri, 22 Apr 2005 21:04:44 +0000 http://www.gastroville.com/?p=21#comment-12 Marc, The morels from Turkey are generelly considered as superior. The quality is consistently very high. French morels can range from diluted and mushy to exceptional at best but even the best are "only" on the same level as the best from Turkey. On top of that French morels are significantly more expensive. It is easy to understand why the restaurants select the ones from Turkey. With respect to freshness, my opinion is that morels do not suffer from some storage. Actually I would stick out my noose and say that most of the time they would benefit from drying up a bit although they must absolutely not loose their humudity. But the time it takes to transport them to France and the extra days they may be stored before they are consumed are not likely going to have much negative impact on them. A final word. Aslo commercialised are morels from North Africa. These should be avoided. They are very large and virtually tasteless. Marc,
The morels from Turkey are generelly considered as superior. The quality is consistently very high. French morels can range from diluted and mushy to exceptional at best but even the best are “only” on the same level as the best from Turkey. On top of that French morels are significantly more expensive. It is easy to understand why the restaurants select the ones from Turkey.
With respect to freshness, my opinion is that morels do not suffer from some storage. Actually I would stick out my noose and say that most of the time they would benefit from drying up a bit although they must absolutely not loose their humudity. But the time it takes to transport them to France and the extra days they may be stored before they are consumed are not likely going to have much negative impact on them.
A final word. Aslo commercialised are morels from North Africa. These should be avoided. They are very large and virtually tasteless.

]]> http://www.gastroville.com/2005/04/18/asparagus-part-ii-%e2%80%93-textures-and-morels/comment-page-1/#comment-11 marc dibiaso Fri, 22 Apr 2005 18:04:44 +0000 http://www.gastroville.com/?p=21#comment-11 Mikael, Vedat Questions on morels. L'Arpege, L'Ambroisie and Lucas Carton all had morels from Turkey this week. At Lucas Carton they said the morels from France are not available in sufficient quantities and that the ones from Turkey were often of better quality. I harvest wild mushrooms myself. I have never had enough luck to find morels, nor do I know of any apples groves I would be allowed to search thru. But I find that other mushrooms such as cepes and black trumpets can often lose some freshness in the time it takes me to get back out of the forest and home. So I would guess that morels from Turkey must be at least 1-2 days old before getting on the plate and therefore should not be a fresh as French morels could be. Albeit morels are much less delicate in composition than black trumpets. Knowing that Vedat is from Turkey and both of you are experts on such topics could you shed some light for us? Mikael, Vedat
Questions on morels. L’Arpege, L’Ambroisie and Lucas Carton all had morels from Turkey this week. At Lucas Carton they said the morels from France are not available in sufficient quantities and that the ones from Turkey were often of better quality.
I harvest wild mushrooms myself. I have never had enough luck to find morels, nor do I know of any apples groves I would be allowed to search thru. But I find that other mushrooms such as cepes and black trumpets can often lose some freshness in the time it takes me to get back out of the forest and home. So I would guess that morels from Turkey must be at least 1-2 days old before getting on the plate and therefore should not be a fresh as French morels could be. Albeit morels are much less delicate in composition than black trumpets. Knowing that Vedat is from Turkey and both of you are experts on such topics could you shed some light for us?

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