Authentic Mushrooms?

Morel Mushrooms are a fleeting Springtime treat in the Midwest and West. It has conical and spongy look. Has a woodsy flavor.

Caution: do not forage for morels unless you are 100% sure they are morels. There are other mushrooms they can appear to be morels. They are poisonous.

I would recommend that you buy your mushrooms unless you are an expert on knowing them.
 
My one and only wife plays along with me when I do this at parties or gatherings, always nodding at the right places to show sympathy. I would introduced Judy as my 3rd wife, mentioning I was twice the widower. Someone would always ask what happened to the first 2 wives. I would reply, "My first wife, rest her soul died from eating poisonous mushrooms. After the shock of this answer and some further discussion someone would always ask what happened to the second? "My second wife died from a fractured skull" I would reply. When asked how she got a fractured skull I would reply "because she wouldn't eat her mushrooms". You can flesh out the details and reel'em in like fish with this story.
 
I don't have any accounts of CW soldiers hunting morels. That said, they're the only wild mushrooms I'll collect and eat. I know how to identify them and have a good collection area where they're known to occur. Out here they're really not hard to identify (unlike some others). I think ours are smaller than the eastern varieties but they are great sautéed with just a little butter and (very little) salt and pepper. Some add garlic but I don't as I think it overpowers the delicate flavor of the thing itself.

Were I a CW soldier who happened to luck out and be in the right place at the right time and knew what to look for I'd definitely have gathered all I could find.
 
I don't have any accounts of CW soldiers hunting morels. That said, they're the only wild mushrooms I'll collect and eat. I know how to identify them and have a good collection area where they're known to occur. Out here they're really not hard to identify (unlike some others). I think ours are smaller than the eastern varieties but they are great sautéed with just a little butter and (very little) salt and pepper. Some add garlic but I don't as I think it overpowers the delicate flavor of the thing itself.

Were I a CW soldier who happened to luck out and be in the right place at the right time and knew what to look for I'd definitely have gathered all I could find.
Most here like the bigger yellow ones to fry, but personally I prefer the smaller grey's sauteed in butter on eggs or steak.
 

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