FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

 

philodendron250

Morel Mushrooms

mushroom_morel

Morel mushrooms are highly priced and highly prized for their  intense earthly flavor. They are usually found in the wild, although can now be grown commercially. This conical shaped, honey combed surface fungi is small, with dark brown hues, is suitable for stuffing and is ideal for sauces and stews.

One ounce of dried morels equals about 1 pound fresh morels. Soak dried mushrooms in wine, stock, milk or water. Use the liquid for further flavor enhancement.

RAW MORELS - An outbreak of gastroenteritis during a banquet for 482 people in Vancouver, British Columbia, was reported by the Vancouver Health Department in June, 1991. Seventy-seven of the guests reported symptoms consisting of early onset nausea (15-30 min), diarrhea (20 min-13 h), vomiting (20-60 min), cramps and bloated feeling. Other symptoms included feeling warm, clamminess, numbness of the tongue and extreme thirst along with two cases of hive-like rash with onset of 3-7 days. Bacteriological tests were negative.

This intoxication merits special attention because it involved consumption of species normally considered not only edible but choice. The fungi involved were the morels Morchella esculenta and M. elata (M. angusticeps), which were prepared in a marinade and consumed raw. The symptoms were severe but not life threatening. Scattered reports of intoxications by these species and M. conica have appeared in anecdotal reports for many years.
 

 

COOKING TIPS

  Macadamia Nuts to Mustard Greens   |   Macadamia Nuts   |   Mace   |   Macerate   |   Mahi-Mahi   |   Mahlab; Mahleb   |   Maine Lobster   |   Mainz Ham   |   Malanga   |   Malosol   |   Mamey, Mammee Apple   |   Manchester Lettuce   |   Mandarine Orange   |   Mandoline   |   Mango   |   Manioc  |   Maple Syrup   |   Marinating   |   Marjoram   |   Mary Ann Pan   |   Mashed Potatoes   |   Maui Onion  |   Meat Color   |   Melons   |   Meringue   |   Mesclun   |   Mesquite   |   Microwave Ovens   |   Milk   |   Millet   |   Mint   |   Miracle Fruit   |   Mirin   |   Miso   |   Mold   |   Morel Mushrooms   |   Mornay Sauce   |   Mortar and Pestle   |   Mother Ann's B Cake   |   Mother of Vinegar   |   Muffins   |   Mushrooms   |   Mustard   |   Mustard Greens  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages