The Morel is a Star. With their earthy and sweet flavor it is regarded as the “mushroom Queen of spring”. Hardly the last of the snow has melted and the sun warms the ground, shoots up the hose mushroom out of the ground. In Zurich, too: twice Already, the urban mushroom control received this year requests for the spring mushroom. The season will last until may. to find
the popular delicacy, scour mushroom lovers, the best alluvial forests, forest meadows, or to search along the rivers. As a secret tip, also a former fire areas, particularly in the vicinity of ash trees. Sometimes, you do not need to go so far: “The best chance you have in your own garden,” says Ferdinand W. Uehli, head of the fungus control of the city. The fungal wood chips, which serve more as a ground cover in flower beds or shrubberies may.
likelihood of confusion is low
Recognizable by the Morel in its beige-yellow color and the honeycomb-like hollow structure of the Huts. Inexperienced collectors mistake the mushroom, possibly with the toxic spring Lorchel. However, this is extremely rare, says the mushroom expert, as this is a rare type of fungus. Uehlis detection tip: “have Lorcheln brain-like convolutions on the hat.”
can be Harmful, however, the raw consumption of morels. Six to eight hours after eating can suffer from the persons Concerned in dizziness, gait disturbance or visual disturbances. The nightmare, however at the latest after 24 hours. Therefore, the fresh morels should be cooked in advance for 20 minutes.
demand to gross
Also in the Zurich Restaurants, the first morels are found on the plates. They are considered to be low-calorie protein, anti-delivery, and are rich in vitamins. The Restaurant Stoller about held this year for the first time, a Morel of the week. “We want to celebrate this delicacy with our guests,” says managing Director Werner John Stoller, who together with his sister, in 2017 the traditional hotel business from his father.
a special taste Stoller, the homemade Morel ravioli with chive-Ricotta-Sauce. Since the fungus is very diverse, passe, he but also to a noble piece of meat. And where do the used mushrooms come from? “We are very happy to have fresh Swiss morels on our plates, but the demand is currently too high,” says Stoller. The Restaurant refers to a small part of Turkey.
if you want to do in the off-season once a Morel-cream-Sösseli that can dry the found mushrooms easily. This is recommended to halve the mushrooms in the longitudinal direction, and lay three days on the currently still-warm heating. Protected from moisture, can be stored the mushrooms over a number of years.
The Zurich-based Restaurant Stoller (Badenerstrasse 357) presents currently in its Morel of the week a daily 3-course menu to the theme. Daily 11-22 Clock. (saf)
Created: 10.04.2019, 16:20 PM