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Morels—More than Just Mushrooms

Delicacies from the forest floor herald the arrival of spring

Fine Cooking Issue 08
Photos: Matthew Kestenbaum & Eleanor Thompson; Illustration: Pat Schories
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This spongy, cone-shaped fungus gives gourmets a thrill and commands respect from foragers. Morels are elusive, have a short growing season, and thrive in places you might not otherwise like to browse, but they are prized the world over. This article will tell you how to select fresh or dried ones, how to differentiate between four varieties, and how to avoid false morels. A source guide is indeed included, as are several recipes and a side article on dishes that celebrate the morel.


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