Learn More About How To Fix Morels

Q: I have been picking fresh morels, and I would like to know how to prepare them. 
– Darrell W.,
Bristol, Va.

A: First of all lets talk about what morels are [muh-REHL].
Belonging to the same fungus species as the truffle, the morel is an edible wild mushroom. Its spongy, honeycombed, cone-shape cap ranges in size from 2 to 4 inches high and in color from a rich tan to an extremely dark brown. The morel is widely applauded by gourmets, who savor its smoky, earthy, nutty flavor. In general, the darker the mushroom, the stronger the flavor.
Wild morels usually appear in specialty produce markets in April, and the season can last through June. Cultivated morels may appear sporadically throughout the year. Choose fresh specimens that have a firm yet spongy texture.
Imported canned morels can be found in gourmet markets year-round. Dried morels have a more intense, smokier flavor than fresh ones and have the advantage of being available year-round.
The marvelous flavor of the morel needs little embellishment, and this mushroom is best when simply sautéed in butter. Morels can be cultivated from the wild in this area, but it is very important that you are sure they are morels. They should be cleaned with a damp towel and never washed until you are ready to use them.

ASPARAGUS & MORELS IN WILD MUSHROOM VINAIGRETTE
Yield: 4 servings
32 asparagus spears
1/2 pound fresh morels, halved, cleaned and trimmed
1/4 ounces dried porcini mushrooms
1 cup chicken stock or water
1/4 cup balsamic vinegar
Trim and blanch asparagus. To blanch asparagus, place in boiling water and cook for 2 minutes or until tender and stop the cooking by immersing in cold water. Drain and reserve. Soak porcini in stock or water. Bring to a boil and reduce volume to 1/4 cup. Strain.
In blender, combine balsamic vinegar and the mushroom soaking water. Emulsify oil into base, and season with salt and pepper. Steam asparagus for 1 minute to re-warm and arrange on warm plates.
Saute morels in butter until they release their juices. Increase heat and saute 2-3 minutes. Toss morels in 2/3 of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each.

TIPS AND TRICKS OF THE TRADE
Cleaning mushrooms: There’s no need for those cute little specialty brushes that cost a lot. A clean, soft-bristled toothbrush provides a comfortable handle, and the small head slips easily under the gills to capture every bit of dirt.
Don’t forget that you shouldn’t wash mushrooms until you are ready to use them.

Q: How long can a vanilla bean be stored for?
– Sam S.,
Bristol, Tenn.

A: When kept tightly sealed in the refrigerator, beans should last up to six months. But if it’s an indefinite shelf life you’re after, vanilla extract is the way to go. 
The most common form of vanilla used today, extract actually improves with age like a fine wine. Made by soaking beans in alcohol and water for several months, the brown liquid is richly fragrant, unlike imitation vanilla, which is completely artificial and often bitter. 
Pure vanilla extract is generally far more expensive than imitation, so you’ll have to choose between your tastebuds and your wallet on this one.

Q: How do I know if ginger is fresh or not? 
– Pam W.,
Bristol, Tenn.

A: Whether you’re trying to spice up your palate or your medicine cabinet, be choosy when purchasing fresh ginger.
The gingerroot you select should be firm and blemish-free.  The perfect ginger should thump when it’s hit on a wooden cutting board. 
As far as storing the ginger, a consensus of my chef friends has yet to be reached, but I believe it should be stored in a cool dark place. Also buy it as you need it – that way it will be fresh all the time.

EDITOR’S NOTE: Stirred by a culinary question? “Ask the Chef” by e-mail , visit http://www.tricityhospitality.com or write Chef Richard Erskine at Southeast Culinary & Hospitality College, 100 Piedmont St., Bristol, VA 24201. Include your name and hometown for publication. A phone number which will not be published should be included for clarification purposes.