You’re correct, there isn’t any difference in taste, there’s just not as much meat.my grandma called them ****heads,, they are just as good as any other morel,.
That’s what we call em too.my grandma called them ****heads,, they are just as good as any other morel,.
Found some tonight with my Dad.View attachment 47111View attachment 47112View attachment 47114I also found this cluster of six .
A couple years ago I saved all of the stumps after frying the tops and braised them similar to how you would make bone broth. I then canned the resulting stock and used it in various soups and things throughout the year. The very best thing I used it in was a squirrel stew.What are some recipes you guys have for them?Thanks
Get a gallon ziplock bag and crush a decent amount of saltine crackers in there (enough to coat the morels). Make an egg/milk wash: 1 egg, add milk in a small bowl whip together.What are some recipes you guys have for them?Thanks