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Morel /Morilles(Morchella esculenta)

A top-class edible fungus. They can be recognised by their brownish, pitted sponge-like caps, which need splitting down the centre and thoroughly washing to rid them of any sand or grit.

They are most often found dried in Britain, and once revived - by soaking in hot water for about 20 minutes - go very well if added to chicken, pork other "white-meat" dishes.

They grow in Britain during April, when they can be found on chalky ground or open grassland. Care needs to be taken when harvesting as they can easily be mistaken for "false morels" which are poisonous. Generally speaking, the darker the mushroom, the stronger the flavour.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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