Lin wrote:
> Jon/Zeppo wrote:
>
>> No problems I could see. We soaked the morels in salt water for ~30
>> minutes, which was supposed to loosen the grit, then let them drain on
>> paper towels. I meant to check the bottom of the bowl for grit but
>> forgot. Did you have any issues?
>
> Unfortunately, yes. There was far more grit than previous morel
> acquisitions. These were overnight-shipped to me from Oklahoma (thank
> you, mom!) We used to get huge hauls on her heavily wooded property, but
> she hasn't found any since cattle aren't grazing there anymore (and she
> really doesn't have the time or inclination to look). Knowing how much
> Bob and I enjoy these delicacies, she found a local supplier so all I
> can think is where he harvested from was sandier than our family place.
> It makes me wonder about the Pacific Northwest varieties of morels which
> I would love to try before the season is up.
>
> I've shared this before of my great uncle when he and the great aunt
> would come in from New Mexico twice a year for the "great morel hunt" on
> our family property. This was a typical daily haul:
>
> http://i41.tinypic.com/25f15op.jpg
>
> I can't tell you how many salted ice-water soaks I gave them. Even
> looking at what chefs suggested to remove grit was exactly what I was
> doing -- and then some. Apparently grit in the dried morels is
> prevalent, too. So, getting smarter than the average bear, before I
> batter dipped and fried them I took each mushroom and brushed it gently
> with a pastry brush under running cold water. Not sure if that did the
> trick or the frying hid the grit crunch. But, they sure were good! Even
> with the grit in the other dishes we prepared, it was all soooooo
> delicious.
>
> --Lin

Oh gee. I never soak them. I just brush them off, cut off the
very end of the stem (if that seems warranted), and inspect their
innards for anything that is offputting. I'd better start
checking around here for my morel fix.

--
Jean B.