Edible Morel, Also Called Marocherl

The edible morel has a very typical appearance: A wrinkled, roundish pointed, ochre-brown to dark gray cap sits on a light stalk that is a good finger-thick. Many people would never consider them edible. The wrinkled part is honeycomb. This is what distinguishes the edible morel from the spring morel, which looks like a brain with its convolutions. One must be careful there, because the Lorchel is poisonous, the Morel however simply only wohlgeschmeckend.

From it there is then e.g. a Marocherl – Schwammerlbruehe and in addition new Erdäpfeln. This is a joy of spring! Put the herbs in a cotton bag and bring to boil in not too salted water. Cook the quartered potatoes in it and drain.

Cut the morels in half, rinse thoroughly under running water, cut into not too fine leaves. Cut the onions into small cubes, sauté with the morels in butter, dust with flour, continue to sauté briefly, douse with the clear soup, allow to boil and continue to simmer gently for 10 minutes. Add the cream, season with salt and pepper. Sprinkle the potatoes with chopped parsley, bring to the table with the Marocherlsoss and enjoy as a spring delicacy.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

Related Recipes:

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