Morels in sour cream

Recipe for making delicious mushrooms with potatoes

Fried mushrooms with potatoes is an incredibly tasty and satisfying dish. But today I want to show you how you can diversify the menu and prepare a delicious casserole from giant lines, potatoes and cheese. Let's cook together!

Let's take for the recipe:

• Boiled lines - 300 gr
• Potatoes - 500 gr
• Bulb onion 1 pc
• Hard cheese - 150 gr
• Mayonnaise - 2 tablespoons
• Garlic - 2 cloves
• Vegetable oil - 2 tablespoons
• Butter - 30 gr
• Salt to taste

The lines are the same spring mushrooms as the morels. Today we have a catch in the form of lines, so we will cook a dish from them.

Preparation:

1. First, the lines must be thoroughly washed, because a lot of sand, slugs, twigs, thorns are clogged in the folds of the cap. Rinse, cut off all excess, let stand in water for 1 hour, rinse again. Otherwise, you will feel the creak of sand on your teeth. Then they need to be cooked for 25-30 minutes. Drain and chop finely.

2. Now let's prepare the other ingredients that you need for the casserole. Let's boil the potatoes. Grate cheese. Chop the onion.

3. Preheat a frying pan, add vegetable oil and fry the onion until golden brown. We'll send the mushrooms here and fry for 15 minutes. Add butter for flavor. Let's salt. Our mushrooms are ready and you can proceed to collecting products for potato casseroles.

4. Lubricate the refractory form from the inside with vegetable oil. Put half the potatoes on the bottom, rub them on a grater and lightly rub them. Put a layer of fried mushrooms on top. And rub the remaining potatoes on the mushrooms.

5. Now let's prepare the cheese and garlic dressing. Mix the grated hard cheese with mayonnaise and squeeze out a couple of garlic cloves with a press.

6. Spread the cheese with garlic and mayonnaise evenly over the potato layer. Now we put the form in an oven preheated to 200 degrees for 15 minutes.

7. It turned out to be a very tasty, delicate, aromatic dish. The lines crunch pleasantly, and our family loved this delicacy in early spring.

Once again I am convinced that the natural forest resources must be protected. Berries, mushrooms, hazelnuts - what would we do without them? And just walks in the woods? We have a wonderful planet - Earth!

Ingredients for Fried Morels with Onions:

• Mushrooms

  (morels)
  —
  300 g

• Onion

  —
  1 PC

• Lemon

  (for juice)
  —
  0.5 pcs

• Vegetable oil

  (refined, 2-3 tbsp. l.)
  —
  3 tbsp. l.

• Salt

  —
  taste

• Black pepper

  (ground)
  —
  taste

• Greens

  (for filing)
  —
  taste

• Water

  (for cooking)

Nutritional and energy value:

Recipe "Fried Morels with Onions":

When preparing morels, you need to not only wash them thoroughly, but also boil them twice! Due to their hardness, the legs are rarely eaten, they will need to be removed. It is best to do this after the first boil, when the morels are firm and will not decay.
First of all, soak the morels in cold water for at least 1 hour, preferably for 2-3 hours, changing the water several times.

Then rinse well. The mushrooms are hollow inside, so we thoroughly wash the corrugated caps and the inside from sand and debris.

So that the mushrooms do not crumble, it is convenient to boil them whole.
Place mushrooms in a saucepan, pour cold water and put on medium heat. Bring to a boil and cook for 20-25 minutes.
Be sure to drain this mushroom broth (!) And rinse the mushrooms under cold water.

Cut the mushrooms in half (you can see that they are hollow inside) and then into pieces. It is better to cut off the legs right away, because no matter how much you cook, they will remain tough!

Rinse again before the second cooking.
Pour fresh water into a saucepan, bring to a boil, salt and put the chopped mushrooms in boiling water. Cook for 10 minutes.

At this time, squeeze juice from half a lemon.

Cut the onion into quarters.

Pour 2-3 tbsp into the pan. l. vegetable oil, heat and put onion. Fry over low heat.

Throw the mushrooms in a colander or sieve.Drain the broth and squeeze the mushrooms a little from the moisture.

Then place in a bowl, salt and pepper to taste and add lemon juice.

By this time, the onions will be soft and slightly browned. Add mushrooms and mix, in fact, they are already ready. Fry, covered with a lid, over low heat for 10-15 minutes. Stir several times

Since mushrooms "shoot", mix with caution

Fry until golden brown and serve with boiled potatoes!

Morels are one of the most ancient mushrooms, the first mentions of them are contained in the works of the ancient Greek scientist Theophrastus, who lived in the 4th century BC. NS. In ancient Rome, morels were considered a delicacy, so the servants were not allowed to cook them, but were served in exquisite dishes!

In many countries of the world, morels are treated with great respect, for example, in America morels have been given a special status and boiled morels are always on the menu at the banquet held for the opening of the annual congress of American mycologists! Since the mid-19th century, the Germans and the French have been growing morels in old gardens and parks!

In our garden, the mycelium is only growing and the first
spring mushrooms delight with harvest!

Fry in sour cream and cheese

Our next recipe is morels fried in sour cream. This dish will not leave you indifferent, and all the neighbors will come to visit you to the smell of its preparation, because such an aroma cannot be hidden. However, why not treat the people living nearby? As you know, good-neighborly relations are a necessary and useful thing. However, we have deviated somewhat from our main topic. We return in a hurry. Do you want to know how to fry morels in sour cream? Read carefully.

Required products:

• morels - 700 gr.;
• sour cream - 250 gr.;
• hard cheese - 40 gr.;
• vegetable oil;
• flour - 1 tbsp. spoon;
• salt;
• dill greens.

Cooking steps:

1. We wash the mushrooms, and not just, but with the captiousness of a pedant. We already know that morels require careful handling.
2. We send the mushrooms to boiling water for 15 minutes. After we drain it, again diligently wash the morels, and then we start chopping them. Cut into small pieces like straws.
3. We heat the oil in a frying pan and send the mushrooms there to fry. Along the way, gently, without unnecessary haste, stir the mushrooms so as not to transfer them into porridge.
4. When there are literally 5 minutes left until the end of cooking, sprinkle the mushrooms with flour, salt, mix them with sour cream and wait for the food to boil.
5. Reduce heat and sprinkle with pre-grated cheese. A medium or fine grater is perfect for this. Large pieces of cheese can deprive the dish of its "airiness".
6. We close the lid and wait for the cheese not only to melt, but also to be covered with a golden crust. This means that the dish can be served.

Finely chopped dill will make the dish even more appetizing and aromatic, and the stretching melted cheese will add sophistication and piquancy to it.

Morel mushrooms are great in many cooking options. Along with hot dishes, they have proven to be excellent as or as part of cold snacks. Salad with forest morels, morels marinated with garlic, morels stuffed with chicken ... The list can be endlessly long. So everything depends only on your, our dear readers, imagination. Enjoy your meal!

Fried forest morels with onions

For fried mushrooms with green onions, you need to take the following ingredients:

• 350 g fresh forest morels;
• 1 small bunch of green onions;
• 1 tbsp. l. sunflower or olive oil;
• 1.5 tbsp. l. cream or coconut milk;
• a pinch of salt;
• sweet and hot red pepper - to taste.

The number of products is calculated for 2 servings. Cooking time is 50-60 minutes. Soak forest mushrooms for 5 minutes. Boil water in a small saucepan, add salt and send morels into it. Cook for 10-15 minutes. Put the simmered mushrooms in a colander, let the water drain. Heat a frying pan with oil on a fire, put morels and fry over medium heat until golden brown.

Then add finely chopped onion feathers, cream and both peppers. Vegetarians can substitute coconut milk for cream. It is not inferior to them either in nutritional value or in taste.

The spiciness of the dish can be chosen based on individual preferences. Stew the mushrooms with onions for another 5 minutes. The dish is served hot as an addition to boiled potatoes.

How to cook morels with potatoes

Fried forest morels with onions

Ingredients:

• fresh morels - 1 kg.;
• onions - 0.2 kg.;
• potatoes - 3 pcs.;
• greens onions - 1 bunch;
• sunflower oil;
• butter.

Cooking process:

1. If you are going to fry morels, first you need to very carefully wash, peel and boil them. These mushrooms do not like unnecessary movements and crumble very quickly. Remove the legs before the second stage of cooking, and leave the caps intact or cut in half. When the morels are ready, remove them from the broth and let dry a little in a colander.
2. Onions should be peeled off, and then thoroughly washed under running water. It is not worth cutting it too small. The best option would be half rings or quarters. After warming up sunflower oil in a frying pan with the addition of a small amount of butter, you can add chopped onions to it. When it becomes soft and slightly browned, add the boiled mushrooms. Fry morels with onions for another 7 minutes, stirring constantly.
3. This mushroom dish is best served with potatoes. To do this, boil it entirely in a separate bowl until tender, and then drain the water and let the vegetable dry.
4. Put the prepared fried morels with onions on a flat dish on top of the potatoes cut into thin rings. Chop green onions and sprinkle with mushrooms for beauty and piquancy. It is really delicious and aromatic. Bon Appetit!

What can be cooked from morels

If you don’t know how to cook morels, don’t worry. The main thing is to boil them first. And I will share with you not complicated, simple, tasty, proven recipes, they will help you diversify your daily menu

Cooking delicious soup

• Potatoes - 3-5 pieces;
• Boiled morels - 150 gr;
• Carrots - 1 pc;
• Onion - 1 pc;
• Vegetable oil - 1 tbsp. lies;
• Salt to taste;
• Bay leaf - 1 pc;
• Water - 2 liters.

Chop potatoes, add to boiling water or vegetable, mushroom broth. Fry the mushrooms in vegetable oil with chopped onions and carrots. Send to soup, salt. Cook until tender, remove from heat, add herbs.

Freeze for the winter

Boil morels as described above, put them in a special freezer bag, if not, you can put them in a regular one. Tie up and send to the freezer.
Pack in small portions so that you can eat them at a time. Mushrooms cannot be re-frozen.

In sour cream

Another delicious way to cook morels.
Fry in a pan with onions until tender, add sour cream. Stir, cover, simmer for 5-8 minutes.
Add chopped dill before serving.

There are other recipes for cooking, with eggs with potatoes, you can add them to borsch, pizza, pancakes, pies, pickle. Cooking not only on the stove, but also in a multicooker.

You learned how to cook morels, now it's up to you.

Ingredients for Fried Morels in Sour Cream:

• Mushrooms

  (morels)
  —
  1 kg

• Onion

  (average)
  —
  1 PC

• Sour cream

  (bold)
  —
  150 g

• Salt

  (taste)

• Black pepper

  (on the tip of a knife just for flavor)

Cooking time: 80 minutes

Servings: 2

Nutritional and energy value:

Recipe "Fried morels in sour cream":

So, put morels in a bowl under running waterto remove sand, earth. After rinsing well, soak in cold water for 1 hour. Stir the mushrooms periodically with your hands, because all the debris cannot be washed off. It will settle to the bottom, so the water will have to be changed three times. After the mushrooms have boiled, boil them for 20 minutes. Then remove from the heat, drain the water (DO NOT USE ANYMORE), put the mushrooms in a colander, rinse well, pour hot water from the kettle and cook again. The water needs to be salted. Repeat this procedure two more times. Do not be afraid! MUSHROOMS WILL NOT LOSE TASTE. After you have done this procedure 3 times, the mushrooms should be squeezed out and left in a colander. Fry the onions in a small amount of vegetable oil, until golden brown, almost transparent. Put out of the pan into a separate bowl. Melt the butter in the same pan, fry the mushrooms in it, add the onion, while continuing to fry, add 4 tablespoons of thick sour cream, taste with salt, add a little black pepper, reduce the heat, cover and simmer for 5 minutes. The dish is ready. Bon Appetit.

Soup with morels and meatballs

Ingredients:

1. Fillet of beef (chicken fillet can be used) - 250 grams
2. Morel mushrooms - up to 10 pieces
3. Onions - 1 head
4. Carrot
5. Potatoes - 3-4 tubers
6. Butter
7. 2 eggs and separately 3 yolks
8. Cream - 3 tablespoons
9. Salt, pepper, nutmeg (and other spices) - according to your taste

10. Preparation:

11. Fill the already prepared mushrooms with hot water and put them to cook under the lid, be sure to salt.
12. While cooking the mushrooms, clean and chop the potatoes, add them to the broth.
13. Cut carrots and onions into strips or any convenient pieces and fry. After well-done, add the contents of the pan to the broth.
14. We process the fillet using a meat grinder (in a separate bowl) and add finely chopped onion, salt, pepper there (you can also add other spices to your taste) and mix thoroughly.
15. We form meatballs from minced meat and put them in a saucepan with broth.
16. Cook for 10 minutes. Turn off the stove and let the soup brew for 15-20 minutes.
17. Sprinkle with herbs when serving.

Spring "hunt" for lines and morels

In April - May, in the middle zone of our vast country, the time begins to hunt for the earliest edible mushrooms: stitches and morels.

As soon as the snow melts and the temperature is above zero, touching, living and fragile bodies of these amazing creatures of nature begin to break through from under the old foliage of last year.

Here they are slender handsome men - look how enthusiastically an avid mushroom picker collects them, who knows well where they grow and where they should be looked for.

Watch this helpful video to know what gorgeous giant stitches look like. It is they who are most often confused with ordinary lines, which contain poisonous gyromitrin, which can cause irreparable harm to health and even take a person's life.

Calorie content of products possible in the composition of the dish

• Sour cream - 210 kcal / 100g
• Sour cream 10% fat - 115 kcal / 100g
• Sour cream 20% fat - 210 kcal / 100g
• Sour cream 25% fat - 284 kcal / 100g
• Sour cream 30% fat - 340 kcal / 100g
• Fresh morels - kcal / 100g
• Ground black pepper - 255 kcal / 100g
• White wine - kcal / 100g
• Peasant unsalted butter - 661 kcal / 100g
• Peasant salted butter - 652 kcal / 100g
• Unsalted amateur butter - 709 kcal / 100g
• Butter 82% - 734 kcal / 100g
• Ghee butter - 869 kcal / 100g
• Shallots - kcal / 100g
• Salt - kcal / 100g
• Lemon juice - kcal / 100g

Calorie content of products: Morels, Shallots, Butter, Salt, White wine, Sour cream, Lemon juice, Ground black pepper

Fried morels with onions at home

We are accustomed to enjoying fried mushrooms in the middle of summer, when boletus, white, and even mossy mushrooms, russula, boletus boletus are waves. It turns out that you can also get pleasure from spring morels, fried with onions, and even flavored with sour cream for juiciness and softness. This is how they are prepared!

Let's take for the recipe:

• Boiled mushrooms - 350 gr
• Onion - 1 piece
• Vegetable oil for frying
• Butter - 30 gr
• Sour cream - 4 tablespoons
• Garlic - 1 clove
• Salt, pepper - to taste

Preparation:

1. So, we go to the forest for slender handsome men. We recruit for a good heat and get down to business! No, though! Surely someone will think now: “I am afraid to collect such mushrooms. Painfully they look like toadstools. " I agree with you! But that's what the Internet is for! Just go down to the end of the article and watch the video in which the forest nature expert shows very convincingly all the features of collecting edible morel caps.

2. They need to be cleaned very well, because grains of sand, leaves, in general, any garbage get stuck in the folds of the caps. Rinse in several waters and even soak them for an hour or two in water.

3. Prepare morels for cooking. Cut large mushrooms into pieces, leave small ones intact

This must be done very carefully, since they are very fragile and break easily. Then we put it to boil

After boiling, cook for 30 minutes over low heat, constantly removing the foam.

4. Remove the boiled mushrooms with a slotted spoon in a bowl. They are ready for further action and now we will start to fry them.

5. Throw chopped onion into a preheated frying pan and fry it until soft and transparent. We spread the mushrooms and add the butter. We mix. Close with a lid and simmer for 10 minutes. Then add the finely chopped garlic clove. Salt and pepper.

6. To make the mushrooms more juicy and softer, add a little sour cream to them and pour half a glass of water. Close the lid and simmer for another 10 minutes. Then add the chopped parsley, mix and hold for another 5 minutes over low heat.

7. Turn off the fire. Our mushrooms are ready. The taste of forest morels is in no way inferior to summer boletus and boletus. Very tasty. With boiled potatoes - Mmm ... lovely!

In the spring, it is worth going to the forest to prepare a spring delicacy. If you have never picked morels, then it is best to go with people who know very well which ones are edible and which are not. There is another danger in the forest - these are ticks. At the end of April, they have not yet woken up, but in the middle of the warm month of May, there may be a whole invasion of them. Here it is better not to meddle in the forest without special uniforms.

Morels with potatoes in sour cream

The combination of mushrooms and potatoes is a win-win. Hardly anyone will refuse such a simple, very satisfying and tasty dish.

Ingredients:

• 500 grams of morels;
• 4 potato tubers;
• 1 onion head;
• 100 grams of sour cream;
• frying oil;
• spices.

Preparation:

1. Boil washed and peeled morels in salted water for 20-30 minutes;
2. Rinse boiled mushrooms with hot boiled water and discard in a colander;
3. Chop the onion and fry in oil;
4. Cut the potatoes into thin strips and send them to the onions;
5. Fry for 5-7 minutes;
6. Cut the mushrooms and add to the potatoes, fry for another 7 minutes;
7. Add sour cream, spices, cover and simmer until tender for 10-15 minutes.

Soup with morels and meatballs

For a delicious and nutritious meatball soup, prepare the following foods:

• 500 g chicken or beef fillet;
• 1 student roll or slice of wheat bread;
• 15-20 pcs. small mushrooms;
• 6-8 pcs. medium potatoes;
• 1 small carrot;
• 1 head of onion;
• 1 egg;
• 5-6 st. l. cream;
• 2 tsp butter;
• a pinch of chopped nutmeg;
• a mixture of peppers;
• 2 bay leaves;
• a bunch of parsley;
• salt.

Mushrooms are washed and soaked. Send them to the fire for cooking. The first water will have to be changed. On the second, you can already cook the broth. Salt, pepper and bay leaves are added. At this time, the potatoes are prepared: they are peeled, washed and cut into small cubes. The husks are removed from the onion. Carrots are washed and peeled. Vegetables can be chopped into strips or simply chopped finely. Fry half the onion and carrots in butter. Sent together with potatoes in mushroom broth.

Chicken breast or beef tenderloin is passed through a meat grinder. A bun or a slice of white bread is soaked in milk, then squeezed. Homemade minced meat is added with the second half of an onion, a roll, an egg, salt and pepper. Shaped into meatballs and dipped in soup. Cook until potatoes are soft. Season with cream if desired. Before removing from the stove, sprinkle the soup with meatballs with finely chopped parsley.

Mushroom soup will be delicious if you replace the meatballs with smoked meat. The first course with corn grits and mushrooms will be unusual in taste. To prepare it you will need:

• 2-3 slices of boiled pork;
• a few small potatoes;
• 2-3 st. l. corn grits;
• 6 tbsp. l. coconut milk or cream;
• 1 onion;
• 150 g boiled morels.

Chopped mushrooms are fried with onions in a small amount of vegetable oil. Separately, peeled and finely chopped potatoes are placed in a saucepan. After boiling, pour in the cereal. After 10-15 minutes add diced boiled pork. Cook until potatoes are cooked. At the end of cooking, mushrooms are sent to the pan and seasoned with cream or coconut milk.

How to cook chicken with morels

Classic morel sauce

Ingredients:

• Morels - 450 grams
• Shallots - half
• Veal broth (any other can be used) - 450 ml
• Creamy meat - 3 tbsp. spoons
• Balsamic vinegar - to taste
• Dry red wine (or whatever you like) - 350 ml
• Salt, pepper, sugar, spices - to taste

Cooking method:

1. Boil 50-70 ml of water in a small container, add sugar and stir a little. Next, do not stir until caramel is obtained!
2. Carefully remove the pan from the stove, add vinegar and return the container to the stove. Bring to a boil again and, stirring, dissolve the caramel (this will take us about 3 minutes).
3. Heat the oil in a deep saucepan. Fry morels in it (about 5 minutes). Almost all mushroom juices should evaporate. We put them in another container.
4. Fry the shallots in the mushroom oil until golden brown. Add wine and evaporate it in half. Pour the broth into it and let the ingredients combine for a few minutes. Remove the dishes from the stove and mix their contents with the caramel.
5. Add salt and pepper to the sauce. Put the morels there and stir. You can also add lemon juice or vinegar to it to adjust the flavor. Bring the whole mixture to a boil and pour into the gravy boat.
6. This mouth-watering sauce goes well with meat dishes.

Cooking mushrooms with frozen morel cream

This unusual recipe I found on the internet has an amazing combination of morels with cream and orange slices. Hmm, at first I had a dislike for such a strange interaction of ingredients. But then I thought that there are even stranger recipes. In addition, most likely, the orange here will not clog and spoil the taste of the mushrooms. It will simply give a peculiar note of aroma and add a piquant sourness to the taste of the dish. In short, here's a recipe for you, and if you like it, prepare such a dish.

Let's take for the recipe:

• Frozen morels - 700 gr
• Orange - 1 piece
• Onion - 1 piece
• Cream - 500 ml
• Salt to taste

Preparation:

1. How did we freeze our mushrooms?

When we begin to cook something from the mushrooms, take it out of the freezer, let it defrost and rinse it well.

2. The recipe consists of three consecutive steps. First, fry the mushrooms and onions. Then add orange slices. The third step is to add cream.

So, cut the onion into small cubes and throw it into a preheated pan with vegetable oil. Fry the onion until lightly golden. Then we send the mushrooms here and, with periodic stirring, fry for about 15 minutes. The fire should be small. Do not forget to salt our mushrooms, but do not oversalt. The dish should be tender. All the flavors of the ingredients should, as it were, complement each other, but no dominance of one of them.

3. Peel the orange, cut into large pieces and send to the fried mushrooms. Simmer the whole mass, stirring occasionally.

4. When the orange slices have softened and let the juice flow, it's time to pour the cream.

5. The cream must completely cover the surface of the mushrooms. Cover the frying pan with a lid, the fire is the smallest and continue to simmer until the cream begins to thicken a little. Open the lid several times and stir the mixture.

6. The finished dish looks very nice and appetizing. The aroma is awesome. I'd like to try it! What is stopping us? We did a great job, and we need to feast on. Take your first sample! Vkuuussno !!!

Here's an interesting recipe! If any of my readers are a spring mushroom hunter, prepare such a dish. I think you will not regret it!

How and why to cook morels before frying?

Insects often hide in the honeycomb cap of mushrooms. In addition, such a surface structure contributes to the settling and retention of sand and dust. Simply washing it is difficult to achieve complete cleaning of the mushrooms, so they are often soaked. And since morels are conditionally edible, mushroom pickers recommend to additionally boil them before cooking. This will help remove toxic acids and completely clean the caps from the sand trapped in the cells.

Mushrooms are boiled in several passes. Throwing them into boiling water is not recommended. You need to put morels in cold water and send to the stove. Another option is not to drain the liquid into which the mushrooms have been soaked. For the first cooking, it is suitable. Boil morels for the first time for 5-7 minutes.

Then fill the pan with cold water, put morels there, salt, pepper and cook for 15-20 minutes. After cooking, the mushrooms must be transferred to a colander so that all the excess liquid is glass, and allowed to dry. Then morels can be added to soups, stir-fries. In salads, they go well with boiled eggs and canned cod liver.

Why are morel mushrooms useful?

Since ancient times, such forest mushrooms have been considered a powerful medicine. Eating morels in food, you can improve the state of the immune system, cope with various diseases of the joints, forget about rheumatism and more. Previously, healers used them to treat serious eye diseases. In particular, we are talking about myopia and hyperopia.

For medicinal purposes, it is necessary to eat properly cooked morels almost daily for 3-6 months

It is important to follow the culinary technology and the order of heat treatment of the product, and for this you need to know a couple of secrets:

• Morels' caps are very fragile and crumble a little if you are not careful with them. That is why mushroom pickers recommend carefully putting them in a basket to a friend to a friend, and during the washing process, treat each mushroom separately.
• The cellular structure of the caps of such forest mushrooms makes them not only a place of accumulation of dust and small debris, but also a cozy home for insects. Knocking out all this content from morels is quite difficult even under running water, so it is best to soak them for several hours. The secret is to put these mushrooms in a bowl with their legs up. This will make it easier for insects to get out, and the sand will pour out faster.
• Before using morels for food or before using them as an ingredient in various dishes, such gifts of the forest must not only be thoroughly washed, but also boiled twice. Legs are rarely eaten due to their stiffness, so it is better to immediately get rid of such a part.If you do this immediately after washing, there is a risk of damaging and crumbling the valuable cap a little. It is best to trim the legs after the first boil, when the morels are firm and will not decay.

The benefits of morels

People have been using morels for a long time. They are referred to such delicacies as red and black caviar, truffles.

Morels, like other wild mushrooms, increase immunity and help in the fight against rheumatism and joint diseases. In ancient times, they effectively treated myopia, hyperopia and cataracts. Modern preparations based on these forest mushrooms strengthen the eye muscles and stop lens clouding. There are cases when the pupil becomes brighter.

Mushrooms help cleanse lymph and accelerate hematopoietic processes. They are often used for blood diseases. The only drawback is that you need to use mushrooms as a remedy for a long time, up to 6 months. Since they only grow in spring, starting to appear in late April, dried morels are a good option. In the process of dehydration, they do not lose their beneficial properties.

Morels recipes