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The article focuses on the back-breaking search for morels in Tok, Alaska by professional mushroom pickers and buyers from all over the U.S. each summer. It says that the mushrooms are revered in Europe and emerge from scorched ground a year after a wildfire amid the burned remains of the forest. It describes the perils and hardship of harvesting morels and the excitement that comes when one can have a taste of morel and earn as much as 500 U.S. dollars a day.

The article presents several recipes including Asparagus With Miso Vinaigrette, Creamy Morel Soap, and Braised Elk Osso Bucco.

A personal narrative is presented which explores the author's experience of hunting morel mushrooms in the North Cascades.

The article presents several recipes including Sliced Radishes with Horseradish-Buttermilk Dip, Baked Fresh Ham with Herbs de Provence, and Parmesan Grits with Morels.

The article presents the authors' comments and tips regarding wild edible foods, along with some recipes. According to the authors, these food give people a direct kinship with nature. Tips include being 100 percent positive of identification, having small amounts to start, and preventing them from polluted or sprayed areas. Recipes for stir-fried dandelion greens with olive oil and garlic, and basket-grilled morels, are also given.

Presents information on a kind of mushroom called morels. Flavour and taste; Species of morel; Recipe for Wild Morel Risotto.

Presents a recipe for Penne With Pea Cream.

The article offers information on morel mushrooms that are found along the hillsides or warm moist rivers valleys in South Dakota.

A recipe for cod in a morel and asparagus nage is presented.

The article reports on one of Wisconsin's enduring food traditions, which is to pursue morels. As reported, hunting for mushrooms, specifically, morels, is a passion for many Dairylanders during the damp days of May every year. Pursuing morels is a good exercise, it connects people to nature, and it helps keep the grocery bills down. Also, morels are notorious for blending in with their environment. The annual Morel Mushroom Festival is held in Muscoda, Wisconsin's official Morel Capital. A morels recipe is also given.

An essay is presented on morel mushroom as a type of fungi. It discusses the uses of the mushrooms, which include as a delicacy and the way it can be cooked. It mentions the prevalence of the mushrooms during the World War II and the imagery that it has during the eruption of Mt. St. Helens. The author also discusses her experiences in encountering and cooking the mushroom.

A recipe for pan-seared trout with grilled ramps and sautéed morels is presented.

The article reports that Morel mushrooms have been found at the base of firs in the Blue Mountains, Oregon and presents views of Cheryl Shippentower, Plant Ecologist for the Confederated Tribes of the Umatilla Indian Reservation.

The article offers brief information on the morel mushrooms available at Wild Purveyors, a wholesaler of locally sourced wild edibles and organic produce in Pittsburgh, Pennsylvania.

The article relates the claim of chef Chris McConnell of the Wine Cellar Restaurant that precipitation is a key factor in finding morels in South Dakota.

The article offers the author's views regarding his exploration with morel mushrooms in Minnesota. The author narrates his experience of hunting morels, along with his friend, to take photographs at the one of the state's forests. He also explains how hard it is to find and locate morels due to their habitat and appearance.

The article offers information on the mushroom hunt at the Oahe Downstream Recreation Area in South Dakota on May 16, 2009.

A personal narrative is presented, in which the author explores the rivalry between him and an unknown person in getting to harvest morel mushrooms in a secret location.

The article reports that the managing director of Edinburgh, Scotland-based Innis & Gunn Brewing Co. Ltd. has sought out the talents of Toronto, Ontario-based chef Mark McEwan to assemble a gourmet for a few food writers. Some of the dishes include the tempura-battered fresh morels stuffed with foie gras paired with a Nautilus Sauvignon Blanc from New Zealand and the tender roasted spring lamb with sunchokes, leeks and parsnip matched with Innis & Gunn oak aged beer.

Narrates the author's experience in hunting for morel mushrooms. Attitude of veteran mushroomers towards their mushroom sites; Myths associated with mushrooms; Characteristics of mushrooms.

The article deals with morel oil. Wild morels are recognizable by their honeycombed, cone-shaped caps and prized for their earthy, nutty flavor. A morel-infused extra-virgin olive oil is now available from Gourmet Mushrooms. The intensely woodsy aroma blossoms when the oil is at room temperature or slightly warmed, but this oil is not intended for cooking. It is just the thing to enhance risotto or drizzle over grilled asparagus served with a few slices of prosciutto di Parma or on tiny oven-roasted potatoes under a dusting of crackly fleur de sel. Mix a tablespoon into scrambled eggs right before serving and sprinkle with fresh snipped chives for an elegant brunch dish, or toss with drained (but not rinsed) spaghetti and top with grated Pecorino Romano for a quick in-the-bowl lunch.

Anticipates an abundant crop of morels, a type of wild mushroom, in Alaska in 2004. Background information about its growth; Physical description; Tips on how to pick morels.

The article focuses on George Lang's New York-based restaurant Café des Artistes that delivers fine dining. Author says that every visit to the restaurant causes him to marvel at how thoroughly delightful it is today, it's never been better and what memories murmur in its lush and lovely quarters. After taking over the Café des Artistes in 1975, Lang spurred it to national prominence with an unerring eye for every detail of fine dining without fuss. First courses are as simple but artful as salmon five ways-tartare, poached, gravlax and both hot and cold smoked. Each is distinctive and delicious, handsomely arrayed on a white rectangular plate. An intense mushroom ragout features wild morels, chanterelles and portobellos over fingerling potatoes. Fresh sardines are grilled to a crisp edge and served with tangy Mediterranean salad. A menu newcomer is a ruby-rare, herb-crusted tuna steak in a soy-ginger dressing with caramelized baby cauliflower. There's a pesto crust on roast rack of lamb, done up with mascarpone-basil potato puree. Try soft-shell crabs while they are still in season. They are prepared with fresh morels, braised garlicky greens and warm tomato vinaigrette. INSET: Café des Artistes.

Reports that hunting for morel mushrooms is an outdoor spring activity in the United States and Europe and people who love these mushrooms are glad to see them emerge. Various colors of morel mushrooms; Where to look for morel mushrooms; Time of year mushrooms can be found; How to store mushrooms.

Presents information on Morel mushroom and how they are used. Information on the morel hunting championship on May 4, 1996; Contract information; Recipes in which morels are used; Ingredients for these recipes; Methodology used in recipes. INSET: Tested for you..

A personal narrative is presented which explores the author's experience of walking in the Sandpit Woods and searching the yellow morel or Morchella esculenta.