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From: seb@mtgzz.UUCP (s.e.badian)
Newsgroups: net.cooks
Subject: Re: Morels
Message-ID: <741@mtgzz.UUCP>
Date: Mon, 13-May-85 12:54:35 EDT
Article-I.D.: mtgzz.741
Posted: Mon May 13 12:54:35 1985
Date-Received: Thu, 16-May-85 08:31:49 EDT
References: <358@rtech.ARPA>
Organization: AT&T Information Systems Labs, Holmdel NJ
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REFERENCES:  <358@rtech.ARPA>

	For most of us, it is impossible to buy fresh morels. I
believe they are only sold fresh in California, Oregon and Washington
State. You might be able to find fresh ones at one of the of very 
classy gourmet shops in NY, but you'd end up paying a lot more than
$10 a pound. The reason for this is that morels only grow in great
profusion in the Pacific Northwest. Luckily for us Easterners, there
aren't enough morels to make picking them commercially successful.
This fact makes my mother very happy since she goes out to pick her
own in the spring and doesn't have to worry about some commercial
picker grabbing all the morels in the woods.
	Well, for those of you who can't get the fresh ones, dried
ones serve very well. They're not cheap either, but once in a while
they are worth it. I know that the Williams and Sonoma store in the
Short Hills Mall(NJ) sells them. Probably lots of other stores sell
them also.
	I heard that outrageous sums of money are paid for fresh morels
when they are not in season(don't know where they find them since no
one has figured out how to grow them commercially). To give you
an idea of how choice these mushrooms are, the peasants in France
used to burn down entire forests to get the little buggers to grow.
Morels seem to flourish in burned over forests. Talk about going to
extremes!

Sharon Badian	ihnp4!mtgzz!seb