Product
Morels
A spring mushroom with a honeycomb cap. It grows for only 3–4 weeks a year and is hardly ever cultivated in large amounts. Chefs rank it alongside the porcini and the truffle.
What it is
Why it works
- 01
Taste
Nutty and smoky, with a meaty density. It soaks up cream and butter well.
- 02
Benefits
Vitamin D, iron and protein. Morels are never eaten raw, only after boiling or drying.
- Dried, 1 kg500–800 BYN
- First incomeMay of year 1
How we make it
How we make it
A morel cannot be grown in a garden bed, so the work is three to four weeks in the forest and drying at night. There is one main skill: telling a morel with confidence from the poisonous false morel.
When
Late April and May, three to four weeks, until the season ends.
Where to look
Light patches of deciduous forest, forest edges, old burn sites, under aspens and ash trees, and along the edges of roads.
Picking
We cut with a knife and never pull up the mycelium. We leave false morels alone: they are poisonous and cannot be sold.
Cleaning
Each mushroom is cut in half and rinsed free of sand and insects.
How we serve it
How we serve it
Fresh morels last two to three days, so in spring they go straight to the guests' table. We dry all the rest: a dried mushroom gives the same aroma in cream and sells all year round.
- 01
Morels in cream
The farm stay's main spring dish, 25–35 BYN per portion.
- 02
With pasta
Cream, grated cheese and a little butter, with the mushrooms on top.
- 03
A sauce for meat
A thick cream sauce for beef and for goose.