Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe.Midwestern cuisine generally showcases simple but hearty dishes. Its culinary profiles may seem synonymous with "American food." Quoted in an interview with the Daily Herald published Jan. 17, 2007, Chef Stephen Langlois described it: "Think of Thanksgiving dinner. Turkey and cranberry sauce and wild rice and apple pie."

In the Midwest, morel mushrooms, a meaty sprout with a distinct honeycombed cap, are king. These are big ass mushrooms...

St Georges may be less well known than ceps, girolles or morels, but they definitely rank amongst the finest wild mushrooms, with a firm texture, appealing mealy smell and distinctive flavour, reminiscent of soil and wood smoke.

The false morel, a mushroom, is highly poisonous. Ingestion of raw false morels will cause gyromitrin poisoning that affects multiple organs, and may be fatal. Gyromitrin and its metabolites are also carcinogenic. Regardless, in Finland, false morels (korvasieni) can often be found for sale to consumers.

A biologist in Indiana has, after 15 years, finally discovered that through a complicated process, Morel mushrooms grow in the roots of dead Elm, Apple, and Ash trees. He has successfully inoculated thousands of trees and is making his own Morel farm. Those interested in buying their own inoculated tree can visit http://www.morel-farms.com/ .