With their distinctive shape and honeycombed caps, morels (Morchella esculenta) are one of the most recognizable of the wild edibles, and the most flavorful.
Morel mushrooms are a source of passion and culinary wonder, inspiring recipes and annual spring festivals across the United States. Part of what makes morels so beloved is the fact that they can be rare and hard-to-find. Known as a chef’s mushroom, their opulent, earthy flavor lends itself to wonderful, rich sauces.
Morel season begins in spring, and they are found in diminishing quantities throughout the summer. As the season progresses, the characteristics of the morel develop and change in interesting and compelling ways.
The first, and most coveted morels of the season, are the blondes. Hailing from the Northwest United States, these morels are fleshy and light in color. They are white-grey, and as the season develops they get larger and more brittle. Blonde morels hold texture well during cooking.
The imported morels are less fleshy, with thinner walls. But they offer a robust flavor that is more intensely mushroomy.
Try them more than once in a season to get the full array of flavors and textures this mushroom offers.
Just the facts
- Wild-foraged mushroom
- Seasonally available
- Allergen: Contains mushrooms
- Product of the USA or Europe
- For best taste, store in the refrigerator and use or freeze within 3-5 days of receipt
Our scrupulous buyers source wild mushrooms from around the world, following their seasons. In our quest to supply the best mushrooms to the most demanding and discerning chefs, we work with expert foragers around the world who collect mushrooms that are immediately sorted, packed and then flown to our warehouse each day.
Morels are highly perishable, so please keep them refrigerated at all times.
Cleaning morels is tricky because of their honeycomb texture, and all the nooks and crannies in the cap. There may be uninvited visitors nestled inside the pits of a morel.
Trim the end of the stem off. If you notice any grit, a light brushing will be helpful. If extremely gritty, a quick rinse in cold water followed by immediate drying on paper towels or cloth will be necessary.
Larger morels should be cut in half lengthwise to clean out the center of the stem. Leave smaller morels whole. Try to have uniform size in the pan, so that the mushrooms cook evenly.
Do not eat morels raw. With small morels, cook mushrooms whole. Larger morels should be sliced in half, or fourths, before cooking. The nutty, meaty taste of the morel is complemented best by butter and cream, so sauté briefly in butter and finish with light or heavy cream. White wine can be used to great effect with this unique mushroom. Morels are wonderful with chicken, veal or pork.