Recipe
Morel Mushrooms
Details
https://www.dartagnan.com/morel-mushrooms/product/MFMOR001-1.htmlVariations
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Fresh / 2 lbs (Domestic)
$99.99
Availability:
This product is currently unavailable.
(Seasonally Available March-July)
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Description
Fresh Morel mushrooms, wild foraged in the Pacific Northwest for a limited season. With their distinctive shape and honeycombed caps, morels are one of the most recognizable of the wild edibles. Prized among the Morchella genus, these dark “burn morels” grow in the wake of forest fires. Known as a chef’s mushroom, the morel has opulent, earthy flavor that lends itself to rich sauces. You may also enjoy morels simply sautéed with butter and a splash of wine to finish.
Also Available:
Dried Morel Mushrooms
Details
- Wild-foraged mushrooms
- Seasonally available
- Morchella sextelata, Morchella septimelata
- After harvest and trimming, they are sifted and air blasted to clean
- Sizes vary
- Allergen: Contains mushrooms
- Product of the USA
- For best taste, store in the refrigerator and use or freeze within 3-5 days of receipt
Cooking & Serving
Cooking Methods: Sauté, Braise, Stew, Stuff, Roast, cook en Papiotte
Morels are highly perishable, so keep refrigerated at all times. Cleaning morels takes a little patience because of their honeycomb texture. As these are a wild, foraged mushroom, there may be uninvited visitors nestled inside. Trim the end of the stem off and brush lightly if you notice any grit. If extremely gritty, a quick rinse in cold water followed by immediate drying on a tea towel 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. Morels are complemented best by butter and cream, so sauté briefly in butter then add a splash of white wine and finish with a quick simmer in heavy cream. Morels are wonderful with chicken, veal or pork.
