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Fresh Morel mushrooms, wild foraged seasonally in North America and across Europe. With their distinctive shape and honeycombed caps, morels (Morchella esculenta) are one of the most recognizable of the wild edibles, and the most prized. Known as a chef’s mushroom, their opulent, early flavor lends itself to rich sauces. Both blonde and imported morels available seasonally.
Dried Morel Mushrooms
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
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.