Morels are wild mushrooms that belong to the same species as the fresh truffle. They are incredibly flavorful and need little embellishment. Morels can be identified by their honeycombed, hollow, cone-shaped cap ranging in size from 2 to 4 inches high. These particular morels are #1 grade, meaning each mushroom is a whole, young specimen with white stems.
Morels come in a range of colors from a rich tan, blonde, or grey to an extremely dark brown. Their aroma is earthy and woodsy. They are highly perishable and must be handled with care. Morels are one of the first species to colonize forests that have experienced fires the previous summer which may explain the intense earthy, smoky and nutty flavors that characterize their taste
Origin: All of our wild mushrooms are sustainably hand-foraged in the pristine mountains of the Pacific Northwest.
Season: Morels start to pop up between April and July.
Applications: Morel mushrooms are very fragrant and versatile. They are suitable for stuffing and are perfect for sauces and stews, and particularly delicious in dishes with sweet peppers or caraway seeds. Morels should not be consumed raw.
Storage & Handling: Place in a paper bag and refrigerate for use within 10 days.
Cleaning Technique: It’s very common for morels to have insects hiding out in their hollow centers. Whole morels can be completely rid of bugs using two methods:
1. Submerge them in a bowl of water with a few pinches of salt. Then put a plate on top of the mushrooms to ensure they’re completely immersed in the water and refrigerate for 1 hour.
2. Place the morels on a plate or cookie sheet and put in a 140 degree Fahrenheit oven for 10 minutes. Give the mushrooms a quick rinse once they’re removed from the oven.
If bugs don’t bother you (this is more the European style), gently clean the dry mushrooms with a mushroom brush or un-used paint brush to remove the dirt.
Read How to Freeze, Can & Dehydrate Fresh Mushrooms.
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