Morels are a very popular species of wild mushroom that are actually related to fresh truffles. 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.

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

Dried morel mushrooms are available year round.

Generally #1 grade Northwest morels are quite clean and need only be brushed off before cooking. If you would like to wash your morels more thoroughly, please see What’s the Best Way to Clean Morels? for tips.

Shelf Life: Up to ten days fresh. A year or longer dried. Several months frozen.

Morels should never be consumed raw. They are perfect for sauces and stews, and particularly delicious in dishes with butter, sweet peppers, marsala wine, marjoram, leeks or wild ramps, cream, eggs, garlic, thyme or caraway seeds. Meats that pair well with morels include bacon, chicken (particularly older, richer flavored heritage chickens), lamb, Serrano ham, pork and veal sweetbreads.

Some chefs stuff morel’s natural cavities with various fillings before cooking them. Other morel fans swear by deep frying them in oil or pan frying them in butter, often breaded with cracker meal.

Morel Mushroom Recipes created by our Executive Chef.
Morel Recipes Collection submitted by customers and readers of the MarxFoods blog.
Recipes Suitable for Any Mushroom Variety