Fresh Wild Morel Mushrooms
Choose 2, 5 or 10lbs.
Pacific Northwest, USA
Morels are a highly prized species of wild mushroom that can be identified by their honeycombed, hollow, cone-shaped cap ranging in size from 2 to 4 inches high. Earthy, buttery, smoky and nutty, they are incredibly flavorful and need little embellishment.
Morels come in a range of colors from a rich tan, blonde, or grey to an extremely dark brown. These particular morels are #1 grade, meaning each mushroom is a whole, young specimen with white stems.
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.
- Store fresh morels in your refrigerator in a paper (not plastic) bag or another well-ventilated container.
- Wash thoroughly just before using, especially the hollow pocket.
- Always thoroughly cook morels.
- Raw or undercooked morels can cause gastrointestinal distress.
Store fresh mushrooms in your refrigerator wrapped in a paper bag. For long term storage & preservation ideas, read How to Freeze, Can & Dehydrate Fresh Mushrooms.
Up to ten days fresh. A year or longer sliced & dried. Several months frozen.
RECIPES & TIPS
Morels are hollow, so it's important to clean them before use (how to clean mushrooms) However, don't do this until you're ready to cook them, otherwise the moisture will promote mold.
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 morels' 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.