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Morel mushrooms are small to large in size with caps that are oblong, cone-shaped, bulbous, or egg-shaped and are attached to short, stout stems. The cap averages 2-7 centimeters in diameter and ranges in color from blonde, light brown, grey, to dark brown. The fragile, brittle cap also has a hollow, honeycomb-like exterior that consists of many irregular holes and ridges with a small, bumpy texture and attaches directly to the stem. Inside the cap and stem, there is a hollow cavity running the length of the mushroom and the stem is white and averages 2-9 centimeters in length. When cooked, Morel mushrooms are meaty and tender with a deep, earthy, nutty, and woodsy flavor.
Fresh Morel mushrooms are available for a short time in the spring, while dry versions are available year-round.
Morel mushrooms, botanically classified as Morchella esculenta, are a wild, edible fruiting body of an underground organism known as mycelium. Belonging to the Morchellaceae family, there are many different species of Morel mushrooms found in regions across the northern hemisphere. Also known as the True Morel, Yellow Morel, Common Morel, and the Sponge mushroom, Morel mushrooms can be found growing in pastures, orchards, and meadows on disturbed ground near spruce, ash, elm, and apple trees. They can also be found in burnt forests in the spring season after a large wildfire. Morel mushrooms are unable to be cultivated due to their delicate growing conditions, and because they have such a short season, they have become very expensive in commercial markets and are difficult to find. Despite their rarity, Morel mushrooms are one of the most prized culinary items and are favored by chefs for their unusual shape, deep flavor, and limited availability.
Morel mushrooms are an excellent source of fiber, iron, and manganese, and also contain copper, phosphorus, zinc, vitamins D, E, K and B, potassium, and calcium.
Morel mushrooms should not be consumed raw and are best suited for cooked applications such as sautéing or frying. Both the stems and the caps are edible and are most commonly sautéed with butter, salt, and pepper or are cooked in wine or cream-based sauces. Morel mushrooms can be mixed into pasta or risotto, served on top of meat with roasted vegetables, blended into a cream cheese spread as an appetizer, served on toast, or cooked into mushroom soup. They can also be stuffed with cheese and meat, breaded, and fried for a crispy bite. When preparing and handling, it is important to note that fresh Morel mushrooms are very brittle and can easily crumble, but they can also be dried for extended use and rehydrated when needed. Morel mushrooms pair well with English peas, asparagus, onion, shallots, garlic, white wine, parmesan cheese, dry vermouth, dry sherry, stock, lemon juice, sausage, bacon, pork, poultry, beef, nutmeg, five-spice, parsley, chives, tarragon, walnuts, soy sauce, and water chestnuts. They will keep up to one week when stored in the refrigerator and up to one year when dried.
Morel mushrooms are one the most popular edible mushroom in the United States and are known by many nicknames including “molly moochers,” “hickory chickens,” and “dryland fish.” High-end restaurant chefs appreciate the depth of flavor and earthy notes that Morel mushrooms can add to a dish and they are one of the few varieties that are available in the spring. Home chefs also appreciate Morel mushrooms for their ability to be dried and rehydrated. They provide woodsy flavors year-round and add a tender textural element to elevate cooking dishes at home.
Morel mushrooms only grow in the wild and are native to regions across the northern hemisphere. They were first recorded in 1753 in mycologist Carl Linnaeus’s Species Plantarum and was reclassified in 1801 by Swedish mycologist Elias Magnus Fries. Today Morel mushrooms can be found in fresh form at farmers markets and specialty grocers and in dried form at grocers and online retailers in Canada, the United States, Turkey, Spain, India, Pakistan, Israel, Cyprus, China, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Morel Mushrooms. One
is
easiest, three is harder.
People have shared Morel Mushrooms using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
Morel mushrooms are small to large in size with caps that are oblong, cone-shaped, bulbous, or egg-shaped and are attached to short, stout stems. The cap averages 2-7 centimeters in diameter and ranges in color from blonde, light brown, grey, to dark brown. The fragile, brittle cap also has a hollow, honeycomb-like exterior that consists of many irregular holes and ridges with a small, bumpy texture and attaches directly to the stem. Inside the cap and stem, there is a hollow cavity running the length of the mushroom and the stem is white and averages 2-9 centimeters in length. When cooked, Morel mushrooms are meaty and tender with a deep, earthy, nutty, and woodsy flavor.
Seasons/Availability
Fresh Morel mushrooms are available for a short time in the spring, while dry versions are available year-round.
Current Facts
Morel mushrooms, botanically classified as Morchella esculenta, are a wild, edible fruiting body of an underground organism known as mycelium. Belonging to the Morchellaceae family, there are many different species of Morel mushrooms found in regions across the northern hemisphere. Also known as the True Morel, Yellow Morel, Common Morel, and the Sponge mushroom, Morel mushrooms can be found growing in pastures, orchards, and meadows on disturbed ground near spruce, ash, elm, and apple trees. They can also be found in burnt forests in the spring season after a large wildfire. Morel mushrooms are unable to be cultivated due to their delicate growing conditions, and because they have such a short season, they have become very expensive in commercial markets and are difficult to find. Despite their rarity, Morel mushrooms are one of the most prized culinary items and are favored by chefs for their unusual shape, deep flavor, and limited availability.
Nutritional Value
Morel mushrooms are an excellent source of fiber, iron, and manganese, and also contain copper, phosphorus, zinc, vitamins D, E, K and B, potassium, and calcium.
Applications
Morel mushrooms should not be consumed raw and are best suited for cooked applications such as sautéing or frying. Both the stems and the caps are edible and are most commonly sautéed with butter, salt, and pepper or are cooked in wine or cream-based sauces. Morel mushrooms can be mixed into pasta or risotto, served on top of meat with roasted vegetables, blended into a cream cheese spread as an appetizer, served on toast, or cooked into mushroom soup. They can also be stuffed with cheese and meat, breaded, and fried for a crispy bite. When preparing and handling, it is important to note that fresh Morel mushrooms are very brittle and can easily crumble, but they can also be dried for extended use and rehydrated when needed. Morel mushrooms pair well with English peas, asparagus, onion, shallots, garlic, white wine, parmesan cheese, dry vermouth, dry sherry, stock, lemon juice, sausage, bacon, pork, poultry, beef, nutmeg, five-spice, parsley, chives, tarragon, walnuts, soy sauce, and water chestnuts. They will keep up to one week when stored in the refrigerator and up to one year when dried.
Ethnic/Cultural Info
Morel mushrooms are one the most popular edible mushroom in the United States and are known by many nicknames including “molly moochers,” “hickory chickens,” and “dryland fish.” High-end restaurant chefs appreciate the depth of flavor and earthy notes that Morel mushrooms can add to a dish and they are one of the few varieties that are available in the spring. Home chefs also appreciate Morel mushrooms for their ability to be dried and rehydrated. They provide woodsy flavors year-round and add a tender textural element to elevate cooking dishes at home.
Geography/History
Morel mushrooms only grow in the wild and are native to regions across the northern hemisphere. They were first recorded in 1753 in mycologist Carl Linnaeus’s Species Plantarum and was reclassified in 1801 by Swedish mycologist Elias Magnus Fries. Today Morel mushrooms can be found in fresh form at farmers markets and specialty grocers and in dried form at grocers and online retailers in Canada, the United States, Turkey, Spain, India, Pakistan, Israel, Cyprus, China, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
Recipe Ideas
Recipes that include Morel Mushrooms. One
is
easiest, three is harder.Recently Shared
People have shared Morel Mushrooms using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Specialty Produce
Near San Diego, California, United StatesAbout 83 days ago, 1/11/20 Sharer's comments : Orchard Morels in house! 
Berkeley Bowl
Near Berkeley, California, United StatesAbout 244 days ago, 8/03/19 
Hudson Greens & Goods
Hudson Greens And Goods - Oxbow Publix Market
Near Napa, California, United States610 1st Street #18 Napa CA 94559 707-257-6828 www.oxbowpublicmarket.com About 245 days ago, 8/02/19 Sharer's comments : Hidden gem 
Bi-Rite Market
Bi-Rite Market - 18th Street
Near San Francisco, California, United States3639 18th Street San Francisco CA 94110 415-241-9760 About 266 days ago, 7/12/19 
Rainbow Grocery Cooperative
Rainbow Grocery
Near San Francisco, California, United States1745 Folsom Street San Francisco CA 94103 415-863-0620 About 266 days ago, 7/12/19 
1601 E Olympic Blvd, Los Angeles
Near Los Angeles, California, United StatesAbout 290 days ago, 6/19/19 Sharer's comments : “ Davalan Fresh “ At L.A Produce Market... Phone: (213) 623-2500 Instagram: Davalan_fresh 
Specialty Produce
Specialty Produce
Near San Diego, California, United StatesAbout 322 days ago, 5/17/19 Sharer's comments : Morel Mushrooms 
Borough Market London
Borough market Turnips stall
Near London, England, United KingdomAbout 343 days ago, 4/27/19 Sharer's comments : Morel mushrooms 
10 - Δέκα
Near Vouliagmeni, Attica, GreeceAbout 357 days ago, 4/12/19 
Pike Place Market
Near Seattle, Washington, United StatesAbout 632 days ago, 7/11/18 Sharer's comments : Morel Mushrooms spotted at Pike Place Market. Sasios market in Pikes Place Heinen's Grocery Store Near Rocky River, Ohio, United States About 662 days ago, 6/11/18 
Whole Foods Market
Whole Foods Market - Interbay
Near Seattle, Washington, United States2001 15th Avenue W, Seattle 98119 206-352-5440 About 671 days ago, 6/02/18 Sharer's comments : Morel Mushrooms spotted at Whole Foods Market. Morel Mushrooms sautéed with butter is an experience unto itself. Pairs well also with pastas ;) Whole Foods Market Near Centerville, Ohio, United States About 698 days ago, 5/06/18 Slovenia Near Maribor, Slovenia About 712 days ago, 4/23/18 |
