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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.
the other 21...
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 |
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.
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Avant | San Diego CA | 858-675-8505 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Marriott Marquis North Tower | San Diego CA | 619-234-1500 |
| Fishery | San Diego CA | 858-272-9985 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| The Go Go Truck | San Diego CA | 401-837-1740 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Comercializadora de Especialdides | Vista Hermosa Ej Chapuitepec B.C. | 646-128-7028 |
| Andrew Spurgin | San Diego CA | 619-277-6020 |
| Mr A's | San Diego CA | 619-239-1377 |
| The Joint | San Diego CA | 619-222-8272 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Swagyu Chop Shop-PB | San Diego CA | 858-758-0357 |
| Miho | San Diego CA | 619-365-5655 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| University Club | San Diego CA | 619-234-5200 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Rare Society | San Diego CA | 619-501-6404 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Cardellino | San Diego CA | 619-722-3398 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Huntress | San Diego CA | 619-955-5750 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Carte Blanche Bistro & Bar | Oceanside CA | 619-297-3100 |
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
Specialty Produce
Near San Diego, California, United States1929 Hancock St Suit 150, San Diego, CA 92110 619-295-3172 https://specialtyproduce.com About 6 days ago, 5/10/22 Sharer's comments : Morel Mushrooms 
Wochenmarkt Winterfeldtplatz
Near Berlin, Berlin, GermanyAbout 37 days ago, 4/09/22 
Specialty Produce
Near San Diego, California, United StatesAbout 71 days ago, 3/06/22 Sharer's comments : Morel Mushrooms 
Specialty Produce
Near San Diego, California, United StatesAbout 157 days ago, 12/10/21 Sharer's comments : Orchard Morels just in!!! 
Specialty Produce
Near San Diego, California, United StatesAbout 385 days ago, 4/26/21 Sharer's comments : Fresh Morels coming in hot! 
Specialty Produce
Near San Diego, California, United StatesAbout 409 days ago, 4/02/21 Sharer's comments : Morel Mushrooms 
Specialty Produce
Near San Diego, California, United StatesAbout 427 days ago, 3/15/21 Sharer's comments : Morel Mushrooms 
PCC Community Markets
PCC Natural Markets - Fremont
Near Seattle, Washington, United States600 N 34th St Seattle WA 98103 206-632-6811 https://www.pccnaturalmarkets.com About 721 days ago, 5/24/20 Sharer's comments : These are a pacific NW favorite amongst the wild mushroom enthusiasts as they are known for their distinctive sponge-like skin and rich flavor! 
Specialty Produce
Near San Diego, California, United StatesAbout 726 days ago, 5/20/20 Sharer's comments : Morel mushrooms at specialty produce. |
