Morel (Morille)
Morchella Esculenta, Vulgaris, Conica, Rotunda

The morels are among the most exciting springtime fungi. Excellent mushrooms from the culinary point of view, they must be cooked before eating – never, ever eat then raw. The season is throughout the spring.  The easiest way to clean this mushroom properly is to slice each one in half to make sure there is nothing hiding inside., rinse it in clear water and dry. One of the nicest ways to use fresh morels is to stuff the large fruit body. They also go well with meat dishes and provide a very rich sauce. Dried, the intensity of their flavor will enhance most wild mushroom dishes.

"Excellent in cream sauces, big aroma, specially the dried ones..."

European Season:
Spring
 
American Season:
Mid Spring to Early Summer
 
Morel Season:


Range of Products:
Fresh
Dried