Morel Mushrooms

These tasty guys are what seasonal food excitement are all about!  I love the roasting of root vegetables and the stews of winter but there is nothing more exciting then the first of the spring produce!  Here are some things you may want to know.

Morel Mushrooms

Smoky nutty flavor

Dark brown in color

Conical shaped

Honeycombed texture

Available from April to June

Grows wild in wooded areas

There are nineteen species in North America. Some regional names are Dryland Fish, Hickory Chicken, Merkels, Sponge Mushrooms and Molly Moochers.
Cleaning and Storage
  • These guys are normally dirty!
  • Clean morels right before using.
  • Morels are one of the few mushrooms that can be washed with water!
  • Add morel mushrooms to a large bowl and top with cool water, move them around carefully to remove any dirt.
  • Pull the mushrooms out of the water and drain in a colander and then move to a clean towel.
  • Store in refrigerator in paper bag, so air can circulate
Cooking Morels
  • Not good to eat raw, they must be cooked.
  • Roasting and sautéing are my favorite ways to eat morels, because of their cone shape you could roast them and the stuff them with what ever you wanted.

  • Sauté morels in garlic and thyme and serve over some creamy grits, their texture makes them perfect to except sauces.


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