One of spring's most prized wild mushrooms, morels are instantly recognizable by their honeycomb caps and hollow stems. When cooked, they turn meaty and tender with a deep, earthy, nutty flavour that elevates everything they touch.
Best sautéed in butter or finished in a cream or wine sauce, morels shine alongside pasta, risotto, roasted meats, and seasonal vegetables. They pair beautifully with asparagus, peas, garlic, parmesan, and fresh herbs. Note: morels must be cooked before eating — never consume raw.
Fresh morels keep up to one week in the fridge, or can be dried for up to a year.
