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November 16, 2022 2 min read
Morels are another prized and valued mushroom in a chef’s kitchen because of their elusiveness. They can only be grown in the wild with their most optimal condition for growth being in North America and Europe. They can only be foraged during the springtime.
They have a meaty, earthy, and nutty flavor, which makes them different from the average slimy mushroom. They resemble an exterior similar to a honeycomb, while their interiors are white and hollow.
These mushrooms not only taste good but they have numerous vitamins and minerals. They are rich in magnesium, iron, phosphorus, and potassium. They are known for their high amounts of iron, making them beneficial for people with anemia. Added on to the nutritious benefits, they also have a few varieties.
There are multiple types of morels: black and yellow ones. During the start of the morel season in the winter, the black ones are seen first. Yellow morels show up next; although, they are much easier to spot because they are scattered or found alone. Late morels come at last; they have a slight yellow cap, and a thick stem.
These mushrooms have poisonous clones; foragers have to extremely careful to look out for the correct type of mushroom.
They can be found in speciality stores or online for purchase. Because of their short growing period, fresh morels are only available during the winter and early spring. Although, frozen morels should be available year round.
The best way to prolong the life of morels is to allow them to dry in the sunlight, which will keep them consumable for six months, rather than a week.
Despite these mushrooms being quite expensive, they definitely deserve the purchase at least once a year, when they are in season. They are both nutritious and taste great, which fuels both the body and satisfies our taste buds.
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