Morels, Morchella esculenta, belonging to the genus Morchella, are not actually considered mushrooms in the true sense of the mushroom taxonomy classification. They are the fruiting body of a soil habitating fungus. Truffles share this same trait with morels. Morels and truffles are from an entirely different class known as Ascomycetes.

Morels are an easily identified fungus. Hollow from stem to crown, they have wrippled honeycomb-shaped spores throughout their fruiting body. Their color ranges from a muted grey to dark brown depending on species and simply, age. Morels impart a superior meaty and earthy flavor with a smoky and woodsy aroma not achieved with other mushrooms.

Serving Ideas

Morel mushrooms can never be eaten raw, though they need not be overly cooked to truly showcase their flavor. A simple saute with butter, salt and pepper is the best way to experience the rich flavors and aromas of the morel. Prepare with cream or wine sauces, serve with pastas or a side dish to meats. Mature morels require a longer cooking due to their chewiness. A spring season "mushroom", morels pair especially well with fresh English peas, asparagus and herbs such as chives, tarragon and parsley.

Geography/History

Morels have been resistant to commercial cultivation. Their sole marketability relies on wild harvesting. Unlike true mushrooms they do not have a symbiotic relationship with trees and thus can be found growing in forests throughout the Northern hemisphere. Morels are one of the first fungi to colonize forests that experienced fires the prior year. Morel foragers actually seek out these scorched forests knowing they may provide a bumper crop.

Seasons/Availability

Fresh morels are available in spring time.