Morel Mushrooms
Morels (Morchella) are the most sought-after and expensive mushroom after truffles and matsutakes. A spring mushroom, morels are hollow and have an unusual honeycomb cap that makes them hard to spot in the wild. They have a distinctive meaty texture and a woodsy, nutty flavour, which is deep rather than rich. They will complement rather than overpower any dish, and are delicious eaten alone. All morels must be well cooked as they contain a form of hydrazine, a toxin that is easily destroyed by high heat. Never eat them raw or use the powdered form as a table seasoning. Do not let this put you off trying a cooked morel. Their taste is superlative.
Small morels can go into sauces whole or halved, while large ones can be stuffed and baked or butterflied and pan fried in butter. Try them in a white sauce or in chicken or egg dishes, or sautée them either alone or with onion. Dried morels have a deeper, richer flavour than fresh ones, almost like the taste of a good steak. Rich in riboflavin, niacin, vitamin D and Iron, dried morels are a great addition to your pantry. In season, we also offer fresh morels.