Wholesale Morel Mushrooms
Morchella species, including Morchella esculenta, Morchella umrina, Morchella deliciosa, and Morchella vulgaris, Merkel, Morille, Molly Moochers, Land Fish, Sponge Mushroom
A cause for much celebration among chefs & foragers, Morels are among the earliest of the great spring mushrooms. Their popularity is not undue, providing a complimentary platform for spring favorites such as asparagus, ramps, and fiddleheads. Their versatility in cooking preparation makes them well suited for anything from stuffed and braised, fired, made into ducelle, summered in cream, smothered in a ragout, and dancing pasta. They also are one of the finest dried mushrooms, making them available year round.
Chefs and wholesale mushroom buyers and are interested in buying wild morels visit our Wild Mushrooms page for wholesale morel pricing.
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While color varies from species to species, the basic shape remains the same. A conical, hollow, winkled cap, riddled with pockets, tops the mushroom. The spongy cap may be ovate to arrow-headed, ranging in size from 1/2 inch to 6 inches or more. Typically, morels sold at market are 2 to 3 inches long. The stem is also hollow, creamy white, attaching at the base of the cap. The most popular morel species include the Gray Morel, Yellow or Golden Morel, White Morel, Common, and Black Morel, with the lighter varieties more desirable than the darker.
The morel is one of the most popular and sought-after of wild mushrooms. The flavor of morels is less intense than other wild mushrooms. They are typically nutty and smoky with a pleasant mushroom earthiness. Their texture is supreme, exhibiting a playful softness and some crispiness.
They are often found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, and old apple orchards. They are fond of burnt out areas and abound after forest fires, contributing to their smoky taste. They are also found in areas heavy with limestone.
Do not eat morels raw! Eating morels raw can lead to acute gastrointestinal illness, including painful indigestion, nausea, vomiting, and diarrhea.
Brush morels to remove debris. Some chefs prefer bathing and draining mushrooms in cool water. make sure to dry on towels in the cooler under the fan if wet. Other chefs believe that washing not only removes debris but flavor as well. Large caps are great for stuffing. Morels are excellent braised, sauteed, in a ragout, with pasta, or standing alone. Just make sure to cook them, as they are not safe to eat raw.