Wholesale Morel Mushrooms
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Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive fungi appear honeycomb-like, with their cap composed of a network of ridges with pits. Morels are sought by thousands of enthusiasts every spring for their supreme taste and the joy of the hunt, and are highly prized by gourmet cooks, particularly in French cuisine. we provide Wholesale Morel Mushrooms
Morels have been called by many local names; some of the more colorful include dryland fish, because when sliced lengthwise then breaded and fried, their outline resembles the shape of a fish; hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on a story of how a mountain family was saved from starvation by eating morels. In parts of West Virginia, they are known as molly moochers or muggins. Due to the partial structural and textural similarity to some species of Poriferans (sponges), a common name for any true morel is sponge mushroom.
The scientific name of the genus Morchella is derived from morchel, an old German word for mushroom (this may be another source for the name “merkel”), while morel itself is derived from the Latin maurus meaning brown.
Wholesale Morel Mushrooms Appearance
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.
Wholesale Morel Mushrooms Aroma / Flavor
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.
Wholesale Morel Mushrooms Caution
Do not eat morels raw! Eating morels raw can lead to acute gastrointestinal illness, including painful indigestion, nausea, vomiting, and diarrhea.
Wholesale Morel Mushrooms Preparation
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.