Morel Dried Morchella Mushroom

Morel Dried Morchella mushrooms is full of nutrition with nice taste and is the safest wild mushrooms as there is no poisonous species that closely resemble it. Besides, it has a unique health care function, for example indigestion treatment, shortness of breath caring, refreshing etc.Morel Dried Morchella Mushroom

Among the most highly prized of all mushrooms, Morel Mushrooms look and taste unlike any other variety. They have tall, peaked, honeycombed caps, and are completely hollow. Their flavor is described as an earthy combination of butter and faint smoke. These characteristics are said to improve or even intensify with drying.

Our Morel Mushrooms are harvested, cleaned and dried, with no added preservatives

• 1 to 3 inches in length, brown to gray in color
• Deeply honeycombed, wrinkly morel caps with their stubby stems
• One of the most highly prized wild mushrooms, in a convenient, shelf-stable dried form

Among the most highly prized of all mushrooms, Morel Mushrooms (Morchella esculenta) look and taste unlike any other variety. These honeycombed, tall-capped, hollow mushrooms range from 3/4 of an inch to 4 inches in height, with a light cream or grayish base and a darker cap that can vary from reddish to brown to gray to black. Morel Mushrooms have a buttery, faintly smoky flavor and an aroma all their own, which is regarded as less intense than many other wild mushrooms. Drying concentrates their flavor.

Morel Mushrooms have not yet been successfully cultivated. Hence, the morel is a mushroom that must be gathered from the wild during its relatively brief growing season. Common belief holds that morels arrive within about two weeks after the last spring frost. They also often colonize in forests that burned the year before. The Midwest and Great Lakes regions are considered a hotbed for Morel Mushrooms, inspiring many an early spring pilgrimage in search of this rare and delicious treat. However, their growth is not limited to North America, and they also flourish in forests in most temperate parts of the world including Europe, China, India, and Turkey.

Morel Mushrooms must be eaten cooked, and their rich, woodsy taste pairs deliciously with beef, poultry, seafood and wild game. Sautéing in butter or simmering in cream sauces brings out their deep flavor most effectively. READ