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Premium Food’s Morel Mushrooms come in two colors, grey or extremely dark brown. Their aroma is earthy and woodsy.
Morel mushrooms can be found growing in pastures, orchards, and meadows on the disturbed ground near spruce, ash, elm, and apple trees. They can also be found in burnt forests in the spring season after a large wildfire.
Morel mushrooms are unable to be cultivated due to their delicate growing conditions, and because they have such a short season, they have become very expensive in commercial markets and are difficult to find. Despite their rarity, Morel mushrooms are one of the most prized culinary items and are favored by chefs for their unusual shape, deep flavor, and limited availability.
Morel mushrooms are an excellent source of fiber, iron, and manganese, and also contain copper, phosphorus, zinc, vitamins D, E, K, and B, potassium, and calcium.
Cooking Methods for Morel Mushrooms
- Should not be consumed raw and are best suited for cooked applications such as sautéing or frying.
- The stems and the caps are edible and most commonly sautéed with butter, salt, and pepper or cooked in wine or cream-based sauces.
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Morel mushrooms can be mixed into pasta or risotto, served on top of meat with roasted vegetables, blended into a cream cheese spread as an appetizer, served on toast, or cooked into mushroom soup.
They can also be stuffed with cheese and meat, breaded, and fried for a crispy bite. When preparing and handling, it is important to note that fresh Morel mushrooms are very brittle and can easily crumble, but they can also be dried for extended use and rehydrated when needed.
Morel mushrooms pair well with English peas, asparagus, onion, shallots, garlic, white wine, parmesan cheese, dry vermouth, dry sherry, stock, lemon juice, sausage, bacon, pork, poultry, beef, nutmeg, five-spice, parsley, chives, tarragon, walnuts, soy sauce, and water chestnuts. They will keep up to one week when stored in the refrigerator and up to one year when dried.
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