Guide Note

Morels are mushrooms in the genus, Morchella, that are considered a delicacy in many countries around the world.

Species include black, white, yellow, and other varieties, all hollow inside with a heavily wrinkled cap.

Morels are meaty mushrooms with a bit of a wild, foresty flavor. Their flavor is more intense when fresh than when dried.

Since they resist cultivation, morels have moved from being a seasonal delicacy in the U.S., to be enjoyed when they can be collected in spring, to an expensive luxury item, out of the casual reach of most diners. They can appear in haute cuisine as an ingredient with a cachet similar to that of truffles and caviar, but are also suited to most dishes that feature ordinary white mushroom.

Several unrelated, poisonous wild mushrooms resemble morels to the untrained eye, and caution must be taken when something resembling a morel is found. A key identifying mark is that most true morels are completely hollow and empty inside, with the hollow cap attached only at the bottom.

Fast Facts

1. Season: Late spring
2. Uses: In soups, on toast, or sauteed alone
3. Available dried year-round