The Flavour
A close relative to the truffle, this fungus is relatively scarce and prized for its rich earthy/smoky/nutty flavour.
Morels Go Well With...
Other wild mushrooms; onions; butter and heavy cream; veal; game; chicken; asparagus; foie gras; sherry; peas.
Buying & Storing Tips
It’s now or never – morels are only available a short while. Dig for the darkest – they’re more flavourful – and avoid those with blemishes, tears, soft spots, missing stems or dry caps. Keep cool and dry until ready to use. Store in a paper bag in the fridge. Eat within two days as they’re highly perishable. And watch for worms: the holes in the spongy cap provide happy homes for little creatures.
Preparing & Using Morels
- To wash, submerge in cold water and remove quickly.
- Flash-in-the-pan cooking is best for these delicate mushrooms – simply sautéing whole with shallots and butter is incredibly satisfying.
Nutrition Info
Contain vitamin B and a surprising amount of fibre and vegetable protein (who knew!).
The Tool
A cast iron skillet and sautéing go hand in hand. Skillets last a lifetime, are oven-proof and, because they also come in gorgeous colours, are great to serve dinner guests from, right at the table. The Le Creuset iron-handle skillet in white is one of my personal favourites.
Next week in Market to Table: Sour Cherries
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