Market Fresh: Morels

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

Market to Table is a weekly column reporting on all things fresh in stores and farmers' markets now. Check in with us every Monday to find out what fresh and local produce you should be grocery shopping for each week.