Everything about morel mushrooms

Mushrooms have been having a real moment lately. Whether in fashion, fine dining or interior design, it’s an ingredient that’s been popping up in all sorts of places outside of the kitchen. With over 10,000 species of mushrooms in existence, there’s lots to explore, but morel mushrooms are a need to know for any true foodie. If you’ve ever wondered what morel mushrooms are, what they look and taste like or how to cook them, then read on to discover the world of morels mushrooms.

What are morel mushrooms?

Morel mushrooms are a firm favourite in the world of foodies. Found only in the wild, they’re a treasure for chefs and a treat for foragers. You won’t pick these little mushrooms up next to your chestnuts or portobellos on the supermarket sweep, they’re a true foraged delicacy. With a honeycomb-esque appearance, they add texture, intrigue and intense flavour to a dish. Typically cone-like in shape, they can grow anywhere between two to four inches tall and are hollow on the inside.

What do morel mushrooms taste like?

These flavour powerhouses are earthy and nutty with a meatier texture than most mushrooms. Tender and rich, the darker the morel, the meatier the flavour you can expect. Morel mushroom recipes and dishes can be found on many Michelin star menus, but they’re easy enough to experiment with at home too. Morels make a great base for a sauce, as their ridges are perfect for soaking up flavour, and are extremely delicious when paired with other in season ingredients like asparagus.

How to cook morel mushrooms

Morel mushrooms can be enjoyed in a variety of ways and there are several methods for preparing them, depending on whether they’re fresh or dried. When fresh you should inspect the mushrooms first for any bugs that may have come home with you from the wood. Use a brush to clean away dirt and grime. Soak in salt water for around an hour to help remove any further bugs, then pat dry. Once you’re happy the morels are clean and ready for use, there really is no end to recipes to experiment with them in. They should, however, always be cooked first as eating them raw can cause cramps and other health issues. It’s also better not to clean the morels until you’re ready to cook with them, as they can go mushy when left afterwards.

For more detailed cooking tips and to learn how to prepare dried morels when not in season, take a look at our helpful explanation here. Try serving in a morel mushroom pasta, with a creamy parmesan sauce base, or a seasonal dish like morel and asparagus risotto to let these mighty mushrooms take centre stage on the plate.

How to store morel mushrooms

If you’re lucky enough to have fresh morel mushrooms at home, you're going to want to make sure they’re stored safely away until you’re ready for cooking. Best stored in the fridge, wrap them in a damp towel or place in a paper bag so they can breathe. These aren’t ones to keep for long and should be enjoyed within four days of picking. If you do want to make them last longer, you can dehydrate the morels to make sure you have a stock to tap into for a few further months. Dried morels simply need rehydrating before use, by soaking in hot water (or stock) for 20 minutes, but they really are best enjoyed fresh in season.

Where to find morel mushrooms?

If you fancy a trip to the woods this spring, you’ll find them throughout North America and Europe, in warm and wet conditions. The season for morel mushrooms is from March to May. Resembling a honeycomb, they’re fairly easy to spot, but can vary hugely in size and colour. Keep an eye out for ash, aspen, elm, oak and tulip trees, as they’re most likely to be found lurking near these. But make sure you swat up on your mushroom knowledge before you head out.

Many mushrooms have similar species that look like them, but can be poisonous. False morel mushrooms are reddish-brown in colour, without a hollow inside. These can be easily mistaken for morel mushrooms with devastating consequences. When foraging for the first time, it’s advisable to hunt out a local guide who can help you stay safe, especially when looking for mushrooms. If you prefer to swap the time spent foraging in the woods for time spent cooking in the kitchen, then your local farmers market is sure to have these to hand when March arrives.

Conclusion

Morel mushrooms are a fantastic ingredient and source of flavour to add a dash of elegance and sophistication to a dish. With an intriguing appearance, and a short season, they’re best enjoyed fresh in the springtime. Make sure you take care if you’re out foraging and always follow local foraging advice when picking mushrooms. If you want to find out more about morel mushrooms and how to cook morels, along with inspiration for other varieties, head to our article here about some of our favourite fungi and how to enjoy them.