Morels have a spongy, pointed cap, which is reminiscent of a honeycomb. Where the morel used to be common in the wild in Europe, it has now become a protected mushroom, which is why it’s not always available. The taste is wonderfully spicy.
The morel used to be common in the wild in Europe, but it became a protected mushroom. That’s why it’s not always available. The morel grows on calcareous forest soils during the spring.
How to store
Keep morels in the fridge for a couple of days. Consume as quickly as possible.
How to eat
Morels cannot be eaten raw! They have to be heated to remove the toxins. Brush them before use and process morels in a ragout or wild dish.