Morel

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Morel

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Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them. The ascocarps are prized by gourmet cooks, particularly for French cuisine. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt.

Source: Wikipedia
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Morel Mushrooms are one of the most prized mushrooms in the world due to their complex earthy flavor and meaty texture. Morel mushrooms are seasonal but can grow in a few different environments. Natural Morels grown naturally throughout the forest, Orchard Morels grow through old orchards and Fire Morels can grow in areas where there was a forest fire the previous year. 

Here at Ponderosa Mushrooms we strive to have top quality Morels available year round be it seasonal fresh, frozen or dried mushrooms.

Harvest Location

Recipes

Morel and Asparagus Sauté D'Aoust

INGREDIENTS:

1/4 pound fresh morel mushrooms

1/2 pound asparagus

1/2 stick (1/4 cup) unsalted butter

2 tablespoons minced shallot

2 tablespoons all-purpose flour

1/2 cup beef consommé

1/2 cup water

METHOD:

Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces. In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels,asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper. Serves 4.

Morels In Cream On Brioche (Morilles A La Creme)

INGREDIENTS:

1 lb fresh morels, trimmed, washed well, and patted dry

1 cup heavy cream

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

Freshly ground white pepper

5 thin slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted

METHOD:

Heat cream in a small saucepan until hot. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté morels, stirring frequently, until golden, 6 to 8 minutes. Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper. Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.

Seasonal Availability