The first mushrooms to appear in the spring, morels are in season from late March through June. They grow wild in many areas of the United States, though they're foraged most extensively in the Midwest and in the Appalachians. Cultivated morels are usually available year-round.
Morels are a wonderful accompaniment for veal and poultry dishes and pair perfectly with other early spring vegetables like asparagus, fiddlehead ferns, and green peas. Morels in cream sauce is a traditional preparation: the cream sauce makes the mushrooms more succulent, and the mushrooms' delicate flavor infuses the cream.
Featured Morel Mushroom Recipes
- Morels will keep for a few days in the refrigerator, covered with a paper towel (moisten the paper towel if the mushrooms are too dry).
- You can also preserve the mushrooms by drying them in an oven or in the sun; you'll just need to rehydrate them in a water bath before using them.
- Before cooking, thoroughly rinse wild morels several times, checking carefully for soil and insects.
Where to Buy
Morels aren't usually stocked by supermarkets, so check your local specialty foods purveyors and farmers' markets, or order them from suppliers like Melissa's Produce.