Morchella (Morel Mushrooms)

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine.

Raw morel mushrooms are 90% water, 5% carbohydrates, 3% protein, and 1% fat. A 100 gram reference amount supplies 31 calories, and is a rich source of iron (94% of the Daily Value, DV), manganese, phosphorus, zinc, and vitamin D (34% DV, if having been exposed to sunlight or artificial ultraviolet light). Raw morels contain moderate levels of several B vitamins.

The unique flavor of morel mushrooms is prized by chefs worldwide, with recipes and preparation methods designed to highlight and preserve it. As with most edible fungi, they are best when collected or bought fresh. One of the simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt. They are good additions to meat and poultry dishes and soups, and can be used as pasta fillings. However, as morels are known to contain thermolabile toxins, they must always be cooked before eating.

Dried morels can then be reconstituted by soaking for 10–20 minutes in warm water or milk, and the soaking liquid can be used as stock.