It’s spring and that means it’s time for morels! The first shipments are arriving at the D’Artagnan warehouse and being snapped up by chefs for their spring menus.
Morel mushrooms are a source of passion and culinary wonder, inspiring recipes, and annual spring festivals across the United States. They are known as a chef’s mushroom with an opulent, earthy flavor and texture that builds wonderful, rich sauces. But the flavor of the morel is so complex that it can be enjoyed simply. Just a sauté in butter with a bit of salt and cracked pepper is all it takes to create something extraordinary.
Part of what makes them so beloved is the fact that they can be rare and hard-to-find. They are most common in moist deciduous woods, and are often associated with dead or dying elms, sycamore and ash trees, and old apple orchards, though some mushroom hunters report finding morels in their own suburban backyards. The pale, grayish or yellow color of the morel often blends perfectly with the dead leaves on the forest floor in early spring.