DRIED MORELS LARGE 2 OZ

Morel Mushrooms have not yet been successfully cultivated. Hence, the morel is a mushroom that must be gathered from the wild during its relatively brief growing season. Common belief holds that morels arrive within about two weeks after the last spring frost. They also often colonize in forests that burned the year before. The Midwest and Great Lakes regions are considered a hotbed for Morel Mushrooms, inspiring many an early spring pilgrimage in search of this rare and delicious treat. However, their growth is not limited to North America, and they also flourish in forests in most temperate parts of the world including Europe, China, India, and Turkey. Morel Mushrooms must be eaten cooked, and their rich, woodsy taste pairs deliciously with beef, poultry, seafood and wild game. Sautéing in butter or simmering in cream sauces brings out their deep flavor most effectively. Their flavor is described as an earthy combination of butter and faint smoke. These characteristics are said to improve or even intensify with drying.