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Fresh wild harvested  from the Appalachian mountains "fresh" to your order.  Large specimens may be stuffed through the hollow base, or halved and packed with fillings. Do not discard the stems. Fry or cook morels whole, especially smaller, younger ones. It is difficult to describe the famous morel flavor. It's nutty, meaty, and very unique. Real butter is best to bring out its subtle and treasured flavor. Morels go very well with a light cream sauce,  Madeira wine which can be poured over chicken breasts or thin slices of veal. Never eat raw morels or raw morel-like mushrooms 

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