Fresh Wild Morels

One of the first wild mushrooms of spring, the fresh morel is nevertheless one of the best known and perhaps the most tasty.

Hunters usually take us first to the opening of the fishery in early March. The season can last until the end of May.

The fresh morel likes fresh, limestone, orchards, rubble, or places recently burned. Rarely growing alone, it is also found under ash trees on the edge of the wood.

This fresh mushroom is formed of a hollow honeycomb hat, it can be blonde or brown with a white foot, hollow also.

Of high culinary quality, the fresh morel has a consistency that is both supple, firm, barely elastic and a very particular fragrance.

Wild morels can be eaten fresh, dried, canned or frozen, without any change in taste.