Morels

The morel (Morchella) is a genus of edible mushrooms that grow best on scorched or newly cultivated ground and around elm, sycamore and ash trees. They grow from 5 to 13 cm (2-5 in) tall with a cone-shape cap and a deeply honeycombed texture. Their cap and stem are hollow throughout.

There are a number of different morel varieties, which range in colour from light yellow to dark brown, with the darker coloured morels stronger in flavour than the lighter ones. They have a crisp, chewy texture and an earthy, nut-like taste that makes them a good choice for pasta or egg dishes and for light cream sauces. However, they should always be cooked before eating as raw morels can cause gastrointestinal illness.

As morels are relatively scarce in western Europe, they are usually sold dried, and can be reconstituted by soaking in water for 20 to 30 minutes.