Funghi
Morel
Morel (Morchella spp.) is a hollow, honeycomb-capped spring mushroom with nutty, meaty, woodsy flavour. Among the most prized wild fungi, morels are also cultivated in limited commercial systems. Yellow, black, and half-free morels vary by region and season. Always cook thoroughly; dried morels reconstitute into intense stocks and cream sauces. Stems and caps are both used once cleaned of grit.
Also known as: Morille, Kuzu göbeği, Yang du jun, Gucchi
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History
Morels were foraged across temperate Eurasia and North America as spring delicacies.
French cookery codified morels with cream, Madeira, and spring vegetable preparations.
Commercial dried morel trade linked wild harvest regions to global fine dining.
Large-scale outdoor cultivation of morels expanded supply beyond wild harvest alone.