Our wild Morels are foraged responsibly
& freshly packed from our forest campsite.
Morel Conica (Black)
Morchella elata
The earliest to sprout, black morels have a dark cap that curves under to meet the stem. They prefer areas with recent burns, as wood ash creates a more alkaline soil condition similar to what limestone does. Look for them near ash, cottonwood, or sycamore trees.
Why Chefs Love them
Black morels, also known as Conica, are renowned for their intense and bold flavor, a real delicatesse. With rich umami flavor, and a meaty texture, they elevate a wide range of dishes, including red meats, risottos, cheese-based entrees, and more. Can be sliced, diced, or served whole depending on the dish. Dries well, allowing for year-round use.
Natural Morel (Gray/Yellow)
Morchella esculenta
Larger than their grey or black cousins, these feature a honeycomb cap and a creamy white stem. Found around ash, poplar, and elm trees, they can also thrive in apple orchards with limestone-treated soil.
Why Chefs Love them
Grey and Blonde Morels are incredibly versatile and complement all types of cuisine. They beautifully enhance white meats, poultry, and even fish! Unleash your culinary creativity and explore endless flavor combinations. Morels are an excellent source of protein, fiber, and vitamins B and D. They are also low in calories and fat, making them a healthy addition to any diet.
Culinary Inspiration: Recipes Featuring Wild Morels
Now that you’ve explored the world of Wild Morels, it’s time to get creative in the kitchen! Here are a few recipe ideas from renowned chefs who utilize the magic of Morels in their dishes:
Morilles a la Creme (Morels with Cream)
by Chef Alan Bergo
Quail Stuffed with Morels, & Green Garlic Puree
by Chef Sean Brock
Asparagus and Morel Pizza with Garlic Conf it
by Meghan at Fox & Briar
Dried Wild Mushrooms
Unleash hidden flavors! Rehydrate our dried morels, lion’s mane, chanterelles & more for soups, teas, or any dish. Full list & prices available upon request.
