How to Prep and Cook Morels, the Spring Delicacy Chefs Wait All Year For These unique mushrooms are only available for a few weeks in the spring. In This Article View All In This Article What Are Morels Flavor Washing (or Not) How to Cook Buying Storing Close Credit: TYNZA / Getty Images Morels are a seasonal delicacy, typically available in the spring. They are foraged rather than cultivated, making them a rare find. When purchasing, look for firm, dry mushrooms without any signs of spoilage. Morels have a rich, earthy flavor that shines with straightforward preparation. Sautéing them in butter or olive oil with a pinch of salt is a popular method. They can also be incorporated into dishes like risottos, pastas, or paired with spring vegetables to complement their taste. If you're a food lover who enjoys savoring the earthly delights of each season, then knowing how to cook morel mushrooms is a major must. Springtime delivers a trove of treasures, from fava beans and ramps to asparagus and fiddleheads, but the haunting flavor and unique characteristics of these wild mushrooms weave a special spell all their own. We connected with foragers to learn more about this ephemeral fungi and how to savor every morsel. Ellen Zachos, foraging expert, blogger at Backyard Foraging, and author of books, including Mythic Plants, The Forager's Pantry, and Backyard Foraging Tim Clemens, forager and educator, founder of Ironwood Foraging Co., which offers hands-on foraging workshops in the Minneapolis/St. Paul area How to Eat Lion's Mane Mushroom—and Why You Should What Are Morel Mushrooms? Morels (botanical name, Morchella) are a species of rare, wild fungi that grow in woodlands, emerging near or around dead or declining deciduous hardwood trees, including oaks, elms, ash, and aspen trees, typically in western regions of North America and temperate forests worldwide. The most common types include yellow (aka blonde), gray (aka white), and black morels. Springtime Treat Many edible wild mushrooms, including truffles, porcini, and hen of the woods, flourish in the autumn months; springtime belongs to another wild bunch, including enokitake, dryad saddle, and morels. "I look forward to morels as one of the first wild edible mushrooms I can hunt for in spring," says Ellen Zachos, foraging expert and author of Mythic Plants and Backyard Foraging. Harvest season lasts a few weeks, and it can be variable, she notes, depending on the location, weather, and morel type. Hidden TreasureObscured by leafy detritus, morels are difficult to find. "The morel mushroom has a unique, pitted shape that helps camouflage them from mushroom hunters,” says Tim Clemens, founder of Ironwood Foraging Co., which offers foraging workshops in the Minneapolis/St. Paul area. False MorelsA true morel has a spongy, honeycombed cap. Split open, it's totally hollow, from top to bottom. "They're pretty cool looking," Zachos says. A false morel, which beginner foragers sometimes mistake for the real thing, has a folded cap that hangs free from the stalk, and cotton-like fibers inside. "When you understand the ID characteristics, you realize they have no poisonous look-alikes, which is always reassuring," she says. An Earthy and Delicious Flavor While morels' elusiveness enhances their mystique, they're cherished by foragers, chefs, and home cooks alike for another compelling reason. "Their incredible flavor makes them the most popular wild mushroom globally with premium prices to match," Clemens says. Flavor profile: Morels exemplify the fifth basic taste: umami, he points out. "Morels have a mouthwatering umami flavor that is savory, earthy, with a rich and lingering depth of flavor." Texture: Morels are tender and meaty, not slimy, like many species, he says. "The texture is more delicate than some other mushrooms like the beefy porcini and hen of the woods," Zachos notes. To Wash—or Not Nothing ruins a delicious mushroom dish faster than getting sand between your teeth, Zachos maintains—but not every fungi fiend believes in rinsing their haul. "Ah, this is where the gloves come off," Zachos says. "People feel strongly about washing/not washing mushrooms. Personally, I come down on the wash-your-mushrooms side, and I'm in good company: Alton Brown, Harold McGee, and Jacques Pépin agree," she says, referencing highly revered chefs and an esteemed culinary scientist. To vanquish the soil, grit, and bugs possibly lurking in the crevices, she soaks her mushrooms, then swishes them around. "Sure, you could use a teeny, tiny little paintbrush to get every last bit of dirt out from among the folds, but I'd be finished with dinner by the time you were ready to cook!" How to Dry Morels After Washing Zachos suggests quickly dry sautéeing them to let the excess moisture evaporate, then cooking as planned. "A clean mushroom is always better than a gritty mushroom." How to Cook Morel Mushrooms Credit: decorvow Several wild mushrooms can be safely eaten without meeting the heat—think truffles shaved over pasta—but uncooked morels are verboten. "Morels are toxic raw, so always make sure to cook your morels thoroughly," Clemens says. Whatever the recipe, treat them with respect. "Mushrooms are precious to me, so when I use them, I make sure the focus of the dish is on the mushroom," Zachos says. Here's how these foragers make the most of this phenomenal fungi: Simple sauté: "After a good wash and pat dry, I love to sauté my morels in oil until tender and golden brown, before finishing with some butter and salt," Clemens says. Sprigs of thyme lend further enhancement, as with our Sautéed Mushrooms With Herbs. Stews: Zachos stirs up a chicken and morel stew. Try tucking morels into our Chicken With Tomatoes and Mushrooms. Ravioli: She's also partial to morel-stuffed ravioli. Another avenue? Fortify our Duxelles, a French mushroom filling that enriches everything from lasagne to crostini, with morels. Creamy sauces: "Morels perform well in a cream sauce paired with steak or venison," Clemens says. They make the sauce of our Steak au Poivre truly luxurious. Creamy sweets: Desserts are also fair game. Clemens suggests simmering morels in cream for a panna cotta with serviceberries and maple sugar. Bread pudding: One of Zachos' favorite spring dishes is a morel and asparagus bread pudding. "The important thing to me is that the flavor is morel-forward," she says. Follow suit, adding morels to our savory Leek and Gruyère Bread Pudding. Don't Miss 14 Spring Fruits and Vegetables You Should Be Eating Right Now 27 Easy Mushroom Recipes You’ll Make on Repeat Buying Morels Foragers typically harvest morels, but they're still accessible if you're, well, further afield. "If you get skunked hunting for morels, I highly suggest purchasing fresh morels directly from your local certified mushroom harvester," Clemens says. Expect sticker shock: Prices can range from $50 a pound in rural areas to over $80 a pound in urban centers. Online retailers and grocery chains may also carry them, but their quality is often subpar, Clemens notes. Storage Fresh morels last a few days in the fridge, but dry out quickly. Dehydrating: To preserve them, for years, or even decades, Clemens suggests dehydrating your mushrooms, then rehydrating them in warm water 20 minutes before cooking.Opt for Dried: And if that's out of bounds, there's another option. "Fortunately, morels dry really well, so you can find them in grocery stores year-round," Zachos says. Explore more: Food & Cooking Recipes Seasonal Recipes Spring Recipes