Special Morels

Specialty dried morels offer rich woody aromas and fine flavors, combining nuttiness, meat juices, and a subtle umami note. Recognizable by their conical cap, these stemless mushrooms are harvested between April and June, growing in forests or on embankments, preferring sandy soils. The special variety is distinguished by the absence of a tail, the most delicate and tasty part of the mushroom.  In the 19th century, morel cultivation efforts were documented, highlighting interest in this variety. Morels, although light, are filling, rich in protein, fiber, and vitamins B, D, and E, offering antioxidant properties and benefiting bone health. Minerals such as potassium, selenium, and iron contribute to the optimal functioning of the body.  Specialty morels fit into a variety of dishes, from appetizers to main courses. Their intense aroma goes perfectly with spring vegetables, poultry, veal, risottos, or pasta. However, they should not be eaten raw due to toxic substances, requiring prior cooking.  Rehydrating special morels, immersed for 1 to 2 hours in lukewarm water, intensifies their aromatic power. Combined with crème fraîche, they can be added 10 minutes before the end of cooking over low heat. The use of rehydration water in the sauce bases reinforces the full-bodied taste of the morels. So, by following these tips, you can take full advantage of the exceptional flavor of special morels in your culinary preparations.