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Morel mushrooms, of which there are approximately 20 different species, are rare, but easy to identify in the wild by their tall, pointed caps that have a honeycomb-like surface. These mushrooms may be tan, yellow, or black in color, and they have short, thick, hollow stems. Morels are prized for their nutlike flavor and intense woodsy fragrance.
Different types of morel mushrooms are available in different geographic locations. Some of the most common varieties include: half-free, black, yellow, white, and false morels.
Fresh morels are difficult to find in grocery stores, as they grow only in temperate regions and appear only in the spring. However, dried and canned morel mushrooms are available year-round in many grocery stores.
Fresh morels must be cleaned thoroughly before use as their honeycomb surface collects dirt and small insects. Rinse the mushrooms several times and, if necessary, clean the pits with a fine brush. Before using dried morels, cover them with warm water and allow them to soak for 10 to 15 minutes. Drain and rinse the mushrooms thoroughly after they have been rehydrated.
Morels should always be eaten cooked, as they can irritate the stomach when eaten raw. Large morels can be stuffed, while the smaller mushrooms are ideal for sauces, soups, and stews. Plainer dishes show off the distinctive morel flavor and aroma better than highly seasoned ones.
Morel mushroom, 5 medium (84g)
Calories: 20
Protein: 2g
Carbohydrate: 3g
Total Fat: 0.0g
Fiber: 0.0g
Health benefits and
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Many health benefits and concerns associated with this food are applicable to other
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.