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Morels are one of the most coveted wild mushrooms in existence. The distinctive honeycomb-like caps and hollow stems are unmistakable, and the flavour is intensely earthy and complex with nutty undertones.
Morels excel in cream sauces, risottos, and as an elegant accompaniment to veal, poultry and fish. Their honeycomb structure can trap dirt, so clean carefully with a brush.
Their arrival each spring is one of the most eagerly anticipated moments in the culinary calendar. We carry fresh morels in season and extra-quality dried morels year-round.
March to May. Sourced through specialist European foragers, hand-graded at our UK facility, and dispatched same-day on orders placed before 2pm.
Morels need a fat base to carry the flavour — butter, cream or olive oil. The classic French preparation pairs them with veal in a cream sauce; equally good folded through risotto, alongside roast chicken, or with asparagus and a soft poached egg in spring.
Clean carefully with a dry brush, working into the honeycomb where dirt collects. Halve lengthways before cooking — this exposes the hollow centre, which can hide grit, and lets the cream or pan juices penetrate properly. Never eat morels raw; they need to be cooked through.
When fresh morels aren't in season, dried morels deliver intense, concentrated flavour year-round. Rehydrate in warm water for 20 to 30 minutes, then squeeze dry — and keep the soaking liquid, strained, to add to the dish. It carries much of the flavour and shouldn't be discarded.
Wrap fresh morels loosely in kitchen paper inside a paper bag or open container. Refrigerate and use within 2 to 3 days of arrival. Dried morels keep indefinitely in a sealed jar away from light.
UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.
