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Australian & European Morels


Morels are also known as the sponge mushroom. These distinctive mushrooms appear honeycomb-like; they have a wide stem topped by a globular or conical hollow cap 6-12cm in height. Morels range in colour from blonde to brown to grey. The head and stem should be firm and unblemished; they should be dry and velvety to the touch, not sticky. The most prized of the morels is the dark coloured, short stems with round caps.

Morels grow abundantly in the two and sometimes three years immediately following a forest fire. Trees commonly associated with morel include ash, sycamore, tulip tree, dead and dying elms, cottonwoods and old apple trees. Morels are a fairly expensive variety of mushroom as they have not yet been successfully harvested. It is very difficult to describe a morel’s renowned flavour with its overtones of hazelnut and meat. Wash morels quickly, under a trickle of water and blot dry immediately. Start to cook morels on a low heat in order to sweat them, when their cooking water has evaporated they can then be braised or sautéed. Cooking morels with a simple knob of butter will bring out its character and richness; they are also wonderful as an accompaniment to dishes. Do not eat morels raw as they are very toxic.

Australian Wild Morels are available August to October.
French Wild Morels are available April to May and occasionally throughout the year. Minimum order is 1kg