Morel mushrooms are small to large in size with caps that are oblong, cone-shaped, bulbous, or egg-shaped and are attached to short, stout stems. The cap averages 2-7 centimeters in diameter and ranges in color from blonde, light brown, grey, to dark brown. The fragile, brittle cap also has a hollow, honeycomb-like exterior that consists of many irregular holes and ridges with a small, bumpy texture and attaches directly to the stem. Inside the cap and stem, there is a hollow cavity running the length of the mushroom and the stem is white and averages 2-9 centimeters in length. When cooked, Morel mushrooms are meaty and tender with a deep, earthy, nutty, and woodsy flavor.


Fresh Morel mushrooms are available for a short time in the spring, while dry versions are available year-round.

Current Facts

Morel mushrooms, botanically classified as Morchella esculenta, are a wild, edible fruiting body of an underground organism known as mycelium. Belonging to the Morchellaceae family, there are many different species of Morel mushrooms found in regions across the northern hemisphere. Also known as the True Morel, Yellow Morel, Common Morel, and the Sponge mushroom, Morel mushrooms can be found growing in pastures, orchards, and meadows on disturbed ground near spruce, ash, elm, and apple trees. They can also be found in burnt forests in the spring season after a large wildfire. Morel mushrooms are unable to be cultivated due to their delicate growing conditions, and because they have such a short season, they have become very expensive in commercial markets and are difficult to find. Despite their rarity, Morel mushrooms are one of the most prized culinary items and are favored by chefs for their unusual shape, deep flavor, and limited availability.

Nutritional Value

Morel mushrooms are an excellent source of fiber, iron, and manganese, and also contain copper, phosphorus, zinc, vitamins D, E, K and B, potassium, and calcium.


Morel mushrooms should not be consumed raw and are best suited for cooked applications such as sautéing or frying. Both the stems and the caps are edible and are most commonly sautéed with butter, salt, and pepper or are cooked in wine or cream-based sauces. Morel mushrooms can be mixed into pasta or risotto, served on top of meat with roasted vegetables, blended into a cream cheese spread as an appetizer, served on toast, or cooked into mushroom soup. They can also be stuffed with cheese and meat, breaded, and fried for a crispy bite. When preparing and handling, it is important to note that fresh Morel mushrooms are very brittle and can easily crumble, but they can also be dried for extended use and rehydrated when needed. Morel mushrooms pair well with English peas, asparagus, onion, shallots, garlic, white wine, parmesan cheese, dry vermouth, dry sherry, stock, lemon juice, sausage, bacon, pork, poultry, beef, nutmeg, five-spice, parsley, chives, tarragon, walnuts, soy sauce, and water chestnuts. They will keep up to one week when stored in the refrigerator and up to one year when dried.

Ethnic/Cultural Info

Morel mushrooms are one the most popular edible mushroom in the United States and are known by many nicknames including “molly moochers,” “hickory chickens,” and “dryland fish.” High-end restaurant chefs appreciate the depth of flavor and earthy notes that Morel mushrooms can add to a dish and they are one of the few varieties that are available in the spring. Home chefs also appreciate Morel mushrooms for their ability to be dried and rehydrated. They provide woodsy flavors year-round and add a tender textural element to elevate cooking dishes at home.


Morel mushrooms only grow in the wild and are native to regions across the northern hemisphere. They were first recorded in 1753 in mycologist Carl Linnaeus’s Species Plantarum and was reclassified in 1801 by Swedish mycologist Elias Magnus Fries. Today Morel mushrooms can be found in fresh form at farmers markets and specialty grocers and in dried form at grocers and online retailers in Canada, the United States, Turkey, Spain, India, Pakistan, Israel, Cyprus, China, and Australia.

Description provided by:

Foraged Morels (Morchella spp.) 1/2 LB

New York, US
Lucid Fungi
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Lucid's Story:

Hello there my mycelial network! My name is Daniel and I greet you from the heart of Upstate New York cozied right next to the majestic Adirondack region. I'm a multi-state certified wild mushroom forager and Mushroom Toxicologist growing and connecting people and communities to diverse and sustainable fungi. I strive to provide only the freshest fungal ingredients and grow-your-own kits directly to your door.

My Credentials:

There are over 200 000 wild mushroom species in this Region of the country of which about 200 are edible and only 25 worth eating and normally sold. However mushrooms picked in the wild and sold to consumers that haven’t been verified as safe by an individual with adequate training which could result in serious illness and/or death. Individuals who offer for sale wild harvested mushrooms as raw agricultural commodity or as a processed product must meet the following requirements as set forth by the State Department. This 5 year mushroom foraging permit meets the criteria required by the state health departments and formally approved for the foraging and selling of wild mushrooms in the following states: South Carolina North Carolina Georgia Virginia Pennsylvania New York Rhode Island.

Mushroom Mountain Wild Mushroom Certification Course ID -

This ID verifies that the cardholder has passed a state approved mushroom toxicology identification and foraging course for the sale of specific wild mushrooms.For more details on this certification and to verify a list of wild mushrooms approved by your state visit Mountain L.L.C. is not liable for any damages allergic reactions illness or death resulting from misidentification and consumption from mushrooms identified by permit holder. To verify the status of this certificate holder call (864)859-3080 or email

Name: Daniel Babicz

ID #1273

Issued: 12/3/21 Expires: 12/3/26

According to state law wild foraged mushrooms species must be individually inspected and found to be safe by an approved mushroom identification expert that:

(A) Has met the requirements of knowledge and passed an exam and

(B) Will harvest only those mushrooms species listed below :

Chanterelles (Cantharellus spp. Exception C. persicinus)Blue chanterelle (Polyozellus multiplex)Morels (Morchella spp.)Black trumpet (Craterellus fallax)Lobster (Hypomyces lactifluorum)Wood ears (Auricularia spp.)Chicken of the woods (Laetiporus spp. Exception L. persicinus)Beefsteak (Fistulina hepatica)Hedgehog (Hydnum repandum H. albomagnum)Lions mane / Pom Pom / Bearded tooth / Bear’s head (Hericium spp.)Oyster mushroom (Pleurotus spp. Exception Pleurotus levis P. dryinus)Cauliflower (Sparassis spp.)Maitake / Hen of the woods (Grifola frondosa)Blewit (Lepista nuda)Honey mushroom (Armillaria mellea A. tabescens)Blue milky (Lactarius indigo)Golden and burgundy milkies (Lactarius corrugis L.volemus L. hygrophoroides)Pecan truffle (Tuber spp.)Puffballs (Lycoperdon spp. Calvatia spp.)Bolete species: King bolete / Cep / Porcini (Boletus edulis B. chippewaensis)Chaga (Inonotus obliquus)Reishi mushrooms (Ganoderma curtisii G. tsugae G. sessile)Turkey tail (Trametes versicolor)Matsutake (Tricholoma magnivelare)Shaggy mane (Coprinus comatus)Candycap mushroom (Lactarius rubidus L. fragilis L. camphoratus)Saffron milky (Lactarius deliciosus)Hawk’s wing (Sarcodon imbricatus)Enoki (Flammulina velutipes)Shrimp Russula (Russula xerampelina)Umbrella Polypore (Cladomeris umbellata)Green Quilted Russula (Russula virescens Russula parvovirescens Russula crustosa)