Frozen Wild Morel Mushrooms (Morchella) - Wild-Harvested, Premium Quality, 3 lb, Free Shipping

One of the most sought-after wild mushrooms in the world, hand-foraged at peak season and flash-frozen to lock in their signature deep, nutty, earthy flavor. Sold in a generous 3 lb pack with free shipping.

Appearance: Distinctive cone-shaped caps with a ridged, honeycomb-like texture, ranging in color from black to yellow to gray.

Flavor & Texture: Rich, nutty, and earthy with a meaty, robust character that develops beautifully when cooked.

Best Uses: A chef's favorite for cream sauces, sautes, pastas, and pairing with poultry and red meat. Always cook morels thoroughly before eating.

Storage: Keep frozen until ready to use. No need to fully thaw before cooking.

Shipping: Ships frozen with ice packs and an insulated liner across the USA; may arrive partially thawed, which is normal and safe. Upon arrival, transfer to the freezer or refrigerator.

- Ships frozen with ice packs
- Ships with insulated box liner
- May arrived partially thawed, but don’t worry! It’s still good to use.
- Upon arrival, unbox ingredients and place in refrigerator to thaw or in freezer to use later

Upon arrival, unbox ingredients and place in refrigerator to thaw or in freezer to use later.

NOTE: MORELS MUST BE COOKED THOROUGHLY BEFORE EATING. NEVER CONSUME RAW OR UNDERCOOKED MORELS.

**Recipes**

**1. Sautéed Morels**
*Ingredients*:
- 1 cup fresh morels, cleaned
- 2 tbsp butter
- 2 garlic cloves, minced
- Salt and pepper to taste

*Steps*:
1. Slice morels lengthwise and rinse gently.
2. Melt butter in a pan, add garlic, and cook until fragrant.
3. Sauté morels for 5–7 minutes until tender. Season and serve over toast or pasta.

**2. Creamy Morel Pasta**
*Ingredients*:
- 8 oz pasta
- 1 cup morels, sliced
- 1 cup heavy cream
- ½ cup grated Parmesan
- 1 shallot, diced
- 2 tbsp butter

*Steps*:
1. Cook pasta according to package instructions.
2. Sauté shallots and morels in butter until softened.
3. Add cream and simmer until thickened. Stir in Parmesan.
4. Toss sauce with cooked pasta and garnish with herbs.

**3. Morel Risotto**
*Ingredients*:
- 1.5 cups Arborio rice
- 4 cups vegetable broth
- 1 cup morels, sliced
- 1 onion, diced
- ½ cup white wine
- ¼ cup grated Parmesan
- 2 tbsp butter

*Steps*:
1. Sauté onions and morels in butter until soft. Add rice and toast for 2 minutes.
2. Deglaze with white wine. Gradually add broth, stirring until absorbed and creamy.
3. Finish with butter and Parmesan. Serve immediately.

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