What Are Morel Mushrooms?

Morel Mushroom Scientifically Known As Morchella Esculenta, Also Known By Many Other Names; Morel, Common Morel, True Morel, Sponge Morel, And Yellow Morel And In Kashmir Locally Known As Guchchi.

Morels Are Hollow, Rubbery And Brittle-Much More Brittle Than Other Mushrooms With A Cone-Shaped Cap And Sponge-Like Texture. They Typically Grow Between Two And Four Inches Tall. The Caps Stand Erect And Range In Color From Pale Cream To Almost Black With A Well-Defined Pitted Texture.

Morels Are Hollow And Have A White- To Pale Cream-Colored Stem. They Need To Be Cleaned, But Otherwise, Require Very Little Preparation Before Cooking And Are Best When Simply Grilled Or Sautéed.

These Mushrooms After Cooking Are Meaty And Tender With A Deep, Earthy, Nutty, And Woodsy Flavor. In Spring, Morels Are Freshly Available, While The Dried Morel Mushrooms Can Be Available Year-Round.

Unlike Common Grocery Store Mushrooms Like Portabella, Oyster, And Shiitake, Morels Are Usually Harvested From The Wild. They’re Difficult To Grow On Farms And In Greenhouses, So Morel Lovers Usually Rely On Their Own Mushroom “Hunts” Or Others’ Findings To Enjoy This Food. Morel Mushrooms Taste Earthy And Savory, And Because They’re Rare, They Can Be Incredibly Expensive.

Nutritional Value

Raw Morel Mushrooms Are 90% Water, 5% Carbohydrates, 3% Protein, And 1% Fat. A 100 Gram Reference Amount Supplies 31 Calories, And Is A Rich Source Of Iron (94% Of The Daily Value, Dv), Manganese, Phosphorus, Zinc, And Vitamin D (34% Dv, If Having Been Exposed To Sunlight Or Artificial Ultraviolet Light). Raw Morels Contain Moderate Levels Of Several B Vitamins (Table).