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Morels – One of the most expensive edible mushrooms in the professional kitchen
Morels are, after truffles, among the most exclusive and sought-after edible mushrooms – and for good reason. Their distinctive structure, deep flavour and versatility in cooking make them a favourite among chefs and food enthusiasts.
They are available both fresh and dried, and in rare cases can be found in Danish nature. Dried morels are particularly popular, as they have a long shelf life and develop an intense aroma when rehydrated.
Appearance and structure
The edible morel has a cap measuring 0.5–10 cm in height and 0.5–6 cm in width. The edge of the cap is fused with the stem, and the entire mushroom is hollow inside. The cap is covered with deep, irregular pits and resembles a natural sponge. The pits are dark brown with lighter shades inside.
It is precisely the hollow interior of larger morels that makes them ideal for stuffing and filling – for example with poultry, mushroom purée or something else.
See our large selection OF
MORELS
CHINA, AromaGrasse
Dried Mini Morels
From 10,74 €
In stock
AromaGrasse, France
Dried Classic Morels
From 11,28 €
In stock
CHINA, AromaGrasse
Dried Jumbo Morels
From 16,78 €
In stock
CHINA, France, AromaGrasse
Dried Giant Morels
From 6,71 €
In stock
CHINA, AromaGrasse
Dried Morel Tails – 200g
32,21 €
In stock
France, France
Morel Sauce – 180g
17,45 €
In stock
France, AromaGrasse
Morkel juice – 750ml
52,35 €
Sold out
France, AromaGrasse
Morkel aroma
From 42,41 €
In stock
Cooking with morels
Morels must never be eaten raw. They must be cooked thoroughly, as they can otherwise be harmful to health. They are excellent for use in sauces, stews, soufflés and as a filling in starters and main courses. Rehydrated dried morels retain their characteristic texture and add depth and umami to dishes with meat, cream, wine or mushroom stock.
The dried morels must first be soaked in lukewarm water for 15 minutes, after which they must be blanched in boiling water for 1 minute. Once this is done, they can be cooled and then filled with soufflé farce or a vegetable purée. They should then be steamed until the filling sets. The morels are now prepped and can easily be sautéed in butter in a pan before service. Shelf life for the steamed stuffed morels is approx. 2 days in the refrigerator.
With us, the morels are hand-sorted, ensuring that only 0.5 cm of stem remains – ready to use and with minimal waste.
Dried Classic Morels
From 11,28 €
Dried morels – Morchella ConicaMorels are among the most sought-after edible mushrooms, and Morchella Conica is considered one of the best. The mushroom is meaty, intense in flavor, and rich in umami, making it particularly well-suited for the professional kitchen.The morels are carefully hand-sorted, and the stem is trimmed down…
Morels in Danish nature
In Denmark, morels grow naturally in rich, humus-rich soil – typically near elm trees, but also by ash and poplar. However, they occur rarely and primarily east of the geological ice margin line, which runs from Bovbjerg by the North Sea, through Viborg and further south. A practical rule of thumb: if the stream flows east, you are likely in morel territory.
The season for Danish morels is relatively short – from April to June.
Types of morels
There are several different species of morels, including:
Hooded morel (Morchella semilibera)
Conical morel (Morchella conica)
Common morel (Morchella esculenta)
A fourth, “edible” false morel (Gyromitra esculenta), should not be used in cooking. Despite the name, it is deadly poisonous in its raw state and contains gyromitrin – a toxin that is also carcinogenic.
Buy mushrooms from reliable sources only
We recommend that you always buy your morels from approved and professional suppliers. This is your assurance that the mushrooms are correctly identified, handled and prepared. Avoid buying from amateur foragers, as misidentification can have serious consequences.
Dried Giant Morels
From 6,71 €
Dried morels – Morchella ConicaMorels are among the most sought-after edible mushrooms, and Morchella Conica is considered one of the best. The mushroom is meaty, intensely flavored, and rich in umami, making it particularly well suited to the professional kitchen.The morels are carefully hand-sorted, and the stem is trimmed down…