Origin and harvesting
The morel is a wild mushroom, hand-harvested in natural environments during a very limited period of the year. Its availability depends on specific climatic conditions, making each season particularly variable.
Season
Spring seasonal product.
Harvesting is concentrated in spring, with a short availability highly dependent on weather conditions.
Gastronomic profile
It stands out for its deep, intense aroma and its honeycomb structure, which easily absorbs liquids and flavours. Its performance in the kitchen makes it particularly suitable for complex preparations and sauces.
How can it be prepared?
Morels require careful preparation:
- Must be cooked before consumption
- Sautéed with butter or reductions
- In sauces for meat and game dishes
- Stuffed, making use of their hollow structure
- In stews where they can absorb surrounding flavours
Format and storage
Keep refrigerated and consume within a few days.