THE MOREL
(Morchella Esculenta, Vulgaris, Conica, Rotunda)
Provenance : France, Turkey, Macedonia, Mexico, U.S.A., Canada, Spain, Morocco.
Season : From March to June - ( From October to December : Mexico)
Habitat : In aired forests, on the edges of woods and paths near apple trees, ash trees and elm trees as well as at the foot of mountain conifers.
Taste : Characteristic, mild and persistant.
Cooking tips :
The morel is a much sought-after edible mushroom. It is always used once cooked, in parsley, cream, stuffings, in omelettes, quiches, in sauces, served with white meats (such as veal), poultry, fish or pasta, rice or potatoes.
RANGE |
FRESH |
FROZEN |
TINNED |
DRIED |
References |
A++ or A+ quality |
Raw (whole) Fried |
« Au naturel », cooked, juice |
Special, extra, standard, industrial, morel stems, pieces and flour |
Packaging |
Punnets 125 and 250g Packets 1 and 3kg |
Bags 300 and 450g, 1 and 2,5kg |
Tins ¼ Glass jars 23, 44cl |
Plastic jars 25, 50 and 250g Plastic bags 25, 50, 500g, Bags 1 and 2kg |
Storage |
4 to 5 days |
18 months at -18°C |
3 years |
2 years |