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.