Morel

Morel is a wild spring mushroom with a honeycomb cap and hollow stem. It delivers a deep, woodsy aroma and spongy, meaty bite that soaks up butter and pan juices; cooks saute or roast it, fold it into cream sauces, risotto, and omelets, or stuff larger caps; it appears fresh briefly in spring and is widely sold dried.\n\nMorels grow across temperate forests of North America and Europe, where foragers have prized them for centuries. They feature prominently in French and Midwestern American cuisines; limited cultivation exists, so most supply is wild-harvested and often dried near the source.