Blonde morel ◆
Morille blonde
| Latin name | Morchella esculenta |
|---|---|
| Family | Mushrooms |
| Origin | Ash and elm woods, spring |
| Season (France) | April – June |
| Flavour | Earthy · Nutty · Delicate |
| Typical price (France) | 150–300 €/kg |
What it is
The name comes from Old High German morhila, a little carrot, for the pitted cone that pushes up through leaf litter in spring. Chinese growers now raise several black morel species under plastic; the blonde is still lifted from the ground, one at a time.
In the kitchen
Never eat them raw or barely cooked - a morel wants ten good minutes in the pan. Halve them lengthwise first: the blonde is hollow, and grit settles at the base of the stem.
Goes with
Butter Cream Asparagus Chicken Vin jaune Grey shallot Egg
Same species
In season alongside
Artichoke Green cracking russula Summer cep Bianchetto truffle Bronze bolete Camus de Bretagne artichoke
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