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Morels (morilles) are the most delicious, hardest to find and expensive of spring mushrooms; if you’re buying them, look for the darkest caps. If you can’t find them, they are available in jars dried (morilles séchées) or sometimes frozen or preserved in oil.

They may be delicious, but they need to be cleaned well (not easy!) and cooked thoroughly, because they are toxic when raw.

The French like to braise them in butter, with cream or Madeira.


Text © Dana Facaros

Image by greg