Morels are one of the most desired wild mushrooms in the world. They are known for their flavour, texture, and appearance. They are often described as earthy and nutty, woodsy and toasted. The flavour is rich and deep as opposed, strong and distinct but not pungent. These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. They are packed with essential vitamins and minerals.

Morels are prized by gourmet cooks, particularly in French cuisine. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan, and Kashmir where these highly prized fungi are found in abundance.

The dried form is more expensive per pound because the mushrooms are lighter, and it takes many more to make up a pound. Their price tag is high because they are a seasonal delicacy with locations often kept hidden by seasoned Morel hunters. These mushrooms are generally safe to eat as long as they have been cooked thoroughly. However, eating raw morels can cause stomach upsets.

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