**Morel Mushrooms Overview**

**Description**
- **Appearance**: Cone-shaped caps with pitted, honeycomb-like textures (colors range from black, yellow, to gray). Hollow stems.
- **Habitat**: Grow in moist woodlands, burned areas, and near hardwood trees (ash, elm, sycamore). They fruit in spring when soil temperatures reach 45–55°F.
- **Caution**: Avoid toxic lookalikes like false morels (*Gyromitra* spp.), which have wrinkled caps and solid stems. Always confirm identification before consumption.

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**Medicinal Value**
Morels are nutrient-dense and linked to several health benefits:
- **Antioxidants**: Combat oxidative stress, reducing chronic disease risk.
- **Immune Support**: Polysaccharides enhance immune function and reduce inflammation.
- **Vitamin D**: High levels aid bone health and immunity.
- **Minerals**: Rich in iron (supports blood health), copper, and potassium.
- **Liver Protection**: Extracts show hepatoprotective properties in studies.
- **Antimicrobial**: Compounds inhibit harmful bacteria and fungi.

- Upon arrival, unbox ingredients and place in refrigerator or freezer

Upon arrival, unbox ingredients and place in refrigerator or freezer.

NOTE: MORELS MUST BE COOKED THOROUGHLY BEFORE EATING. NEVER CONSUME RAW OR UNDERCOOKED MORELS.

**Recipes**

**1. Sautéed Morels**
*Ingredients*:
- 1 cup fresh morels, cleaned
- 2 tbsp butter
- 2 garlic cloves, minced
- Salt and pepper to taste

*Steps*:
1. Slice morels lengthwise and rinse gently.
2. Melt butter in a pan, add garlic, and cook until fragrant.
3. Sauté morels for 5–7 minutes until tender. Season and serve over toast or pasta.

**2. Creamy Morel Pasta**
*Ingredients*:
- 8 oz pasta
- 1 cup morels, sliced
- 1 cup heavy cream
- ½ cup grated Parmesan
- 1 shallot, diced
- 2 tbsp butter

*Steps*:
1. Cook pasta according to package instructions.
2. Sauté shallots and morels in butter until softened.
3. Add cream and simmer until thickened. Stir in Parmesan.
4. Toss sauce with cooked pasta and garnish with herbs.

**3. Morel Risotto**
*Ingredients*:
- 1.5 cups Arborio rice
- 4 cups vegetable broth
- 1 cup morels, sliced
- 1 onion, diced
- ½ cup white wine
- ¼ cup grated Parmesan
- 2 tbsp butter

*Steps*:
1. Sauté onions and morels in butter until soft. Add rice and toast for 2 minutes.
2. Deglaze with white wine. Gradually add broth, stirring until absorbed and creamy.
3. Finish with butter and Parmesan. Serve immediately.

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