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Fresh Orchard Morel Mushrooms - per lb
Item #: MFM312
Our Price: $49.00
 
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Description 

  

These beautiful little morel mushrooms come to us direct from the orchards and meadows of the Pacific Northwest. Smaller in size than Midwestern morels, these mixed "orchard morels" range from 3/4" to 2 or 3 inches in length, but they make up in flavor what they lack in size.

* An important note regarding availability:

 

Fresh morels are a wild-harvested mushroom of limited availability and the demand is high.  While we always do our best to accommodate your delivery requests, please be prepared for possible delays. If you need your morels by a specific date, please give us a call Monday - Friday at (855) 328-8732.


Please remember:

 

We can't hurry Mother Nature! Supplies of wild-harvested morel mushrooms are frequently limited.

 

While we'll do our best to honor requested delivery dates, as always, morels are available on a first come, first serve basis and orders are fulfilled in the order in which they were received.

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Morel Ravioli
Second Runner Up, Earthy Delights 2009 Morel Recipe Contest

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Wild Rice Stuffing with Mushrooms
This is a wonderful, traditional stuffing to serve for an elegant Thanksgiving dinner. Not only is it a change from the routine bread stuffing, but wild rice has a delicious nutty flavor that goes perfectly with turkey. The mushrooms add that woodsy, earthy flavor that complements the turkey and the wild rice, making this an unforgetable and delicious meal.
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Zucchini Stuffed with Morels, Ramps & Pine Nuts
This is a superb appetizer, or side dish, not difficult, but probably something your guests haven't tried anywhere else. This dish is delicious, and very unusual yet elegant. This recipe yields about 30 rounds. Don't count on leftovers.
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Fettuccine with Morels
Though many people like their morel mushrooms sautéed and served with toast, there's another entire camp of 'shroomers who love the undeniably delightful experience of enjoying them with pasta. Pasta is a natural background for fine quality mushrooms, and morels pair excellently with fettuccine.
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Fettuccine with Morels and Breast of Pheasant
This is a truly memorable Celebration of Spring - perfect for a special occasion, and not intricate.

Pheasant is a very fine-grained and lean poultry with a mild flavor that goes exceptionally well with the other wild ingredients. If you can't find pheasant, substitute chicken.
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Fettuccine with Morels and Sage Cream
A simple to make yet delicious and elegant pasta with Morels and fresh sage. It's gourmet rustic.

This recipe is adapted from one in the February 1999 issue of Bon Appetit.
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Fettuccini Alfredo with Morels
The sauce makes a great "base." You can try frying and dicing some bacon and adding it to the sauce, or add some fresh sliced ramps sautéed with garlic. Diced cooked shrimp or chicken would also be delicious. You could experiment by using sherry instead of cognac, or even by adding some shredded cheese, or sour cream. Use your imagination and always enjoy yourself.
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Morel Mushroom Ravioli
Trying the parsleyed ravioli dough version, really makes this an exceptional dish! This version may be applied to any shape of pasta that you make fresh and will make an impact visually, as well as to your taste buds.
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Morels with Madeira Fettuccine
This recipe is adapted from one by Michael Lomonaco. It's a perfect way to use leftover ham and still have a masterpiece!
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Pasta with Morels and Asparagus
A delicious way to welcome Spring! The ease of preparation belies the gourmet flavors.
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Pasta with Morels, Asparagus, and Goat Cheese
Another welcome to Spring and her bounty! A very easy meal to prepare that rises to gourmet status and flvaors. This is a foragers delight.
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Bacon-Wrapped Tenderloin with Mushroom Risotto
Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto earlier in the day, using only three-quarters of the mushroom stock. Refrigerate it in the pan, then just prior to serving, return the pan to the heat. Add the remaining mushroom stock in ¼ cup additions and continue with the recipe as directed. This recipe is from Charlie Trotter's book "Charlie Trotter Cooks at Home" published by the Ten Speed Press.
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Beef Tenderloins Stuffed with Morels and Ramps
This is not a difficult dish to prepare, and it sure to bring the house down. The brandy adds a delicious undertone to the rich,earthy flavors of morels and ramps. Make plenty of the sauce, you just can't get enough!
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Beef Tenderloin with Wine Sauce
A sophisticated version of a comfort dish. If you want a stronger flavor to your sauce, add additional amounts of the beef stock. If you want to take away some of the flavor's "edge," then add a heaping teaspoon of sour cream and whisk it in vigorously.
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Grilled Veal Chops with Morel Sauce
Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
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Pork Loin with Morel and Ramp Stuffing
The morel-ramp stuffing is an intriguing departure from a regular bread stuffing. The stuffing makes an attractive design in the sliced pork. If fresh morels and ramps are out of season, using dried morels, reconstituted, and frozen ramp bulbs will work beautifully without compromising the flavor.

You will be pleasantly surprised at how good this pork tastes served chilled! It slices even easier when cold. It would be a good idea to make extra just for the leftovers.
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Pork Loin with Morel Stuffing
This is an elegant entrée that looks attractive as well as tasting earthy and delicious. Serve it chilled on a hot, sultry day, for a refreshing treat.
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Prosciutto-Wrapped Asparagus with Sautéed Morels
This is an elegant luncheon dish or a perfect appetizer for a special occasion. The flavor of a fine quality prosciutto works wonderfully with asparagus, and the morels make the whole package completely irresistible.

The important thing to remember here is don't let your asparagus cook until it's soggy, which is practically a federal offense.
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Roast Beef Tenderloin with Mushroom Ragout
A tenderloin made extra special with the addition of fresh wild mushroom. Like being in heaven here on earth!
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Tenderloins Forestiere
Slicing the beef tenderloin before cooking lets it do so quickly. The wild mushroom-ramp sauce adds some rich, rustic flavors to the meat.
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Veal Rolls with Wild Mushrooms, Lemon and Garli
The delicate flavor and fine texture of the veal is only enhanced by the nutty flavor of the chanterelles. The tomato sauce adds a nice counterpoint to this rustic dish..
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Veal Scaloppini with Fresh Morels and Marsala
While veal is a popular meat to serve with this dish, some people prefer to substitute chicken or low fat turkey breasts. They're less expensive and leaner. The word "scaloppini" is a reference to the way in which the meat is sliced - very thin and across the grain so that it'll be extra tender. The wild leeks,or Ramps, have an extra "edge" which goes nicely with this mild dish.
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Morel Mushroom Bake
This is a simple recipe, long on flavor, and short on fussy preparation time. This is super when served with hot homemade soup, and absolutely beyond compare served with something elegant, like a roasted pheasant or wild game.
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Morel and Truffle Gratinee
It's difficult to improve on the taste of morels. Many of the world's best chefs insist that they're most delicious when sautéed in butter with salt and pepper. They have a delicate, subtle flavor that can easily get lost when combined with other ingredients, but it's always nice to try something different.
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Morel, Ham and Brie Omelet
For breakfast or lunch, this simple omelet rises to even the most formal of occasions!
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Morels in Puff Pastry
A delicious and unique variation for serving morels in a dazzling presentation. The extra work is well worth the results.
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Mushroom Ragout
This is an elegant dish, simple to prepare, that creates an "impression." I especially enjoy knowing about recipes that are easy to make, but taste like a gourmet sensation. This is a delicious dish served with pasta, rice, or just a big loaf of fine quality bread. It also makes a great side dish with red meat.
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Sautéed Fiddleheads with Morel Mushrooms
Simple to prepare, yet brings out the best in all flavors. The rich, earthy flavor of fresh morels is enhanced by green, fresh ferns and shallots. Use as appetizer or a side dish.
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Stuffed Morel Mushrooms II
This is a superb and very special way to enjoy morels. Perfect for a special occasion.
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Morel & Asparagus Frittata with Ramps & Chevre
Congratulations to Allan Coyle of Lansing, Michigan for this winning recipe entry in our first ever Morel Recipe Contest!

Thanks, Allan, for sharing your recipe for Morel & Grilled Asparagus Frittata with Ramps & Chevre with all of us!
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Non-Blasphemous Morel Mushrooms
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Stuffed Morel Mushrooms
Third Runner Up, Earthy Delights 2009 Morel Recipe Contest
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Wild Mushroom Crepes with Duck Prosciutto, Sour Cream & Chutney
Crepes are an ideal canvas for featuring delicately flavored wild mushrooms, such as Chanterelles, Hen of the Woods (Maitake) or Hedgehogs These delicious savory crepes also make an excellent base for any variety of other toppings.
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Morel Mushroom Tart
This is a spectacular "bring the house down" appetizer that can also be served as an entree. Either way, it's uniquely memorable. You can really simplify things if you purchase an excellent quality prepared dough.
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Morel Pate
This is a great appetizer served with toast points or artisinal bread. Part of the secret to a well-prepared appetizer is to serve it in limited quantities. It should trigger your appetite without satisfying it. It should leave you wanting more.
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Morel and Ramp Crostini
This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. May also be served as a side dish.
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Morels in Cream on Brioche
This recipe was adapted from one printed in the May 2001 edition of Gourmet Magazine. It works well with either brioche, or artisinal bread. Try it as an elegant seasonal appetizer, or an unusual and delicious luncheon served with tossed greens and a hot soup.
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Roasted Mushroom Bruschetta
Everybody raves about our Roasted Mushroom Bruschetta! It's fun & easy to make and you can prepare it a day or two ahead of time. We use this recipe whenever we demonstrate our products, and it never fails to make a hit.
It makes a great appetizer for any occasion and is a perfect "finger food" for parties. Don't worry about leftovers - there won't be any!
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Morel Mushroom Pizzetta
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Morel Rarebit II
This version of "rarebit" is a little closer to the traditional version from the UK. It's made with a little dark beer for the classic flavor, but we think it's made even better by the addition of morel mushrooms. Like our other version, this recipe also uses only a couple ounces of fresh morels, but you can certainly add more if you want. We always do.
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Chicken Breast with Morel-Madeira Gravy
This dish is rather special, but not too tricky to prepare. Serve with mashed potatoes for a rustic dinner, or with wild rice for elegance...in either case, a nice bottle of wine would be perfect.
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Chicken Breasts with Morels, Parsley and Cream
A rustic yet elegant dish. This recipe can do double duty, too. When fresh Chanterelle mushrooms are coming on strong, you can substitute them for the morels. Delicious, and beautiful. Serve with a dry white wine.
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Chicken Breasts with Ramps, Morels, and White Wine
Easy to put together and hard to resist. Fanned out slices of warm chicken breasts crown some greens with a morel-ramp sauce over all. An exuberant Spring salad. Not a salad to make too far ahead of serving, though.
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Chicken and Morel Camp Dish
This is a recipe for outdoor aficionados! If you're hunting, fishing, or searching for mushrooms, you may also be camping. With the great bounty now offered by the out-of-doors, camping doesn't necessarily mean "roughing it," at least not when it comes to dining. This is a delicious and easy-to-prepare campfire dish which will leave you wishing for more.
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Chicken with Ramps and Morels
A perfect Spring meal using fresh wildings. A simple, rustic yet elegant chicken dinner. Serve with fingerling potatoes and maybe a few fiddlehead ferns and you have a truly Feast of the Forest!
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Cornish Game Hen with Asparagus and Morels
Cornish hens are excellent for pan roasting because they're so small. They typically go well with sauces, and are often glazed with a reduced orange sauce, complete with orange zest and Cointreau. In this case we're using a dusky, earthy morel sauce that has an exquisite mild flavor. A side of wild rice is a perfect accompaniment - the flavor blends perfectly with the hens and the texture is excellent.
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Poached Chicken Breasts with Morel Cream Sauce
This recipe can do double duty. When fresh Chanterelle mushrooms are coming on strong, you can substitute them for the morels. Delicious, and beautiful.
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Roast Chicken with Thyme and Morel-Madeira Gravy
Madeira and wild leeks (ramps) combine deliciously with chicken in this basic, straightforward dish. Easy to make and easier to eat. For an elegant version, serve with wild rice, for more rustic appeal, serve with mashed potatoes.
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Wild Morels & Ramps Sautéed with Chicken Breast
This is an elegant way to serve chicken, and not at all difficult. If you really want to create a spectacular dinner, serve this with a wonderful risotto. Bring out the truffle oil!
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Wild Morels Sautéed with Chicken Breasts
The secret with this recipe is, it has few ingredients, but they are of the finest of quality. It can be made quickly...perfect for unexpected guests, or when time is of the essence.

You can dress it up by serving it with risotto and a sprinkle of truffle oil, or you can turn it into a hearty "comfort food" by serving it with garlic mashed potatoes.
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Blackened Grouper with Asparagus and Morels
Grouper, a moist, firm, yet flaky fish, with a sweet mild flavor really benefits in this style of blackening. Served with the earthy, rich flavors of morels, the bright green taste of asparagus, the creamy fingerlings and firm snap peas, a finely tuned orchestra titillates the senses of taste, sight and smell. The fussiness of this recipe is well worth the effort.
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Asparagus and Mushroom Salad
In Michigan, we're spoiled when it comes to asparagus. Our asparagus, simply stated, is divine. It should be crisp, tender, flavorful, and not at all stringy. This is another wonderful course for hot weather - nourishing, high in fiber, and refreshing.
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Creamy Potato, Leek and Morel Mushroom Soup
A beautiful way to ring in the Spring! This soup is equally perfect for an elegant dinner or a rustic lunch at the cabin. Hearty and delicious.
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Morel Mushroom Soup
First Runner Up, Earthy Delights 2009 Morel Recipe Contest

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Wild Mushroom & Pumpkin Soup
This soup makes a great Fall luncheon when the air turns brisk and the leaves turn red. Serve it with hot bread and cinnamon butter for a real treat. A tasty addition to Thanksgiving dinner.
It's so easy yet tastes so delicious. It's forest magic!
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Wild Rice with Morels and Ramps
A feast of tastes and textures, full of woodsy flavors to complement any meat or fowl dish.
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Morel Risotto Decadence
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Morel Mushroom Cabernet Sauce
This is another one of those excellent recipes that deserve gourmet status in spite of being very easy to make. It is versatile and lends itself to just about any meat or poultry dish.
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Morel Sauce I
This is wonderful with a tender steak, or over sautéed chicken breasts. I love it with a good risotto, some crusty bread, and tossed greens. In fact, it's delicious with just about everything!
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Morel Sauce II
This is a versatile sauce that can be used creatively with many recipes. For example, it's excellent served with risotto, and spectacular with mashed potatoes. For a gourmet treat, add a tablespoon of truffle oil to your potatoes before mashing them.
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Morel Sauce III
This recipe was adapted from one printed in Gourmet Magazine in 1995. It was created to use with grilled veal chops, and it's equally delicious with a boneless pork loin. Let your imagination be your guide. It's a luscious, unforgettable sauce.
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Morel Sauce IV
This morel sauce recipe is adapted from a recipe in the "L. L. Bean Game and Fish Cookbook". It is quite versatile. It's great over pasta and it's wonderful with chicken or veal. It can also be used to "dress up" egg noodles or rice.
Add some crusty bread and a tossed salad and you've created a gourmet-class experience.
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Wild Mushroom Salsa
A wild and tasty salsa with an earthy, mushroomy twist.
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Triple Wild Mushroom Pizza

Who wants pizza?.

 

This "from-scratch" pizza is guaranteed to thrill both mushroom lovers and pizza lovers in general (which includes just about the entire world).

 

What makes it TRIPLE wild mushroom? Well, we've added mushroom powder to the crust, dried mushrooms to the sauce and sauteed mushrooms on top. We've kept other, competing toppings to a minimum to allow all that wonderful mushroomy goodness to shine through.

 

Take that, Old Man Winter! You're not getting any.


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Morel-Bison Burgers
Lean, low-fat ground bison gets a flavor boost and moist, juicy texture from reconstituted dried morel mushrooms. With so few calories & fat, you can even afford to top your burger with some good, old-fashioned country bacon and Swiss cheese
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Fiddlehead and Morel Mushroom Stir Fry
Fresh fiddleheads and morel mushrooms... a pairing that captures the essence of spring.

You can use either fresh or dried morels in this recipe, and while we like to use fresh morels when they're in season, some people actually prefer the deep, smoky flavor that dried morels impart.

Try this easy recipe with tiny whole fresh orchard morels for a beautiful dish that looks great, but tastes even better.

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Creamed Morel Mushrooms
Fresh or dried morels work equally well in this delicious sauce, richly flavored with veal stock and cream. It makes a satisfying lunch when served over thick-sliced toasted bread with a tossed salad on the side.

Equally good as a sauce with risotto, roast chicken, grilled steak or even over poached eggs on muffin!

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Morel Rarebit

This recipe calls for only two ounces of fresh morels. You could easily add more and it would only improve the overall result. To clean morels, soak them very briefly in warm salt water to discourage any critters that may be hiding in the mushrooms. Rinse, pat them dry, trim away any dirty area around the end of the stem, and you're ready to cook. Very large mushrooms can be either halved or quartered.


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