Morel Mushroom

  • Morel mushrooms regular are sun-dried wild-harvested from Himalayan ranges of Jammu & Kashmir and himachal Pradesh
  • Morel mushrooms regulars are medium in size (2-5 cm cap size) with 1 cm tail; morel mushrooms are most sought after edible wild mushrooms in the world
  • Morel mushrooms is a luxury ingredient. Its earthy and smokey flavour along with its spongy, chewy texture makes it a great alternative to meat
  • Cleaning instructions : morel mushrooms are minimally processed to retain their flavour. Brush off the morels and its stem to be sure its clear of any stones, mud or debris. If you must, give the mushroom a swift rinse of cold water and pat dry thoroughly


  • Flavour: Exotic mushroom connoisseurs believe that Morel Mushrooms are the closest one can get to black truffles when truffles aren’t in season; with respect to their flavour profile. The flavour of Morel Mushrooms can be described as intensely smoky and musky with deep earthy notes. Once rehydrated and sauteed in butter, they give off a scintillating “umami” (like savoury smoked meat) flavour explosion like no other. Morel Mushrooms are perfect when added to rice pilaf/pulao or as a sauce.
  • Provenance & Legacy: Our Morel Mushrooms are sourced from the northernmost Himalayan ranges of Jammu & Kashmir. While they’re mostly used in French delicacies for their intoxicating aroma and “umami” flavour profile, Morel Mushrooms have been a mainstay in traditional Kashmiri cuisine. In North Indian vegetarian cuisine, Morel Mushrooms are gaining popularity as they’re used as a substitute for meat for their strong and alluring “meaty & savoury” flavour profile.
  • Quality & Selection: Our Morel Mushrooms are whole (without tails), dark and sun-dried. They’re foraged from the Himalayan forests with their tails intact. Only the darkest most aromatic mushrooms are hand-picked during the sorting process. After this selection is made, their tails are chopped off so our customers only pay for the flavourful Morel Mushroom caps. These caps are dried, sorted yet again and then vacuum packed.
  • Instructions: Morel Mushrooms have a delicate honeycomb like structure which is extremely difficult to clean using conventional methods. The best way to clean these mushrooms is to re-hydrate them in salt or sugar water for 45 minutes. During this time, it’s recommended to gently whisk the mushrooms a few times to eject any soil/debris. Once re-hydrated, rinse them lightly, then place them on a clean napkin and pat them dry. Water which remains behind can be reduced to prepare a sauce.
  • Precaution: Morel mushrooms undergo minimal processing before they are packed in order to retain their flavour. Crevices of the mushrooms may harbor tiny stones or even insects. Follow usage instructions to mitigate this issue. For those who wish to take this additional cautionary step, rehydrated Morel mushrooms can be sliced in half (opened and flattened) to ensure there isn’t any foreign matter trapped within the Morel Mushroom cap.