Unlike common grocery-store mushrooms like portabella, oyster and shiitake, morels are harvested from the wild. They are nearly impossible to grow on farms or in greenhouses, so lovers of morels rely on mushroom "hunts" to enjoy them. Morels taste earthy and savoury, and because they are rare they can be incredibly valuable.
Both morels and truffles are among the most highly prized edible mushrooms in the world. Sometimes called the "truffles of the north", they are the most popular of the springtime edible fungi, usually appearing from late March through mid-June — though each crop survives only a few days. Delicately flavoured, they are often prepared by frying in butter and are commonly preserved by drying.
Wild Himalayan Morels
Morel mushrooms are rich in vitamin D and are a low-fat, plant-based food that makes a great addition to a heart-healthy diet — as an ingredient or a meat substitute. They are good for the heart and digestive system and full of minerals, and with less than 0.4g of glucose per cup they won't cause a sugar crash.
Iron. Many people — especially pregnant women and teens — don't get enough iron, which helps red blood cells carry oxygen. A 100g serving of morels contains around 12.2mg of iron, fulfilling the entire daily requirement for men and more than half for women.
Vitamin D. Morels provide roughly 136 IU of vitamin D — a significant part of the 600 IU the body needs daily. They are one of the few plant-based foods that offer meaningful amounts of this essential nutrient.
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