It's Morel Mushroom Time!

Typically morels are found in moist areas, around dying or dead elm trees, sycamore and ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer's to hit their favorite spots year after year. Why bother? Native Maine has hired the foragers for you, and our morels come to you with the confidence and trust (and insurance) you should expect from any supplier.

Fresh Morels by the pound: $29.00

Order code: MUMORFB

5 Lbs Case = $133.00

Order Code: MUMORF

In-Stock and ready to ship!

Try this delicious Native Maine Spring recipe

Maine Fiddleheads, Spring Onion and Fresh Spring Morel Mushroom Sauté

Sweet Maine Fiddleheads & Spring onions go so well with the woodsy flavor of morels. All you need is a bit of Kate’s Maine butter and some crème fraîche to finish the dish.

Prep and Cook Time: 45 minutes. Notes: Be sure to clean both fiddleheads and fresh morels well before using, to avoid unpleasant sandy bites.

Makes 6 servings

Ingredients, (All available from Native Maine)

• 1/2 pound fresh morel mushrooms
• 3 pounds fresh fiddleheads
• 3 bunches green onions, white and pale green parts only, root ends trimmed
• 4 tablespoons Kate’s Sea-Salted butter
• 1/2 cup Silvery Moon Creamery Crème Fraîche
• 1 teaspoon coarse Maine Sea Salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Bring a large pot of salted water to a boil.
2. Fill a large bowl with ice and cold water and set near the stove. Add fiddleheads to boiling water and cook until crisp-tender, about 4 minutes. Remove from water and immediately plunge into ice bath to stop cooking. Repeat process with green onions. Drain fiddleheads and onions on paper towels, then cut asparagus spears in half.
3. Over medium-low heat, melt butter. Add morels, fiddleheads and onions and cook 1 minute, tossing gently to coat with butter. Stir in crème fraîche and season with salt and pepper. Continue cooking until heated through, about 4 minutes longer. Transfer to a serving dish and serve.