Robbie Sigona’s Produce Tips: Morel Mushrooms
Robbie Sigona’s Produce Tips: Morel Mushrooms
The morel season in the Bay Area is very short – just a few weeks – so be sure to come in to try these local,
Robbie Sigona with fresh morel mushrooms from the Sierra Mountains.
delicious gems today!
Robbie Sigona with fresh morel mushrooms from the Sierra Mountains.
- Fresh morels should be clean and almost dry to the touch. They should have an earthy/woodsy aroma and are hollow inside.
- Because of the irregular shape and surface, a morel cannot be rubbed or brushed as you would clean a white or “button” mushroom.
- Try not to use water. Just soaking morels briefly can dilute their flavor, as with other foods such as strawberries. If you must run water over them, do it quickly and cook them immediately.
- Cut morels lengthwise or cross-section them to clean out the centers.
- Morels are highly perishable and should be handled with care. The key is to keep them cool and dry, with a little ventilation. Store them in the refrigerator in a loosely closed paper bag (storing mushrooms in a plastic bag seals in moisture and leads to rot).
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Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.
