the-morel-mushroom:-why-gourmets-pay-us$500-a-kilo-for-them,-the-foragers-who-harvest-them,-and-the-health-benefits-of-eating-them
Spread the love

It is almost worth its weight in gold, has fan clubs devoted to it, and is sought after by top chefs.

The morel – an elusive, spongy, honeycombed mushroom that grows wild in forests – is a prized delicacy harvested in Europe, North America and Asia. 

Despite its unappealing looks, characterised by a shrivelled, holey and muddy-hued exterior, connoisseurs love its umami flavour, musky aroma and meaty taste, and morels sell for upwards of US$500 per kilogram.

Adding to their mystique is the…