Several species of morels grow in Kashmir. They are commonly referred to as black, white, gray, yellow, and half-free morels. All are taxonomically classified as members of the genus Morchella and of them Morchella esculenta, the Black Morel being the best and most sought-out spring mushroom. Scientifically, there are probably two species of the white or yellow morel and at least one species of black morel in Kashmir India.

Morels exist most of the time underground as a network of cells (mycelium) connected to tree roots, rotting material, and the soil. In late March, the mycelium sends up the thing we recognize as a morel aboveground. This structure is a way for the fungus to reproduce; spores are produced and released from the spongelike part. The mycelium of a morel can live for decades.


Nutritional Values

Black Morels are a very distinctive variety of mushroom found in woodlands where there is moist soil. Although Morel mushrooms require cooking before they can be eaten, they make a delicious and healthful addition to any recipes that call for mushrooms. Morel mushrooms, like many mushrooms, have many health benefits associated with their consumption.

Black Morels helps to Improve Cardiovascular Health, Reduced Cancer Risk, Ideal for Weight Loss, Increase Immunity to Illness, Aid in Diabetes Treatment.


Angel Hair Pasta with Morels and Asparagus Makes 4 servings 1 lb. fresh angel hair pasta 2 Tbsp. extra virgin olive oil 1/2 cup sliced green onions (white portion only) 2 cups diagonally sliced fresh asparagus (2-inch pieces) 1 1/2 quarts fresh morel mushrooms, halved and cleaned 6 Tbsp. cold butter, cut into pieces 2 Tbsp. finely chopped fresh chives 1/2 tsp. black pepper Kosher salt to taste In dutch oven or large saucepan, cook pasta to desired doneness as directed on package. Drain; place in large serving bowl and keep warm. In a large skillet on medium high heat add olive oil and onions; saute for 30 seconds. Add asparagus and saute for 1 minute. Stir in morels and cook 1-2 minutes or until softened. Drain asparagus-mushroom mixture reserving juices. Add the mixture to the pasta and return juices to skillet. Cook to reduce by 3/4. Add butter, stirring constantly, until melted. Remove from heat; stir into pasta mixture with chives, pepper and salt. Garnish with chives if desired and serve.


   Pack Size : 1 / 2 KG

   Pack Size : 250 gms

   Pack Size : 100 gms

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