Morel Mushrooms: Nutrient-Rich Flavor for Gourmet Dishes | DETAN

The morel, or morchella, is a distinctive mushroom with a conical cap that has a honeycomb - like, reticulated pattern, resembling a sheep's stomach, and its color varies from light brown to dark brown. Native to regions such as Yunnan, Sichuan, Gansu in China, as well as mountainous areas in Europe and North America, the morel is highly regarded for its rich flavor. It contains various amino acids, zinc, and iron, and is known as the "meat among vegetables" for its delicious taste. In cooking, after being rehydrated (if dried), it can be stewed with meat, used to make soups (such as morel and pork rib soup), stir - fried, or added to broths to enhance the flavor