This mushroom’s scientific name is Morchella elata or Morchella esculenta. It is identified by its characteristic conical and slender shape, as well as the honeycomb network of sacs that cover it. It is normally brown in colour and appears in the forest or on the embankments lining fields or streams from the beginning of spring onwards.
This is an early fungus but one that remains difficult to find as it blends into its natural environment – particularly among the dead leaves in which it likes to grow. Very often, we can walk right by a morel without even seeing it – and you'd have to be a fine picker to identify it. Difficult to find, rare according to the seasons and with a very unique taste, the morel remains an incredibly popular fungus among amateurs and restaurateurs who pair it with original culinary preparations: sweetbreads, asparagus, scallops and more.