The cap of a whole-dried Morchella Esculenta mushroom.
The fresh raw material is healthy, well-formed, at the right point of ripeness, free from disease, from chemical and physical defects and damage caused by the action of insects and parasites.
After harvesting the Morchellas are subject to appropriate monitoring and processing phases: qualitative selection, cleaning / sorting, drying and packaging.

Colour: from light brown to dark brown
Smell: some small mold
Flavor / aroma: typical, free from foreign flavors
Consistency: solid, compact , non-fibrous
Packaging: primary packaging in food-grade plastic bags, outer carton boxes package
Available quality:
– Extra,
– 1° category, 2° category, in small pieces (particularly drying),
– original farmer (solar drying ),
– industrial ( artificial drying ).

It is a very good mushroom , with a very pleasant sweet taste , but it has to be cooked for a long time ( 20-30 minutes ) in order to eliminate the toxicity. Attention will be given to cleanliness, view the form in cells, it collects a lot of ground, so it is good to use a jet of running water. The flesh of Morchella is fragile, with an intense aroma and a delicate taste, especially suitable for composing sauces or purees, valuable and highly appreciated in France combined with pasta or game.