Morel Mushrooms: Wild, Nutty, and Nutrient-Dense

Morel mushrooms (*Morchella spp.*) are wild fungi with a distinctive honeycomb cap and hollow interior. They are a springtime delicacy highly sought after by foragers and chefs.

- **Protein & Fiber:** Contribute to satiety - **Vitamin D:** Supports bone health and immunity - **Iron:** Essential for red blood cells - **Antioxidants:** May help reduce oxidative stress

- **Bone & Immune Support:** Thanks to natural vitamin D - **Anemia prevention:** Good plant-based source of iron - **Gut health:** Fiber supports digestion - **Low-calorie, nutrient-dense food** ideal for weight-conscious diets

Raw morels are toxic—**must be thoroughly cooked** before eating. False morels (Gyromitra species) are poisonous and should never be consumed.

Clean carefully to remove grit, then sauté in butter or olive oil. Excellent in risottos, cream sauces, with asparagus or poultry, or simply on toast.

Morels are a gourmet, nutrient-rich mushroom—always cook before eating to enjoy their nutty, earthy flavor safely.