Morels: thé spring mushroom

The absolut winner among the wild mushrooms

Spring has started with the arrival of the first morels. This wild mushroom finds its way to a lot top threes of most delicious mushrooms with many chefs. “Due to the spicy taste, they do very well in stews and risottos. In combination with white meat and cream sauces, but especially with asparagus and broad beans,” Said Gert Jan Zonneveld Piek – founder of Rungis.

Morels have a spongy, pointed hat reminiscent of a honeycomb. The goldenbrown hat is five to twenty centimeters high and turns yellow-orange with age. Inside, the morel is hollow, the flesh is white to cream-colored. Morels can not be grown and therefor only grow in the wild

This wild mushroom finds its way to a lot top threes of most delicious mushrooms with many chefs
A culinary classic

This wild spring mushroom is a true delicacy. It’s also a culinary classic that won’t lack in a classic cookbook. “The smell is unique and the flavor deep, spicy and subtle but they should be heated before eating. Raw, they include toxic, but the poison disappears upon drying or heating.

Gert Jan Zonneveld Piek

In the first place because of the enormously wide range of products. And as an extra, i’m a big Japan fanatic and Rungis imports a lot from Japan; that’s also an important reason

Fortunately, there’s a constant supply at Rungis, because we sometimes need three hundred kohlrabi. Not just for De Librije, but also for Bar Senang: fruit and vegetables are wel represented on the menu there too.