Yuko H.
Morelle mushroom season is here. Especially fourstar supplies one of the best. This time I made fried morelle and shaved fennel with Parmesan on top. This was sensational !
Michael Y.
went well with my pasta!
Alexandra M.
Super treat. Cooked with asparagus, served with poached Four Star sturgeon. Added seared morels to last half of fish poaching time. Will do that again anytime!
Yuko H.
Morel mushroom is hard to find. This is the third time I purchased. It’s special. This time I cooked with shallots, garlic with olive oil and butter and little wine. We had it as crostini !!
Yuko H.
As morel mushroom is so rare, we enjoyed it sautéed with shallots, garlic, parsley in butter. Ate it with crostini style !!
caroline g.
Good and fresh
Sim L.
What a treat! Shown here are 2 orders; half pound. There was about 7-8 Morels to each quarter pound order.
J C.
Excellent over and some Anson Mills blue Carolina grits cut with a little bit of truffle butter. Usual approach sauteed in standard high fat butter, with a touch of salt and pepper. A quick soak will remove all of the dirt
Christianne P.
The biggest morels I have seen and delicious stuffed with shrimp mousseline.
David B.
Yum... these are lovely!!!
