Morels and porcini are two of the most highly prized mushrooms in the world, and anyone who's tasted them knows why. The porcini, with its earthy aroma and woodsy flavor, has long been a key element of Italian cuisine, and to taste morels’ nutty, smoky flavor is to crave them forever more. (Don't say we didn't warn you.)
These morels are wild-harvested (it’s a hard-to-find mushroom that can't be cultivated) in Montana forests during their brief summer season. Porcini are best foraged wild like these, gathered in Oregon in autumn. Both types are hand-selected at their flavor and aroma peaks, then preserved by drying. Renowned mushroom expert Ian Purkayastha, who began foraging delicious fungi in his small Arkansas hometown at age 15, directs their harvest and handling. Hand-foraged in Montana and Oregon. Packaged in New York.