{"id":165,"date":"2022-11-26T07:06:09","date_gmt":"2022-11-26T07:06:09","guid":{"rendered":"http:\/\/himalayanherbhouse.com\/?page_id=165"},"modified":"2022-11-26T07:26:16","modified_gmt":"2022-11-26T07:26:16","slug":"morel-mushrooms-morchella","status":"publish","type":"page","link":"https:\/\/himalayanherbhouse.com\/index.php\/morel-mushrooms-morchella\/","title":{"rendered":"Morel Mushrooms \/ Morchella"},"content":{"rendered":"\n
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Morel Mushrooms \/ Morchella<\/h2>\n\n\n\n

Unlike common grocery store mushrooms like portabella, oyster, and shiitake, morels<\/strong> are harvested from the wild. They\u2019re nearly impossible to grow on farms and in greenhouses, so morel lovers usually rely on their own mushroom \u201chunts\u201d or others\u2019 findings to enjoy this food. Morel mushrooms taste earthy and savory, and because they’re rare, they can be incredibly expensive.<\/p>\n\n\n\n

Because morel mushrooms are rare and delicate, it\u2019s important to harvest them in a sustainable fashion so that they grow back correctly. <\/p>\n\n\n\n

Both morels and truffles represent some of the most highly prized edible mushrooms in the world.<\/p>\n\n\n\n

The morels are sometimes referred to as the \u2018truffles of the north\u2019, but other popular names include \u2018sponge\u2019, \u2018pine cone\u2019, \u2018corncob\u2019, and \u2018honeycomb mushroom\u2019. They are the most popular of the springtime, edible fungi, usually occurring from late March through to mid-June, although each crop will survive only for a several days. Morels have a delicate flavor that can be overwhelmed during cooking, but delicious when eaten alone. They are normally prepared by frying in butter and can be preserved, with drying being the most popular method.<\/p>\n\n\n

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Wild Himalayan Morels<\/figcaption><\/figure><\/div>\n\n\n

Morel mushrooms health benefits<\/h4>\n\n\n\n

Morel mushrooms contain a lot of vitamin D. They are also a low-fat, plant-based food that makes a great addition to a heart-healthy diet as an ingredient or as a meat substitute. Adding more plant foods to your diet can lower your cholesterol, give you more energy, and supplement your diet with a wealth of nutrients.<\/p>\n\n\n\n

They’re tasty, good for your heart and digestive system, and full of minerals that can help several parts of your body function at their best. Eating morel mushrooms won’t end in a sugar crash, as they contain less than 0.4 grams of glucose per cup. They\u2019re a great source of iron, which many people don\u2019t get enough of. They\u2019re also an interesting, rare delicacy that can spice up a boring dinner menu.<\/p>\n\n\n\n

Iron. <\/strong>Many people, especially pregnant women and teens who have heavier periods, do not consume enough iron. Iron helps red blood cells shuttle oxygen around the body. A 100-gram serving of morel mushrooms contains a surprising 12.2 milligrams of iron, which fulfills the entire daily iron requirement for men and provides more than half of a day\u2019s dose of iron for women.<\/p>\n\n\n\n

Vitamin D.<\/strong> Morel mushrooms’ nutrition profile includes 136 international units of vitamin D, which is a significant part of the 600 international units your body needs every day. Mushrooms are good sources of vitamin D, especially among plant-based foods<\/a>, which don\u2019t usually contain much of this essential nutrient. Most of our vitamin D comes from fish like salmon, fortified milk, and the sun.<\/p>\n\n\n\n

So do make sure to get in touch<\/a> and ask us about pricing or any other questions you would like to know. <\/p>\n\n\n\n

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Make an Inquiry<\/a><\/div>\n<\/div>\n\n\n\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Morel Mushrooms \/ Morchella Unlike common grocery store mushrooms like portabella, oyster, and shiitake, morels are harvested from the wild. They\u2019re nearly impossible to grow on farms and in greenhouses, so morel lovers usually rely on their own mushroom \u201chunts\u201d or others\u2019 findings to enjoy this food. Morel mushrooms taste earthy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-165","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/himalayanherbhouse.com\/index.php\/wp-json\/wp\/v2\/pages\/165"}],"collection":[{"href":"https:\/\/himalayanherbhouse.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/himalayanherbhouse.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/himalayanherbhouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/himalayanherbhouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":5,"href":"https:\/\/himalayanherbhouse.com\/index.php\/wp-json\/wp\/v2\/pages\/165\/revisions"}],"predecessor-version":[{"id":184,"href":"https:\/\/himalayanherbhouse.com\/index.php\/wp-json\/wp\/v2\/pages\/165\/revisions\/184"}],"wp:attachment":[{"href":"https:\/\/himalayanherbhouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}