These are rare morel mushrooms, and they’re not your average fungi. So valued in Europe, people once set forests ablaze just to increase next season’s yield. Found in the wild across the Himalayas, North America, and Turkey, morel hunting and farming has grown into a multimillion-dollar industry. Although tough to cultivate, their rich, earthy flavor makes them a gourmet favorite in French and Indian cuisine. But remember—they must be cooked, as raw morels can be toxic!
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