Morel mushrooms are widely appreciated by gourmets. They are among the most treasured of all the wild harvest mushrooms because of their superb taste and elusiveness. The fresh morel season typically runs from March through July.
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Morel mushrooms are widely appreciated by gourmets. They are among the most treasured of all the wild harvest mushrooms because of their superb taste and elusiveness. The fresh morel season typically runs from March through July. Dried morels, on the other hand, are always in season!
Ingredients: Dried Morel mushrooms
With its nutty, meaty, and deep woodsy flavor, the well-known Morels are often paired with cream or white wine sauces and milder tasting meats, such as veal or chicken. It can also be sautéed in a light oil, and eaten whole with just salt or soy sauce.
Directions on how to Rehydrate
To rehydrate or reconstitute dried mushrooms, place desired amount into a bowl covered with warm water and let dried mushrooms soak for 30 minutes. After the 30 minutes have gone by, gently lift the mushrooms out of the water using a strainer. The mushrooms should be clean, plumped and ready to use.
How to Store
It is very important that dried mushrooms are stored properly to insure long term and maximum freshness. Place the mushrooms into either a plastic or glass container with a tight fitting lid. Our first recommendation, though, is freezing or storing in a refrigerator or freezer. Place the dried mushrooms in a clean, tight sealing freezer bag. The reason for maximum cold storage is because heat and moisture are the greatest enemies. The mushrooms should keep well for six months to a year.
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