Mushroom hunters search high and low for Morels, and a lucky few have secret spots where they know a bounty will grow every year. Try asking any hunter where their spot is and you’ll be greeted with silence. No mushroom hunter will ever give up Morels.
It’s understandable. A Morel’s flavor is delicate, but only in that it lingers around for such a short while. It’s gone the moment you swallow.
Chewing is another matter. The flavor is mighty when chewing. It’s a mushroom that’s truly worth the hunt. However, some home gardeners get lucky. It’s not unheard of to buy woodchips for a garden and then after a rain find little armies of Morels springing up.
Sauté Morels in butter and top with a bit of salt and cracked pepper for a classic preparation, or toss with pasta and serve in a cream sauce with generous shavings of Parmesan.
|Ingredients||Dried morel mushrooms.|
|Recommended Applications||Use with sliced potatoes, frittata, over polenta or tossed with pasta, these are just a few great uses for the Morel Mushroom. With a rich, butter taste this mushroom is perfect when paired with white wine or cream sauces, or grilled or roasted with foods. Fantastic on its own, other great applications include stuffing with ground veal or pork, serving alongside steak, or combining with poultry or seafood.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of fresh mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 3-5 minutes prior to draining. When cooking, do so gently in a stock, cream, or both while slowly reducing the liquid to enhance the flavor.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||United States|
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