Dried Morel Mushrooms
Among the most highly prized of all mushrooms, Morel Mushrooms look and taste unlike any other variety. They have tall, peaked, honeycombed caps, and are completely hollow. Their flavor is described as an earthy combination of butter and faint smoke. These characteristics are said to improve or even intensify with drying.
- Our Morel Mushrooms are harvested, cleaned and dried, with no added preservatives
- 1 to 3 inches in length, brown to gray in color
- Deeply honeycombed, wrinkly morel caps with their stubby stems
- One of the most highly prized wild mushrooms, in a convenient, shelf-stable dried form
Rinse well under cold running water to remove any possible debris, as it can become lodged inside the honeycomb-like structure. To rehydrate prior to use, place desired amount in a heatproof bowl and cover with boiling water. Soak until softened, typically 25 to 30 minutes, stirring occasionally to help dislodge any trapped debris. Remove from water, and examine a second time before using.
Among the most highly prized of all mushrooms, Morel Mushrooms (Morchella esculenta) look and taste unlike any other variety. These honeycombed, tall-capped, hollow mushrooms range from 3/4 of an inch to 4 inches in height, with a light cream or grayish base and a darker cap that can vary from reddish to brown to gray to black. Morel Mushrooms have a buttery, faintly smoky flavor and an aroma all their own, which is regarded as less intense than many other wild mushrooms. Drying concentrates their flavor.
Morel Mushrooms have not yet been successfully cultivated. Hence, the morel is a mushroom that must be gathered from the wild during its relatively brief growing season. Common belief holds that morels arrive within about two weeks after the last spring frost. They also often colonize in forests that burned the year before. The Midwest and Great Lakes regions are considered a hotbed for Morel Mushrooms, inspiring many an early spring pilgrimage in search of this rare and delicious treat. However, their growth is not limited to North America, and they also flourish in forests in most temperate parts of the world including Europe, China, India, and Turkey.
Morel Mushrooms must be eaten cooked, and their rich, woodsy taste pairs deliciously with beef, poultry, seafood and wild game. Sautéing in butter or simmering in cream sauces brings out their deep flavor most effectively.
Many of the classic preparations for highly prized morel mushrooms, such as this scrambled egg dish, are quite simple. Because of the simplicity of this dish, the deep, earthy, buttery flavor and delicate texture of these spring gems shines through.