Dried Grey Morel Mushrooms
Morchella tomentosa, Origin: Montana, U.S.A.
The rare grey morel is the most intensely flavored of all morel varieties. The rich beefy flavor is extraordinary. Grey morels are naturally larger in size that other morels.
Few ingredients are more beloved or fleetingly available than morels. Dried morels reconstitute magnificently, maintaining their shape and structure so they can be stuffed, and there are many French chefs who prefer them to fresh. Even a small amount of dried morels rehydrated, sautéed and incorporated into a sauce brings mushroom to the entire meal.
Steaks, chops, or pasta crowned with a luxurious morel sauce can be made anytime with these in your pantry. The small container is the equivalent of over a half a pound of fresh morels, while the larger container equals two pounds fresh.
Soaking Time to Rehydrate: 20 - 30 minutes
How to rehydrate your dried wild mushrooms.
Suggested Uses:
- Chop or leave whole and sauté
- Clean well, being sure the cavity has been rinsed, and stuff, then cook
- Incorporate into sauces, soups and stews
- Roast and serve as a side dish
Recipes:
Sean O'Toole's Braised Short Rib-Stuffed Morels
(Classic Meadow) Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines
