Dried Morel Mushrooms
Morchella esculenta, Origin: Montana/Idaho, U.S.A
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.
Wine Forest Dried Morels should be in every kitchen pantry. They're another of those natural, nutritious and simple ingredients that are labeled as luxurious because they're so delectable. Morels are distinctly beautiful mushrooms. If you'll be incorporating them into sauces, stuffings and side dishes, leave some of them whole and enjoy the visual wonder of your meal.
Soaking Time to Rehydrate: 15 - 20 minutes
How to rehydrate your dried wild mushrooms.
- Chop or leave whole and sauté
- Clean well, being sure the cavity has been rinsed, and stuff, then cook
- Incorporate into sauces, stuffings, soups and stews
- Roast and serve as a side dish
Sean O'Toole's Braised Short Rib-Stuffed Morels
(Classic Meadow) Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines