Inventory, lb : 0.29
This item was last sold on : 09/22/22
|Food Buzz: History of Mushrooms|
Dried Morel mushrooms widely range in size, depending on growing conditions, and are mainly comprised of dehydrated caps that have an oblong to cone-shaped appearance. The cap has a pitted, wrinkled, and textured honeycomb-like surface and is found in buff, light brown, grey, to dark brown, almost black hues. The dried caps are also fragile, rough, and brittle, crumbling under slight pressure. Inside the cap, there is a hollow cavity running the length of the mushroom. Dried Morel mushrooms must be rehydrated before consumption, developing a soft, slightly spongy consistency. When utilized in culinary preparations, Dried Morel mushrooms contribute a rich combination of earthy, nutty, woodsy, and umami-filled flavors.
Dried Morel mushrooms are available year-round.
Morel mushrooms, botanically classified as Morchella esculenta, are a prized but elusive wild species belonging to the Morchellaceae family. The unusually shaped fungi are one of the most desired seasonal springtime ingredients and are only available fresh for a couple of weeks. Chefs favor Morel mushrooms for their earthy, rich flavor, unique texture, and visually appealing shape. There are many different species of Morel mushrooms found in regions across the northern hemisphere, and the mushrooms are unable to be commercially cultivated due to their delicate growing conditions, developing an exclusive reputation. Dried Morel mushrooms offer chefs and home cooks the ability to use the fungi year-round, and the drying process infuses a smokier quality to the Morel, effectively making it an even richer mushroom. The mushrooms are also considered one of the best types to reconstitute. Their conical shape with spores allows for a very similar flavor profile when rehydrated, only varying slightly in texture. Like the fresh mushrooms, Dried Morel mushrooms are still a luxury ingredient, used as a flavoring for a wide range of culinary applications.
Dried Morel mushrooms, like their fresh counterparts, are an excellent source of fiber to stimulate the digestive tract, vitamin D to regulate levels of phosphate and calcium in the body for healthy bones, and B vitamins to maintain energy levels and strengthen the immune system. The mushrooms may also contain some manganese, iron, zinc, copper, and phosphorus.
Dried Morel mushrooms should not be consumed raw and must be reconstituted before use. To rehydrate, the dried fungi can be immersed in water for 15 to 30 min until soft and springy. Once reconstituted, the mushrooms can be used in any recipe calling for fresh Morels and provide a rich, earthy flavor mixed with robust umami undertones. The soaking liquid should also be saved, as it can be run through a coffee filter to remove excess dirt and used to flavor sauces and broths. Morel mushrooms are commonlautéed with butter, salt, and pepper or cooked into wine or cream-based sauces. The mushrooms can also be coated in butter and flour and fried, used as a pizza topping, or sauteed and mixed into pasta and risotto. The mushroom’s hollow nature makes it suitable for stuffing with ground meats and cheeses, or they can be stirred into soups, stews, and omelets or served on top of meat with roasted vegetables. When preparing and handling, it is important to note that Morel mushrooms are very brittle and can easily crumble. Morel mushrooms pair well with other seasonal spring ingredients, including peas, asparagus, green beans, garlic, and ramps, herbs such as mint, thyme, dill, chives, and sage, nasturtium leaves, broad beans, meats such as beef, veal, poultry, and pork, and seafood. Dried Morel mushrooms will keep 6 to 12 months when stored in a sealed container in a cool, dry, and dark place.
In Boyne City, Michigan, Morel mushrooms are celebrated at the National Morel Mushroom Festival. The annual event has been hosted by the National Morel Mushroom Committee for over 61 years and the weekend event in May features live entertainment, craft shows, contests, and mushroom-centric food stalls. The festival is also famous for its Tate of Morels event, featuring several restaurants across the city that create dishes with Morel mushrooms as the star ingredient. The winning restaurant takes home a sh prize and is also featured on the Boyne City Farmer’s Market website for one year. In addition to sampling Morel mushrooms, the festival hosts a contest for Morel mushroom foragers to see who can sustainably harvest the largest number of Morels, weighed in pounds. Many Michigan residents participate in Morel foraging, and while professional foragers keep their best harvest spots a secret, Morel hunting has become a popular, shared pastime among residents to enjoy nature and discover local delicacies.
Morel mushrooms are native to temperate, coniferous, and boreal forests across the northern hemisphere and have been growing wild since ancient times. The prized mushrooms are among the few varieties of wild fungi that require specific growing conditions and cannot be commercially produced, leading fresh versions to be only available for a short season. Morel mushrooms can be found growing in pastures, orchards, and meadows on disturbed ground near spruce, ash, elm, and apple trees. They can also be found in burnt forests in the spring season after a large wildfire. Morel mushrooms were first recorded in 1753 by mycologist Carl Linnaeus in his Species Plantarum and were reclassified in 1801 by Swedish mycologist Elias Magnus Fries. The mushrooms are foraged fresh from wild populations and are then dried using a dehydrator, oven, or the sun with ample air-circulation to provide a year-round dried supply. Today Dried Morel mushrooms are found worldwide through online retailers and specialty distributors.
Restaurants currently purchasing this product as an ingredient for their menu.
|Urban Kitchen Catering||San Diego CA||619-276-8803|
|The Seabird Resort||Oceanside CA||951-704-9703|
|Born & Raised||San Diego CA||619-944-1631|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
Recipes that include Dried Morels. One is easiest, three is harder.