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Dried Morels have honeycomb-shaped spores throughout their fruiting body. Their color ranges from a muted grey to dark brown depending on species and simply, age. Morels impart a superior meaty and earthy flavor with a smoky and woodsy aroma not achieved with other mushrooms.
Dried Morel mushrooms are typically available year-round.
Morels, Morchella esculenta, belonging to the genus Morchella, are not actually considered mushrooms in the true sense of the mushroom taxonomy classification. They are the fruiting body of a soil habitating fungus. Dried Morels are considered to be one of the best fungus to reconstitute as their conical shape with spores allow for a near perfect replication of the raw form. The drying process infuses a smokier quality to the morel, effectively making it an even richer mushroom.
Dried Morels must be reconstituted and can never be eaten raw. Reconstitute in warm water, stock or wine. Morels need not be overly cooked to truly showcase their flavor. A simple saute with butter, salt and pepper is the best way to experience the rich flavors and aromas of the morel. Prepare with cream or wine sauces, serve with pastas or a side dish to meats. Morels require a five to ten minute longer cooking time than other mushrooms due to their chewiness and especially if mature. A spring season mushroom, Morels pair especially well with fresh English peas, asparagus and herbs such as chives, tarragon and parsley. Store dried Morel mushrooms in an airtight container until ready to use.
Morels have been resistant to commercial cultivation. Their sole marketability relies on wild harvesting. Unlike true mushrooms they do not have a symbiotic relationship with trees and thus can be found growing in forests throughout the Northern hemisphere. Morels are one of the first fungi to colonize forests that experienced fires the prior year. Morel foragers actually seek out these scorched forests knowing they may provide a bumper crop.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Dried Morels. One
is
easiest, three is harder.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
Dried Morels have honeycomb-shaped spores throughout their fruiting body. Their color ranges from a muted grey to dark brown depending on species and simply, age. Morels impart a superior meaty and earthy flavor with a smoky and woodsy aroma not achieved with other mushrooms.
Seasons/Availability
Dried Morel mushrooms are typically available year-round.
Current Facts
Morels, Morchella esculenta, belonging to the genus Morchella, are not actually considered mushrooms in the true sense of the mushroom taxonomy classification. They are the fruiting body of a soil habitating fungus. Dried Morels are considered to be one of the best fungus to reconstitute as their conical shape with spores allow for a near perfect replication of the raw form. The drying process infuses a smokier quality to the morel, effectively making it an even richer mushroom.
Applications
Dried Morels must be reconstituted and can never be eaten raw. Reconstitute in warm water, stock or wine. Morels need not be overly cooked to truly showcase their flavor. A simple saute with butter, salt and pepper is the best way to experience the rich flavors and aromas of the morel. Prepare with cream or wine sauces, serve with pastas or a side dish to meats. Morels require a five to ten minute longer cooking time than other mushrooms due to their chewiness and especially if mature. A spring season mushroom, Morels pair especially well with fresh English peas, asparagus and herbs such as chives, tarragon and parsley. Store dried Morel mushrooms in an airtight container until ready to use.
Geography/History
Morels have been resistant to commercial cultivation. Their sole marketability relies on wild harvesting. Unlike true mushrooms they do not have a symbiotic relationship with trees and thus can be found growing in forests throughout the Northern hemisphere. Morels are one of the first fungi to colonize forests that experienced fires the prior year. Morel foragers actually seek out these scorched forests knowing they may provide a bumper crop.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Busy Bee Cook For Me | San Diego CA | 858-405-5372 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
Recipe Ideas
Recipes that include Dried Morels. One
is
easiest, three is harder.
