DRIED RAW MOREL MUSHROOM 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,...
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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.
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.