Dried Morel Mushrooms
from Oregon Mushrooms
DESCRIPTION
Every year, Oregon Mushrooms hunts for and harvests fresh morel mushrooms to fill in-season orders as well as for drying and powdering. The fresh morel season typically runs from March through July in Oregon. For that year-round morel fix, our dried morel mushrooms can’t be beat. The dried gourmet mushrooms we stock are of excellent quality, and are picked and dried the same day to lock in freshness and aroma. These highly prized mushrooms are referred by many as the highly elusive pinecone mushroom, sponge mushroom and morchella...no matter what the name, they are still morels!
Morels are a delicacy with many uses; fried, stuffed and baked, added to sauces, sautéed, stir fried and many other uses. All of our dried mushrooms reconstitute well and are ready to be added to stews, soups and sauces. They are great as pizza toppings as well. It takes 8-10 pounds of fresh morels to make 1 pound of dried.
To Reconstitute: Soak in a cup of warm water or liquid per ounce of dried morels for 20 minutes or overnight. When they are fully reconstituted, strain through a coffee filter or paper towel and retain the liquid for your recipe or future use. Rinse well to remove any debris, pat dry and use.
INGREDIENTS
morel mushrooms
