Packaged In a 8oz Tin
Please beware of morel lookalikes (false morels) that are sold at a lesser price then real morels. Its a unfortunate more common then we want to believe practice. The rich deep flavor is just not there.
It is difficult to describe the famous morel flavor. It is nutty, meaty, and unique whether cooked or dried. There is no substitute for butter to bring out its subtle but treasured character. It adjusts extremely well to a light cream sauce with Madeira wine. Woodsy if that's a word best describes the flavor.
The intensity and character of the morel flavor is not lost in drying. I have used them after three years of storage and found them to be just as aromatic, if not more so, as when fresh.
Cooking with dried morels is a little different as you really don't want to soak them to long , maybe 5 minutes before adding to your recipe. the reason you rarely see them included in restaurants is the prohibited cost.
Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simplercup fungi. These distinctive fungi appear honeycomb-like, with their cap composed of a network of ridges with pits. Morels are sought by thousands of enthusiasts every spring for their supreme taste and the joy of the hunt, and are highly prized by gourmet cooks, particularly in French cuisine.
Reconstituting Dried Mushrooms
There's no great mystery to using dried mushrooms. In fact, reconstituting dried mushrooms is a very simple process.
As a rule of thumb, dried mushrooms will reconstitute to 6 - 8 times their dry weight.
Just follow these easy steps:
1. Place your mushrooms in a bowl large enough to accommodate all of them. Remember, dried mushrooms will reconstitute to 6 - 8 times their dry weight.
2. Cover them with warm water, wine or stock.
3. Let them sit in the liquid for 20- 30 minutes. Gradually, they will absorb the moisture and "plump out."
4. Drain the mushrooms in a colander; be sure to reserve the flavorful soaking liquid for use in stocks, soups or sauces. Strain or carefully "decant" the mushroom liquid to avoid any remaining sediment or grit.
5. Chop or slice your mushrooms and use in your favorite recipe!
While fresh morel mushrooms have no equal, they're available for all too short a time. Dried morels, on the other hand, are always in season! And, while they may seem expensive, they're actually quite a bargain. Like other dried mushrooms, dried morel mushrooms rehydrate to 6 or 8 times their dry weight. What's more, they don't require refrigeration.