Description
Dried morel mushrooms are widely appreciated by gourmets. They are among the most treasured of all the wild harvest mushrooms because of their superb taste and elusiveness. The fresh morel season typically runs from March through July.
Dried morels, on the other hand, are always in season! Morels are highly prized for their rich, earthy flavor, and also because their caps are hollow, which allows them to be stuffed. Dried morels are very flavorful, and they’re an excellent substitute for fresh in sauces and stews.
Directions
To rehydrate or reconstitute Dried morel mushrooms, place desired amount into a bowl covered with warm water and let dried mushrooms soak for 30 minutes. After the 30 minutes have gone by, gently lift the mushrooms out of the water using a strainer. The Dried morel mushrooms should be clean, plumped and ready to use.
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 wild morel mushroom 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. 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. You’ve come to the right place for the best dried mushrooms Oregon, Washington, Idaho and Montana have to offer. 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! These are from the USA, last years season. Fresh morels are available around Late March, Early April through August (on the latest side) sometimes they end in July. This is why we have the pine cone mushroom for such a long time. There are a few different edible kinds of morels that grow throughout the season; grey morels, natural morels, green morels, black morels, conica morel are also called burn morels and blonde morels (morchella esculenta)but we cannot dry the blondes because they have such a short season and we have a very long waiting list for these most popular type of morel.
Some people call the domestic dehydrated (dried)morel mushrooms sponge mushrooms. They call them pine cone mushrooms because they are shaped and colored like a pine cone, which makes them VERY difficult to see. They are easily missed until a big patch is found. You really need a trained eye. Kids are very good at spotting them because they are closer to the ground. Most people don’t want to lie on the ground to spot them, but it probably has happened in the past.
Some people spell this as moral.
The sizes vary when reconstituted to 1/2 inch-3 inches tall. If you want certain sizes, please make a note in the shopping cart, otherwise you will get a mix of sizes. We have Jumbo morels if you want larger morels.
To Reconstitute: Soak in 2 cups of cold 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 and pat dry and use.
DO NOT EAT RAW
The fresh to dried ratio is 6 1/2-7 lbs. of fresh, makes a pound of dried.
PLEASE STORE YOUR DRIED MUSHROOMS IN THE FREEZER!
Dried morel mushrooms
- North American Morels
- Vitamins and Minerals
- Contains Macronutrients
- Nutty, meaty, and deep woodsy flavor.
Are dried morel mushrooms as good as fresh?
How do you use dried morel mushrooms?
- Fried. This works best with whole or large pieces. …
- Simmered. If you are cooking something like venison stew, soup, or Bolognese or anything that requires simmering for a while, don’t worry about a pre-cook soak. …
- Caramelized with Onions. …
- Boiled In Pho or Ramen Broth. …
- Top a Pizza.
Do you have to cook dried morel mushrooms?
Lift morels out with a slotted spoon so any grit is left behind. The soaking liquid is very flavorful, so use it in cooking the morels, if appropriate. If the liquid is gritty, strain it through a coffee filter or a cloth. Remember, dried morels must always be cooked before consuming.
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