Morels are edible wild mushrooms, and are savored by gourmets for their smoky, earthy, nutty flavor. 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.
Because of their earthy, smoky flavor, morels are often paired with cream or white wine sauces and milder flavored meats like veal or chicken. Delicious as a creamed vegetable, Dried Morel Mushrooms are perfect for pasta dishes, omelets, stuffing’s, and Asian dishes. Once reconstituted, the Morel requires little preparation and is at its best when simply sautéed in butter.
To Reconstitute Dried Mushrooms
To reconstitute, blanch in boiling water for 2 – 5 minutes or soak 30 minutes in lukewarm water, wine or consommé. If desired, reserve liquid to add flavor to dishes.
Storage of Dried Mushrooms
Store in a cool, dry place.
Our Morel Mushrooms originated from the United States & Canada.
I never bought a spore kit, here is what I did ineatsd. Every time I go hunting morels I would bring them home and soak them in plain water. I have a place in my yard, where I cut down two mulberry trees, and I poured the water all around that area. After four years passed, I had morels, last year I got 11 from the spot I poured the water. This year I got 5 so far but there is still time. I hope to find more.