Dried Morels — Extra Quality

5.0

Rated 5.0 out of 5 stars

10 Reviews

£25.00

50g 125g

Variant

Extra quality grade — caps only, stalks removed Wild foraged, French origin

French wild morel caps, dried to concentrate their earthy, nutty depth well beyond what fresh specimens deliver. Rehydrate in warm water, cook with the mushrooms, and keep the soaking liquid — it is some of the most intensely flavoured stock you can make from a single ingredient.

Dried Morels — Extra Quality

£25.00

Extra quality dried morels (Morchella spp.), wild foraged and graded to include only the prized cap section — stalks are removed before drying for a cleaner, more concentrated product. The drying process intensifies the morel's distinctive character significantly: the earthy depth becomes more pronounced, the nutty undertones sharpen, and the overall flavour is more concentrated than you will get from the fresh equivalent. Many experienced cooks consider dried morels the superior form of the ingredient for exactly this reason.

These are sourced from France and available in two sizes — 50g and 125g. Dried morels are a year-round storecupboard alternative to fresh, giving access to the same distinctive flavour outside the spring season when fresh morels are available. They rehydrate well, returning to something close to their original texture — firm, meaty and hollow — and the soaking liquid they produce is an intensely flavoured mushroom stock in its own right. In the kitchen, rehydrated morels work in all the same contexts as fresh: sautéed in foaming butter, stirred through cream sauces, folded into risottos and pasta, or used as the foundation of a rich mushroom jus or soup. Their concentrated flavour means you need less dried material than you would fresh to achieve the same depth.

Origin: France

Ingredients: Dried morel mushroom caps (Morchella spp.) — wild foraged, stalks removed. Extra quality grade.

Storage: Store in a sealed container in a cool, dry place away from direct sunlight and moisture. Keeps well for several months when stored properly.

Net: 50g / 125g (two size variants)

Rehydrating
Place the dried morels in a bowl and cover generously with hot (not boiling) water. Leave to soak for at least 30 minutes — larger caps may need longer. They will swell to roughly three to four times their dried size and return to a firm, meaty texture. Lift them out of the soaking liquid once fully softened.

Cleaning after soaking
Dried morels can harbour grit in the folds of their honeycomb caps, and the drying process can concentrate this. After soaking, transfer the morels to a bowl of fresh cold water and agitate gently. Lift them out, change the water, and repeat 2–3 times until the water runs clear. Pat dry on kitchen paper before cooking.

Saving the soaking liquid
Strain the soaking liquid through a fine sieve lined with kitchen paper or muslin to remove sediment. This liquid is an intensely flavoured morel stock — use it as the cooking liquid for risottos and soups, reduce it for sauces, or freeze it for later use. Do not discard it.

Sautéing
Once rehydrated and cleaned, treat the morels as you would fresh. Heat a pan over medium-high heat, add a splash of olive oil and a knob of butter. Add the morels and fry for 2–3 minutes until they begin to colour, spooning the butter over them. Finish with a sliver of garlic, season and serve.

Cream sauce
Sauté the rehydrated morels as above, deglaze the pan with a splash of white wine or Madeira, then add double cream and a few tablespoons of the strained soaking liquid. Reduce until the sauce coats the back of a spoon. This classic preparation works over pasta, with poultry, or spooned alongside pan-fried fish.

Risotto
Use the strained soaking liquid as part of the stock. Sauté the rehydrated morels separately in butter, then fold through the risotto in the final minutes. The combination of morel-infused stock and the mushrooms themselves gives a layered depth that a single addition cannot match.

Soups and jus
For a concentrated morel soup, sweat shallots, add the strained soaking liquid and a little chicken or vegetable stock, simmer, then blend with cream. For a jus, reduce the soaking liquid with a splash of Madeira and a knob of butter to a glossy, intensely savoury sauce.

Important: As with fresh morels, dried morels must always be cooked thoroughly before eating.

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Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

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We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

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Description

Extra quality dried morels (Morchella spp.), wild foraged and graded to include only the prized cap section — stalks are removed before drying for a cleaner, more concentrated product. The drying process intensifies the morel's distinctive character significantly: the earthy depth becomes more pronounced, the nutty undertones sharpen, and the overall flavour is more concentrated than you will get from the fresh equivalent. Many experienced cooks consider dried morels the superior form of the ingredient for exactly this reason.

These are sourced from France and available in two sizes — 50g and 125g. Dried morels are a year-round storecupboard alternative to fresh, giving access to the same distinctive flavour outside the spring season when fresh morels are available. They rehydrate well, returning to something close to their original texture — firm, meaty and hollow — and the soaking liquid they produce is an intensely flavoured mushroom stock in its own right. In the kitchen, rehydrated morels work in all the same contexts as fresh: sautéed in foaming butter, stirred through cream sauces, folded into risottos and pasta, or used as the foundation of a rich mushroom jus or soup. Their concentrated flavour means you need less dried material than you would fresh to achieve the same depth.

Origin: France

Ingredients: Dried morel mushroom caps (Morchella spp.) — wild foraged, stalks removed. Extra quality grade.

Storage: Store in a sealed container in a cool, dry place away from direct sunlight and moisture. Keeps well for several months when stored properly.

Net: 50g / 125g (two size variants)

Preparation / Cooking