DRIED MORELS - EXTRA QUALITY

Origin: France

Dried Morels

Morels are distinctive fungi with a meaty texture and complex earthy, nutty flavour, making them amongst the most sought-after wild mushrooms globally. Unlike commercial varieties, morels cannot be cultivated and must be gathered from their natural woodland habitat. The edible portion is the fruiting body of an underground mycelium network that forms intricate symbiotic relationships with specific tree species.

Each spring, mushroom foragers, chefs, and commercial harvesters search forest floors for these distinctive honeycomb-capped fungi. Their brief seasonal availability and unique growing requirements contribute to their prized status in professional kitchens.

These extra-grade morels have been expertly dried and contain only the prized cap section, with stalks removed for optimal quality and flavour concentration.

Preparation: Place dried morels in hot water and soak for at least 30 minutes to rehydrate fully. This process creates an intensely flavoured morel stock that should be preserved. Strain the soaking liquid through a fine sieve or colander lined with kitchen paper to remove any sediment—this liquid makes an excellent base for soups and sauces.

Transfer the rehydrated morels to a bowl of cold water and agitate gently to dislodge any remaining grit or forest debris. Repeat this washing process several times until the water runs clear and the mushrooms are thoroughly clean. Pat dry with kitchen paper before using.

Once rehydrated and cleaned, treat the morels as fresh mushrooms. They work exceptionally well sautéed in butter with herbs, added to cream sauces, or incorporated into risottos and pasta dishes where their distinctive texture and concentrated flavour can be fully appreciated.