Spotlight: Morel Mushrooms
In the late spring, honeycomb-shaped mushrooms can be seen emerging from the leaf littered forest floor. This is a morel mushroom. Morels are prized by chefs, foragers, and mushroom enthusiasts for their earthy, nutty, and meaty flavor. All you need is a frying pan, a pat of butter, and a pinch of salt to enjoy this elusive delicacy.
Morel mushrooms evade domestication and are predominantly wild-foraged. The morel growing season is a fleeting gift, often lasting just a few short weeks between April and May. Luckily, The Spice House has friends who wander the forests and dry their mushroom harvests, allowing us to enjoy this rare treat year-round. Our morel mushrooms are sourced from the Pacific Northwest, Oregon and Washington in specific. We are delighted to offer you these premium, dried morel mushrooms for all your culinary adventures.
How to Cook with Dried Morel Mushrooms
Dried mushrooms can be reawakened with a quick soak in hot water. For every ounce of dried mushrooms, we recommend soaking them in one cup of hot water. You want to use just enough water to cover them. This keeps their flavor as concentrated as possible.
Place the morels in a small bowl, cover with hot water, and soak for 30 minutes—turning them every so often. Be sure to discard any sediment from the bottom of the soaking liquid, as this is a natural product. The broth can be saved for soups and sauces.
Like a fresh morel, these rehydrated mushrooms could simply be sautéed in butter as an accompaniment to steak. Julienned shallots, minced garlic, or sliced chives would be a welcome addition to the sauté pan alongside the mushrooms. The sauteéd mushrooms would be an excellent topping for homemade pizza, or a fancy herb cheese canapé.
The rich and earthy flavor of these mushrooms lends itself well to hearty, rustic dishes. Try incorporating these mushrooms with recipes for omelettes, risottos, pasta dishes, cream sauces, and soups. Below you will find a few of our favorite ways to cook with these special mushrooms. If you have a special way to use morel mushrooms, please tell us about it in the comments.
Like spices, dried mushrooms will last indefinitely when stored in a cool, dry place away from light.
We recommend using your dried mushrooms within a year, but hopefully sooner!
What is the shelf life of a dried morel mushroom?
Do they lose flavor if stored on a shelf? vs used immediately?