Dried Morel Mushrooms, Delicious, Order now,
Morel mushrooms have a hollow, honeycomb shaped cap that is 1 to 3 inches high.
Home Farm Herbery Morels are the black Morchella conica variety and are grown in the U.S.
The character and intensity of the morel flavor doesn’t disappear when dried, and if properly stored will retain their aroma and flavor for several years.
Dried mushrooms may seem a bit expensive when compared to fresh, side-by-side, but in actuality, they provide tremendous value. The drying process intensifies the morel’s flavor; as it takes approximately 10 lbs of fresh mushrooms to produce just 1 lb of dried morels. Experienced cooks understand not only the value, but the flexibility that dried mushrooms add to their cooking arsenal.
Morel mushrooms have a rich, smoky, earthy flavor and aroma.
But alas, fresh morel mushroom season will quickly pass, while dried morels are always in season. Use dried morels in beef, chicken or seafood recipes, braising liquids, casseroles, gravy, pasta, rice, simmering sauces, soups, stews, stir-fries, stocks, stuffing and in risottos when you’re looking for additional thickness and more complex flavor.
You should soak your dried morels before you use them. The best method is to soak them in water for between 25-30 minutes (although some believe up to two hours works best). You’ll need to experiment a bit to find your own sweet spot. Put your dried morels in a bowl and completely cover with water. Some cooks prefer using room temperature water, and others hot or boiling water. In our test kitchen we’ve haven’t found a noticeable difference between the two.
The best part of bringing your dried morels back to life by rehydrating is the amazing “mushroom broth” (the left over soaking liquid). This concentrated broth is incredibly flavorful and will substantially ratchet up your sauces, soups, stews and stocks. If you’ve never used a “morel mushroom broth” before only add a very small amount of this potent liquid, as it can quickly overpower your dish. If you want more flavor you can always add more. We also know of customers who like to store any extra mushroom broth in the freezer and use it for later meals (like they would do for a homemade chicken stock).
If you decide to make your own “mushroom broth” strain the liquid through a coffee filter or paper towel. This helps catch the grit that naturally falls to the bottom of the soaking dish.
As a rule of thumb, dried mushrooms will reconstitute to 6 – 8 times their dry weight.
When substituting dried morels in a recipe calling for fresh, use 1 oz of dried for every 6-8 ounces of fresh. Once reconstituted, they should be pretty close to equal in volume.
1 oz. $30.76
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