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The jewel of the forest! Morel mushrooms incite cult-like followings, with dedicated hunters collecting every season. Known for their amazing strong flavors, Yellow Morels are often larger than blacks and great for stuffing!
Yellow morels come later in the season, often the last to fruit. Their larger size makes them prime for stuffing, or fried whole in butter.
Morels are renowned for their intense flavor. One of the most sought after wild mushrooms, morels store well when dry and lose very little flavor when rehydrated. Estimate 1oz of dried mushrooms for each 4oz of fresh mushrooms called for in recipes. Keep rehydration broth to be used back in the recipe, as this liquid contains a concentration of flavor criminal to waste when cooking.
EM Staff Note: great appetizer recipe, serve warm and watch them quickly disappear!
Ritz Crackers & Parmesan Cheese Breaded Morels:
One extra large egg, beaten
One part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.
Approximately 8 to 10, 2-3 inch morels (halved)
Unsalted Real Butter
Melt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty.
Recipe from The Great Morel.
For more information on this mushroom, visit the following links:
Attention: Sold by the ounce. Bulk pricing applied automatically to quantity purchases.