The jewel of the forest! Morel mushrooms incite cult-like followings, with dedicated hunters collecting every season. Known for their amazing strong flavors, great with meat dishes, in gravys and cream sauces. Stuffed morels are a tiny slice of heaven!
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.
Rehydrate dried mushrooms in warm water for 20 minutes. Retain the broth for use in your recipe, or freeze for storage.
Sample Recipe:
EM Staff Note: This is BY FAR one of our favorite mushroom dishes. Serve this cream sauce over rare steak and you will make friends for life!
Sautéed Morels with Cream:
15-20 fresh morels or reconstituted dried, cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup morel stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened, about 30-45 minutes. Classically served on toast, but the best on grilled New York Strip steaks.
Recipe from The Great Morel.
For more information on this mushroom, visit the following links:
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The Mushroom Expert
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The Great Morel
