Reconstituting: Dried Morel
mushrooms should be thoroughly wash under cold running water before they
can be reconstituted by covering them with boiling water/broth and
allowing them to steep for 3-5 minutes, or by added them to a simmering
liquid 7 minutes before serving.
The flavorful soaking liquid can then be retained for a morel sauce or
Sautéed Morels: Sauté
reconstituted Morel mushrooms that have been patted dry over medium-high
heat (and possibly shallots) in butter until tender, or for
approximately 4-5 minutes. Serve warm as a side dish to meats such as a
nice steak or on crackers as a hors d'oeuvre.
Morel Sauce: Follow the
recipe above and deglaze the pan with the morel soaking liquid and/or
white wine, Reduce the liquid, add heavy cream, blend, and simmer until
desired thickness is reached. Serve on game, meats, fowl, shellfish,
pasta, and much more.
morels have a more intense, smokier flavor than fresh ones and have the
advantage of being available year round.
Most wild mushrooms can be
substituted into any recipe. The morel's delicate flavor can best be
appreciated by combined it with other subtle flavors. This mushroom is
famous for flavoring sauces, but is also delicious breaded and fried,
stewed, baked, creamed, or stuffed with dressing. Their delicate flavor
is brought out best by sautéing them in butter for about five minutes on
each side. For an extravagant variation, add morel mushrooms to sautéing