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Dried Morel Mushrooms
Item #: MDM502
Our Price: $65.00
 
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Dried Morel Mushrooms from Earthy Delights are prized like no other mushroom. Rich, smoky, earthy and fragrant; dried morels are fabulous in sauces with meat, poultry or pasta. Also excellent in risottos, omelettes, quiche, stews and stir frys.

There are people in the Midwest who plan their vacations around the morel mushroom harvest. These treasures from the forest are prized like no other mushroom. The secret of where to find them is guarded more closely than grandpa's favorite fishing spot!

While fresh morel mushroomss have no equal, they're available for all too short a time. Dried morels, on the other hand, are always in season! And, while they may seem expensive, they're actually quite a bargain. Like other dried mushrooms, dried morel mushrooms rehydrate to 6 or 8 times their dry weight. What's more, they don't require refrigeration.

Consistent in quality, always ready when you are, Earthy Delights Dried Morel Mushrooms are handy to have around!

Product of North America

 

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Reconstituting Dried Mushrooms

There's no great mystery to using dried mushrooms. In fact, reconstituting dried mushrooms is a very simple process.
As a rule of thumb, dried mushrooms will reconstitute to 6 - 8 times their dry weight.

Just follow these easy steps:

1. Place your mushrooms in a bowl large enough to accommodate all of them. Remember, dried mushrooms will reconstitute to 6 - 8 times their dry weight.

2. Cover them with warm water, wine or stock.

3. Let them sit in the liquid for 15 - 20 minutes. Gradually, they will absorb the moisture and "plump out."

4. Drain the mushrooms in a colander; be sure to reserve the flavorful soaking liquid for use in stocks, soups or sauces. Strain or carefully "decant" the mushroom liquid to avoid any remaining sediment or grit.

5. Chop or slice your mushrooms and use in your favorite recipe!

 

Find delicious recipes, visit the Earthy Delights Blog!

Other Items In This Category

Recipes

Risotto-stuffed Morel with Panko Crust
This beautiful dish looks a little complicated, but it could not be easier to make. All it takes is a little advance preparation and a few key ingredients.

If you make your risotto the night before, you can assemble these delicious stuffed morels in a few minutes.

Perfect as an appetizer or serve with a crisp salad for an elegant light luncheon!
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Morel-Stuffed Burgers on Grilled Garlic Toast with Chipotle-Lime Mayonnaise
Leaner grass-fed beef and bison naturally contain less fat than regular ground beef. Less fat is better for you, but it can lead to a drier, less flavorful burger. Our solution? Stuff those burgers with a layer of moist, buttery morel mushrooms! Nothing beats fresh morels, of course, but dried will do in a pinch, as will other mushrooms, either wild or cultivated. Lay on more flavor by spreading on the chipotle-lime mayonnaise. The smokey richness and heat of chipotle chiles is tempered by the cool lime and creamy mayonnaise. Make plenty; this zesty mayonnaise is amazing on sandwiches, and also makes a fantastic dip for veggies (we especially like it with steamed artichokes).
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Morel Rarebit
Various recipes for Welsh rarebit include the addition of ale, mustard, ground cayenne pepper and Worcestershire sauce. The sauce may also be made by blending cheese and mustard into a white sauce of butter, flour and milk or cream. Our version uses all of these ingredients, plus another not usually seen in other recipes – morel mushrooms. This “rare bit” also makes an excellent sauce for vegetables and fish, or a delicously savory dip. Cold leftover rarebit (if there is any) makes a great sandwich spread too.
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Poached Eggs, Morels & Asparagus with Meyer Lemon Sauce
While there are a few steps involved in making this dish, it’s not really that complicated. Broken down by components, each of which can be made separately and then quickly assembled just before serving, it’s actually pretty easy to make, even for novice cooks. While there is nothing we love more than fresh morel mushrooms, their relatively short season means that we can only enjoy them for a few weeks each year. Thankfully, dried morels reconstitute exceptionally well and make an excellent substitute for fresh in this dish, so we can enjoy them just about any time of the year.
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Wild Morel Mushroom Nachos
Is there any party food more perfect than nachos?
First, nachos are meant to be shared with others. Second, their spicy heat demands a cool, fire-quenching beverage – preferably beer! There are no hard & fast rules regarding ingredients when making nachos. The only constants are tortilla chips, salsa and cheese – the rest is up to you.
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Chestnut-crusted Walleye with Morel Mushrooms
Morels and walleye are a natural pairing. The white flesh of the walleye is firm, meaty and delicious. Like trout and other species of freshwater fish, it seems to go particularly well with mushrooms.

Traditional preparations for walleye frequently rely on batter coating and deep-frying, which mask the delicate flavor and texture of the fish. How sad!

Instead, the fish is coated with a layer of crushed dried Michigan chestnut chips. Chestnuts, which contain absolutely no fat, create a light, crisp golden-brown crust and add a wonderfully nutty flavor and tender crunch.

These three ingredients, fish, chestnuts & morels, harmonize together to create an uncomplicated dish with flavors that are simple, yet profoundly satisfying.
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