Precious Dried Morels (Morchella)

Dried Morels are the most expensive and tasty mushrooms on earth. They are earthy and nutty, woodsy, and toasted. The flavor is deep as opposed to strong and distinct without being weird. Their texture is meaty but in a tender way. Certainly, a satisfying morsel of protein but not squishy or chewy.

Dried morels are fabulous in sauces with meat, poultry or pasta. Also excellent in risottos, omelets, quiche, stews and stir-fries.

We hunt them in the forests of pine and fir trees. The secret of where to find them is guarded more closely than grandpa’s favorite fishing spot!

Dried morels are always in season! And, while they may seem expensive, they’re actually quite a bargain. Some grams are quite enough for 2 people.
Consistent in quality, always ready when you are, Precious Dried Morels are handy to have around!

Use the maximum of their taste with our recipes here.

It is not a big mystery to using dried mushrooms. In fact, reconstituting dried mushrooms is a very simple process. Follow these easy steps:

1. Place your mushrooms in a bowl large enough to accommodate all of them.

2. Cover them with warm water or wine

3. Let them sit in the liquid for 15 – 20 minutes. Then, 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 the mushroom liquid to avoid any remaining sediment or grit.