The Famous Morel Mushroom is one of the most well-known of the wild mushrooms and is certainly one of the most sought after by gourmets. The Morel mushroom's delicate balance of earthy, nutty, and smoky flavors combined with a meaty texture makes it a delicacy especially appreciated in French cuisine. These elegant mushrooms also bring a wonderful aroma to sauces and anything else they are added to.

When these expensive delicacies are reconstituted they will grow to approximately six times their original weight, making them much more affordable and no less delicious!

Mushrooms:

Chanterelles

Morels

Oyster

Porcini

Shiitake

Wood Ear

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Reconstituting: Dried Morel mushrooms can be reconstituted by soaking them in warm water/broth for about 20-25 minutes, or by added them to a simmering liquid 15-20 minutes before serving. The flavorful soaking liquid can then be retained for a morel sauce or soup.

Sautéed Morels:  Saute reconstituted Morel mushrooms 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 pan with the morel soaking liquid and/or white wine, Reduce liquid, add heavy cream and simmer until desired thickness is reached. Serve on game, meats, fowl, shellfish, pasta, and much more.
 

Dried morels have a more intense, smokier flavor than fresh variety 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 combined 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, added morel mushrooms to sauteing Foie Gras before serving.

The delicious morel mushrooms are not only prized for their culinary contributions, but also as a mouth watering prize for dedicated wild mushroom hunters. Its unique appearance and exquisite flavor make it highly sought after. Darker Morels are often preferred because of their stronger flavor.

The Common Morel, Morchella esculenta, has a yellow-brown cone shaped cap, which is honeycombed and spongy looking. It is attached directly to a hollow stem. They can grow to be very large, as tall as 12 inches, but smaller sizes are much more common. Morels appear in spring growing wildly throughout North America and Europe in damp woodlands.

Some morel mushrooms are cultivated on farms under manmade forests. Mushrooms grown this way are generally more uniform and of higher quality because of pest and disease control. The morels are then sold fresh or more often dried for sale. Dried morel mushrooms have a stronger, smokier flavor and are easily stored in a dry, airtight, and dark place for year round use.

Wild mushroom picking of any kind should be done only under the supervision of an expert who is absolutely certain they have an edible mushroom. Some mushrooms are deadly poisonous, and some poisonous mushrooms can be misidentified as Morels.