Morels may be America’s most sought after mushroom and if you’ve tasted them, you know why. Bold and beefy, they lend themselves to endless preparations. Mushroom lovers will want them coated in garlic butter and grilled or battered and deep-fried. Morels are hollow and are great for stuffing. Try them stuffed with crabmeat or gorgonzola for a rich appetizer. Be sure to try Dried Chanterelles from Wineforest Wild Foods as well.
WARNING – NEVER EAT UNDERCOOKED MORELS. Raw Morels contain a chemical compound that can make you sick. This compound evaporates when cooked, so be sure your morels are cooked thoroughly.
Rehydrating Directions: Place the dried mushrooms in warm water for at least 15 minutes, depending on the thickness of the mushroom. Be sure that your bowl is deep enough so that any debris from the morels will fall to the bottom and the rehydrated mushrooms will float in clear water at the top. When the mushrooms are soft and pliable, gently lift the mushrooms out of the water.
Don’t throw away the mushroom water. Strain it through a fine sieve or coffee filter and use it to flavor stock or sauce.
About the Producer: Since 1979, Napa, California forager and Wineforest founder Connie Green has been selling mushrooms and other found foods to leading Bay Area chefs. When she first brought her foraged chanterelles into San Francisco’s finest French restaurant, she was met with disbelief. The chef doubted they grew in the US. It was the Mexican dishwashers, who had a heritage of wild mushroom hunting, that helped her soldier on and eventually the chef came on board. Wineforest grew from there and continues to pick only the best mushrooms, passing poorer quality one often used for the bulk market.