These treasured mushrooms are typically found in the Pacific Northwest states. Morels are believed to arrive within 10 days after the first spring frost. They impart a lovely buttery, earthy flavor that pairs well with beef, game and chicken. In addition, they add great flavor to cream or white wine sauces, soups and rice.
To use as fresh, reconstitute by simmering in water for 15-20 minutes, drain or reserve the liquid for further use. Dried mushrooms keep much longer than fresh, and because these are expensive, dried are a great choice for your kitchen.
These mushrooms are earthy, woody, and buttery and pair well with saffron, bay leaves, thyme, parsley, and garlic.
To reconstitute, simmer in water for 15-20 minutes then drain or reserve liquid for further use. Add to sauces, soups, and rice. Try with beef, game meats, and chicken.
For 4-5 T of mix: Grind 1/8 oz dried morel mushroom into a powder and mix with 3 T kosher salt, 1 t dried onion and thyme, and 1/2 t dried garlic