Whole Dried Wild Morel Mushrooms
Open a pack of whole dried wild morels and the first impression is their deep, nutty aroma. The caps have shrunk into a delicate honeycomb of ridges. As they rehydrate, those pockets open again. Once thoroughly cooked, a whole cap can hold a spoonful of pan sauce in its folds. A few chopped morels give the same sauce a darker, earthy base. Having the whole mushroom in the pantry gives you both cuts from one pack.
Available in 500 g (17.64 oz) and 1 kg (35.27 oz) packs. The 50 g jar in the last gallery photo is shown for scale.
Product details
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Mushroom: wild morels (Morchella species).
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Format: whole dried mushrooms.
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Flavor: earthy, nutty and savory.
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Lot information: contact us for the current origin, species, size grade and product specification before ordering.
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Storage: keep sealed in a cool, dry place and follow the package directions.
How to use dried morels
Rehydrate until pliable, then drain, inspect and rinse as needed to remove natural forest debris. Cook morels thoroughly before serving; do not eat them raw or undercooked. Pair with butter, cream, stock, wine, eggs, poultry, veal, pasta, risotto or potatoes.
What drying brings to a morel sauce
Drying concentrates the woodland character of morels and lets you build it into a sauce any time of year. Lift the rehydrated mushrooms out of the soaking water, leaving sediment behind, and check the hollow centers. Follow the pack directions and cook thoroughly. Chop the smaller caps for the base of a shallot sauce and leave the best-shaped ones whole. Simmer them in chicken stock, finish with a little cream, and spoon the whole caps over each serving.
For a meatless dish, use the same two cuts in a leek and morel tart. Cook the chopped morels with the leeks until the pan is nearly dry, then set the thoroughly cooked whole caps on top of the filling. Their shape is still recognizable when the tart comes out of the oven.
Morels for restaurant menus and specialty retail
Choose the 500 g pack for regular kitchen use or the 1 kg pack for higher-volume service. For case quantities, repeat orders or specifications, send the Trade Desk your required weight and delivery date. Compare fresh morel mushrooms when the menu calls for fresh, or explore dried porcini, matsutake and other pantry mushrooms.
Dried morel questions
How long should I soak dried morels?
Soak until fully pliable. Timing depends on size and dryness; follow the package directions, then drain, inspect and cook thoroughly.
Are morels ready to eat after soaking?
No. Rehydration does not replace cooking; morels must be thoroughly cooked.
How can I use whole dried morels in a sauce?
Once rehydrated and cleaned, cook the morels thoroughly with shallots and stock, then finish with cream. Leave a few caps whole so their honeycomb folds catch the sauce when you spoon it over roast chicken.
