Morel Mushrooms are known for their honeycomb-like caps and their ability to make butter taste even better–no small feat! These ‘shrooms are nutty, meaty, and utterly delicious. They are perfect in cream of mushroom soup, stand-outs in omelets and quiches, and a delight all on their own, sautéed simply in, you guessed it, butter.
Rinse mushrooms in plenty of cold water, draining well and letting them air-dry.
Pour hot water over dried mushrooms and steep for up to half an hour or until soft.
Steeping times will vary by mushroom variety and size. On average, one half ounce of dried mushrooms reconstitutes into two and a half ounces of hydrated mushrooms.
To keep dried mushrooms fresh, store them in an airtight container in the pantry or freezer.
Once re-hydrated, dried mushrooms can go just about anywhere fresh mushrooms can. Stir them into rice dishes or stir-fries. Add them to pasta sauces, marinades, or pizzas.