It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains & stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call “umami”) for gravies & pan sauces. They were completely dry in about 6-7 hrs. It is especially good on deer roast.”“I like to dehydrate my surplus mushrooms for future feasts. We were told to store them in a paper sack.Note from the Great Morel – please read this caution that procceds this suggestion regarding canning.I found a canning recipe and I think I might like this better than freezing or drying.Sterilize wide mouth pint canning jars and add 1 teaspoon canning salt.Fill jars with Morels……They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.Add room temperature distilled water or reverse osmosis (r/o) water straight from the tapBOY do these look beautiful…….when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom….when cooled the morels seem to sink toward the bottom …..They look and taste GREAT.
I've been hunting and eating them for many years and I slice them lengthwise, put them in a bowl of water and hand swish them a little then soak for about 5 minutes and take them out and pat them dry with paper towels. I want to go back for more but im lacking the storage space and I dont want to dry them (tastes pooey). The pickled wild mushrooms will keep for up to 1 year.– Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.Well, that’s my 2 cents worth – this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. To us, it's like telling a gold-miner where we find our mother-lode!As far as keeping them, I soak overnight in saltwater (you'll see the little bugs soaked out in the morning) and then I put them in one of those salad spinners to get the excess water out. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. As long as you're going to cook them, why make them mushy or risk losing the flavor by soaking them? The morels have such a mild flavor they're a delicatessen. If you want to keep the morel mushroom for longer than three days, then you can freeze it.
yumPRESERVE; as in to prepare for future consumption. I always put two large packets away for Christmas dinner and Newyears day breakfast. Put the morels in a large bowl of cold water (or a clean sink full of cold water) and quickly swish the morels around. Part #2. From there I will put them in ziplock bags and store them for the winter in the freezer.
They will rehydrate and puff up. If your spore bag has relatively large holes, much of the forest floor “debris” will fall off the heads and onto the forest floor as one walks about.At home, spread out the morels on cotton towels. Flick the living critters outta’ there! You should be able to use the Morels in about an hour or two. You’ll have morels that are as fresh and as tasty as the day you picked them.
The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. I’ve gone to freezing a couple of pounds for the winter months. A stovetop down draft vent is an ideal “dryer.” Simply turn the down draft on low and in 12 hours, they’ll be perfectly dried. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. Headed for a pizza!A forum community dedicated to Morel mushroom hunters and enthusiasts. Switch them around a few minutes then into a strainer to dry. Sorry, your blog cannot share posts by email. Keep them fresh in a brown bag or a bowl with a ... Rinse the morels with fresh water to remove excess salt.
Lol on a forum im already a member of When you say "Dry" them, wht is the process you use? They usually have sand or dirt on them and might have a few bugs to boot.Next I cut the mushrooms up. Too many to eat before they would go bad. To keep things easy, for my purposes here I’m going to say you can think of morels as 4 different types: blondes, greys, deep woods morels, and black morels.