Basic Dried Morel Sauté
Experienced Morel cooks will tell you that the only thing better than fresh Morels might be dried Morels. Not only do they have an incredibly long shelf life, but drying Morels concentrates their flavor, cuts down on their strangeness and makes working with them easier. Morels are not to be eaten raw because they will make you sick, so we recommend giving them a quick saute before beginning on your recipe.
For most recipes, you are going to want to crush the Morels. The best way to do this is with a large knife. If you prefer not to crush the Morels it is fine. The important thing is to rehydrate them by adding the water slowly and in small amounts. Don’t just throw them into a bowl of water and strain them out later. Add the water sparingly as it is absorbed by the mushrooms. Be patient and do it right. Don’t be afraid to use seasonings and liquids in addition to just water. Rehydration is your chance to marinate your dried mushrooms, so don’t be afraid to experiment with what you are using to rehydrate them with. Depending on the recipe, you might want to add a small amount of Worcestershire sauce, milk or even a little nutmeg. Cooking with dried mushrooms eliminates most of the risk of making them slimy and gross. Be confident and try some different techniques.
After rehydrating the mushrooms, place a small amount of oil into your pan and preheat to medium. When the pan is warm, add your mushrooms and stir them for about five minutes or until they begin to brown up a little. Remove mushrooms from the pan and continue with your recipe.
For most recipes, you are going to want to crush the Morels. The best way to do this is with a large knife. If you prefer not to crush the Morels it is fine. The important thing is to rehydrate them by adding the water slowly and in small amounts. Don’t just throw them into a bowl of water and strain them out later. Add the water sparingly as it is absorbed by the mushrooms. Be patient and do it right. Don’t be afraid to use seasonings and liquids in addition to just water. Rehydration is your chance to marinate your dried mushrooms, so don’t be afraid to experiment with what you are using to rehydrate them with. Depending on the recipe, you might want to add a small amount of Worcestershire sauce, milk or even a little nutmeg. Cooking with dried mushrooms eliminates most of the risk of making them slimy and gross. Be confident and try some different techniques.
After rehydrating the mushrooms, place a small amount of oil into your pan and preheat to medium. When the pan is warm, add your mushrooms and stir them for about five minutes or until they begin to brown up a little. Remove mushrooms from the pan and continue with your recipe.
