Dried morel mushrooms, premium quality.
Harvested between the months of February and May, morels are one of the finest mushrooms entering in the preparation of delicate sauces.
With hazelnut aromas and smoky notes, morel mushrooms are the perfect addition to poultry, veal risotto or pasta recipes.
Rehydrate before use: Soak the dried mushrooms in warm water for 15 minutes. Strain, then soak in boiling water for 10 minutes. Rinse well and pat dry. Place the mushrooms in a hot pan until the moisture evaporates and cook like fresh mushrooms.
Chef Philippe's tip: Use some of the water used to hydrate the mushrooms and add to pasta, vegetables, rice or poached meat to enhance the flavour.