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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 100 |
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These elusive tasty mushrooms are only available for hunting for a short time in the spring. When hunting - -please use a net bag such as the bag that covers your onions. The reason for this: While they are in your bag & you are moving around, the spores can shake free and fall to the ground to produce more mushrooms. Morels take 5 years to produce a nice crop in the wild. Ingredients:
morel, freshly picked |
1 gallon water, cold |
1 cup salt |
Directions:
1. Soak morels for up to 4 hours in salt water. The mushrooms are hollow, and the salt water will kill any little bugs that might be living in them.
2. Drain and rinse with fresh water.
3. Slice at least one side of the mushrooms.
4. Lie mushrooms on a towel.
5. Direct the air flow of a small fan onto the mushrooms and let dry up to 24 hours.
6. The mushrooms will reduce in size drastically. When they are dry, bag them in a ziplock bag and throw them in the freezer to use later.
7. Reconstituting Mushrooms:.
8. Soak mushrooms in broth, wine, or water for up to 5 minutes. They will spring back to the size they were when they were picked.
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