Morel mushrooms grow wild in the mountains of the Pacific Northwest from May to July. They are prized for their intense earthy flavor and smoky/woodsy aroma.

Dried Morels have a honeycombed, hollow, cone-shaped cap from 1 to 3 inches high. They grow naturally in a range of colors from tan to almost-black. Morels are also one of the first species to colonize forests that have experienced fires the previous summer.

Origin: All of our wild mushrooms are sustainably hand-foraged in the pristine mountains of the Pacific Northwest.

Applications: Morels lend deep, earthy flavor to stews, sauces and stuffings. Once reconstituted, they are excellent roasted or sautéed whole and shown on their own. A spring mushroom, they pair well with spring vegetables and game meat.

How to Reconstitute: Simmer dried mushrooms in 1 cup of liquid (water, stock, milk or wine) per ounce of mushrooms for 20 minutes in a covered pan. Strain broth through a coffee filter and reserve for use in the main dish or stock. Rinse the rehydrated mushrooms under water, slice, and add to your recipe.

Storage and Handling: Dried wild mushrooms can be stored away from light at room temperature for at least a year in airtight plastic bags, jars or other containers. Dried mushrooms do not need to be refrigerated.

Specifications: Your dried morel mushrooms will arrive in a large zip lock bag. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms.

Shipping: Fedex Ground