Morel
The morel is the fruiting body of a highly-prized
and relatively rare fungus, which explains why it is mostly sold
dehydrated or canned. It is an erect mushroom that sits on a tall
stem.
The cap of the morel is globular or conical and adorned with
multiple cells that give it a porous appearance. It can be yellow,
ochre, brown or white and can measure up to 12 centimetres in
height.
The morel has a hazelnut-like taste and a strong woody aroma which,
combined to its rarity, make it highly sought after by gourmets all
over. Dehydrated morels can be steeped in hot water and used to
make delicious mushroom risottos or original potato purées.
- Always rinse fresh or re-hydrated morels thoroughly because they grow in sand which gets trapped in the air cells of the mushroom caps.
- To re-hydrate dried morels, cover with hot water and steep for 10 minutes. Drain and rinse in clean water for 10 to 15 minutes.
- Sautéed over low heat in a little butter or oil, morels can be served as is or added to your favourite dish.
Wild morels are spring mushrooms that grow in temperate forests.
They are available fresh, dehydrated or canned in METRO
supermarkets.
Though low in energy, the morel is rich in potassium.
Fresh morels can be stored for two to three days in the refrigerator. Dehydrated mushrooms should be stored in a cool, dark and dry area.