I’m not a Chef but I’d like some chefs opinions. What do you think of Morel Mushrooms as an ingredient? Any experiences using them professionally? In what kind of dishes? Like or dislike?
Any opinions appreciated, Thanks
The morel season is quite short (and finished for this year) but in any case you're much better off with dried ones. There are two basic things to know about them: they are sandy and rehydrating them releases a lot of flavour. So:
- When you take them out of the jar you want to shake them gently/use a dry paintbrush to get some of the sand out; then you want to rehydrate them in a large bowl and cover them well with tepid water.
- Once they hare rehydrated (minimum 20 minutes), lift them gently, keeping the sand at the bottom of the bowl, you may have to wash them again quickly is a bowl of fresh water if they are very sandy. Then pat them dry and keep for later use (e.g. sauté whole or sliced)
- All the flavour is now in the sandy water, so pour that slowly through a chinois/wet cheese cloth and use the clear liquid as a stock for a mushroom soup or reduce it to be a flavoursome component of a sauce. For example you could make a cream and morel sauce to go with a sauted white wine chicken (put the whole morels back in) or mix with a beef reduction for a steak sauce. Plenty of possibilities...