How to Dry & Grind Morel Mushrooms
For any mushroom hunter, preserving the excess for later use is a main consideration. Since the majority of morel mushrooms are harvested in the spring, having a way to enjoy them in the fall and winter is a common goal. Drying, or dehydrating, the mushrooms and storing them for later is one alternative. Grinding the morels to add to sauces, stews and soups is an alternative to reconstitution of the dried mushrooms. Does this Spark an idea?
Other People Are Reading
Instructions
-
-
1
Clean and slice the morels in half, lengthwise.
-
2
Place in single layers on the dehydrator's trays.
-
-
3
Dehydrate the morels for 12 hours or until completely dry.
-
4
Place one or two dried morel halves into the mortar bowl.
-
5
Use the pestle to grind the morels to the desired consistency. Stop at a rough grind or continue to grind until the morels have reached powder state.
-
6
Store the ground morels in airtight containers. One teaspoon of morel powder is equal to approximately 1 morel in any recipe.
-
1
Tips & Warnings
Morels that are not completely dry from the dehydration process will mold and become inedible. Dried morel halves can be reconstituted in milk. Once the mushrooms have swelled, use the remaining milk in sauces or gravies. Morels can also be cut in half and threaded on heavy string. Hang the strings in an area that has good airflow but will remain dry. The morels should dry within 2 weeks and be transferred to airtight containers. Morels should always be cooked and never eaten raw. You can also use a coffee or spice grinder to make ground morel mushroom powder.
