Morel Mushrooms – Find out how to Store and Preserve For Future Use

Morels, like all fungi and mushrooms, have an especially brief shelf life as soon as picked. Nonetheless, there are a selection of ways to store morels for future use.

Once picked, morels should be washed, cleaned and refrigerated quickly if they are to be eaten or frozen for storage. Morels (particularly these later within the picking season) are attractive to ants and other insects, both for the interior spores, and for the tough shelter they offer.

Morels, like many wild fungi and mushrooms, go soggy very quickly if not properly dealt with or stored, because of the spore content within them. Morels are largely water, anyway, so they do not hold up well, particularly in heat. Do not pack them too tightly when picking or storing, as morels compact easily.

Since salt bothers (and even kills) many insects, one of many easiest ways to clean morels is to dissolve 2 tbsp of salt into each quart of warm water used, and immerse the morels within the answer, washing them for a number of minutes, letting them stand for one-half hour, then draining. When you desire a more thorough wash, either slit the morels in half sizeways before immersing, or puncture the slim end to permit simpler drainage after washing in the salty solution. Be sure you minimize off the fibrous root-like tendrils, earlier than washing, which might be likely to be connected to the bottom of the morel when picking. This root-like mass, and the valleys of the morel honeycomb, tend to pick up small particles of dust, sand and humus, contributing to a gritty, disagreeable texture with poorly cleaned morels.

Morels may be dehydrated, utilizing a normal fruit dehydrator (available at Wal-Mart). Ensure that the morels are fully dehydrated, then store in a paper bag in a dry, dark pantry. To rehydrate morels, merely soak them for 1-2 hours in warm water or thin sauce.

Dried morels are great for taking on a backpacking or camping trip, because of their light weight, durability and ease of rehydrating. They are perfect enhances to virtually any meat or eggs, and work well with true wildcraft harvests of boiled cattail root or fried dandelion greens! Many campers use dried morels like chewing tobacco, letting the morels rehydrate between gums and cheek for a real time-delayed taste explosion.

To freeze morels, wash & drain them, then in a deep fry pan, melt butter, add pepper (or garlic, if desired) and the morels, and cook over medium low heat for as much as 5-eight minutes. With the liquid, store the mushrooms in an hermetic container or freezer bag in the refrigerator for up to 6 months.

If utilizing morels within 2-three days of picking, wash thoroughly and drain till dry. Place loosely in a paper bag and store in the fridge, as you would with white button mushrooms.

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