Morel Mushrooms – The best way to Store and Protect For Future Use

Morels, like all fungi and mushrooms, have an especially quick shelf life as soon as picked. However, there are a number 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 those later in the picking season) are attractive to ants and other bugs, each 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 handled or stored, because of the spore content within them. Morels are largely water, anyway, so they do not hold up well, particularly in heat. Don’t pack them too tightly when picking or storing, as morels compact easily.

Since salt bothers (and even kills) many insects, one of the best ways to clean morels is to dissolve 2 tbsp of salt into every quart of warm water used, and immerse the morels in the resolution, washing them for several minutes, letting them stand for one-half hour, then draining. In the event you favor a more thorough wash, either slit the morels in half lengthways earlier than immersing, or puncture the slim end to permit simpler drainage after washing in the salty solution. You’ll want to lower off the fibrous root-like tendrils, earlier than washing, which can be likely to be attached to the bottom of the morel when picking. This root-like mass, and the valleys of the morel honeycomb, are inclined to pick up small particles of grime, sand and humus, contributing to a gritty, unpleasant texture with poorly cleaned morels.

Morels might be dehydrated, using a standard fruit dehydrator (available at Wal-Mart). Make certain that the morels are utterly dehydrated, then store in a paper bag in a dry, dark pantry. To rehydrate morels, simply 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 good enhances to almost 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 within the fridge for as much as 6 months.

If using morels within 2-3 days of picking, wash thoroughly and drain till dry. Place loosely in a paper bag and store in the fridge, as you’d with white button mushrooms.

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