Dried morel disappointment
April 28, 2020 11:06 AM Subscribe
I’m sitting on a second mortgage’s worth of dried morels, and they... don’t really taste like much. Compared to say a dried porcini. I’ve tried them rehydrated and as powder, in dishes. Am I expecting too much or is there something different I should try?
I asked a morels question a while back - some folks recommended recipes there that might suit you.
posted by BlahLaLa at 11:48 AM on April 28, 2020 [1 favorite]
posted by BlahLaLa at 11:48 AM on April 28, 2020 [1 favorite]
Try fat to carry the flavor better. Cream-based soup would be a good choice to extract maximum flavor without competing with the morels.
posted by momus_window at 3:57 PM on April 28, 2020 [3 favorites]
posted by momus_window at 3:57 PM on April 28, 2020 [3 favorites]
Make a traditional fondue (emmenthal, gruyere, white wine, kirsch, corn starch), but reconstitute them in the white wine and mince.
posted by plinth at 6:08 AM on April 29, 2020 [1 favorite]
posted by plinth at 6:08 AM on April 29, 2020 [1 favorite]
The best way to experience morels, imho, is to prepare them very simply. For example, lightly sauteed in either butter or light olive oil, served over pasta. Used as an ingredient in a more complex dish just doesn't let the delicate taste come through.
posted by Thorzdad at 7:07 AM on April 29, 2020 [3 favorites]
posted by Thorzdad at 7:07 AM on April 29, 2020 [3 favorites]
Response by poster: Thanks for all the help! And thanks for the link, BlahLaLa - I had already browsed that thread but hadn't scrolled down to the morel+alcohol caution, which is very relevant to my interests.
posted by ftm at 11:37 AM on April 29, 2020 [1 favorite]
posted by ftm at 11:37 AM on April 29, 2020 [1 favorite]
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Note: I'm guessing here because I've never had dried morels. i've had my share of fresh morels—prepared by dusting lightly with flour and frying in butter.
posted by she's not there at 11:30 AM on April 28, 2020 [3 favorites]