Morels impart a superior meaty and earthy flavor with a smoky and woodsy aroma not achieved with other mushrooms. Considered to be one of the best fungus to reconstitute as their conical shape with spores allow for a near perfect replication of the raw form. The drying process infuses a smokier quality to the morel, effectively making it an even richer mushroom. Prepare with cream or wine sauces, serve with pastas or a side dish to meats. Pair especially well with fresh english peas, asparagus and herbs such as chives, tarragon and parsley.
Dried wild mushrooms can be reconstituted by placing them in a bowl with warm water, wine or stock. Mushrooms should rehydrate in 15-20 minutes and then be strained in a colander to remove any excess liquid and debris. Once reconstituted, the wild mushrooms will yield about 6-8 times their dried weight. Mushrooms must be cooked before eating.