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Morel mushrooms are edible mushrooms closely related to the anatomically simpler cup fungi. These are special mushrooms that appear like a honey-comb. The upper portion is composed of a network of ridges with pits between them. The fruity bodies are prized by gourmet cooks particularly for French cuisine.
There are several names associated with morel mushrooms, such as dry land fish, because when sliced lengthwise then breaded and fried, the outline resembles the shape of a fish; hickory chickens, as they are known in many parts of Kentucky; and merkels, based on a story of how mountain family survived from starvation by eating morels.
Morels are featured in many cuisines. Cooks worldwide valued morels’ unique flavor with recipes and preparation methods to highlight and preserve it. Commercial value aside, morels are hunted by thousands of people every year simply for their taste and the joy of the hunt.
As with most edible fungi, morels are best when collected and bought fresh. Thus, appropriate process should be done to store morels longer.
Here are some useful tips to preserve Morel Mushrooms:
1. Do not wash or soak extensively as it may ruin delicate flavor.
2. Rinse with running cold water or soak in a bucket to remove trace amounts of soil.
3. Place on a cookie sheet or pizza pan and freeze individually;
4. Remove the frozen morels from the sheet and place in an airtight contain to freeze.
Apart from plain frozen method, morels may also be preserved with any of the following processes together with 1 teaspoon of lemon juice added to the water when blanching.
1. Blanche Method:
Place clean morels in boiling water that has 1 teaspoon of lemon juice in it. For the sliced pieces, you would blanche them for 3 minutes and whole morel mushrooms it will take 5 minutes.
2. Steam Method:
Place clean mushrooms in lemon juice for 5 minutes. Steam sliced mushroom for 3 minutes and whole mushrooms for 5 minutes.
3. Sauté’ Method: Sauté’ small amounts in frying pan until almost done.
Cool mushrooms immediately and drain. They may be frozen plain or may be prepared ready for frying. Morels processed in this manner may be consumed within 60 days.
