John Miller
Morel mushrooms are a delicacy that many people enjoy, but they can be difficult to preserve. They are rich in dietary fibre, which aids digestion, and have a delicate flavour. They are typically found in the springtime across the United States and Europe, often in the woods, fields, or along roadsides. They have a short season and a unique appearance, making them a sought-after ingredient. Preserving morel mushrooms is a great way to ensure you can enjoy them throughout the year, and there are several methods to do so, including freezing, dehydrating, and drying. Properly preserved morels will maintain their texture and flavour as if they were freshly picked. It is important to note that morel mushrooms can cause allergic reactions and gastrointestinal upset, and combining them with alcohol may compound this effect. Additionally, when harvesting morels, it is crucial to take care of the mushroom sites to ensure abundant crops in the future.
| Characteristics | Values |
|---|---|
| Storage | Paper bag, paper towel-lined bowl or zip-top bag, glass bowl lined with paper towels, plastic wrap |
| Cleaning | Soft brush or cloth, damp paper towel, pastry brush |
| Drying | Dehydrator, oven, sun-drying |
| Freezing | Slice and spread on a cookie sheet, then transfer to a plastic freezer bag |
| Boiling | Add lemon juice, oil, vinegar, oregano, basil, salt, onions, pimiento, garlic, peppercorns |
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What You'll Learn
Drying morel mushrooms in the sun
Morel mushrooms are a delicacy, with their earthy, nutty, and smoky flavour and unique honeycomb texture. They are also hard to find and expensive, so it is worth knowing how to preserve them. Many people believe that drying morels, whether in the sun or otherwise, is the best way to preserve their texture and flavour.
Next, cut the morels in half and string them together with cotton quilting thread, coat button thread, or unwaxed and unflavoured dental floss. Leave at least half an inch between each mushroom so that air can circulate. Hang the mushrooms in a cool, dry environment, out of direct sunlight, and ensure they are not touching each other. Check them daily and flip them as needed. It can take up to three weeks for the morels to be completely dry.
Once the morels are dry, store them in a jar with a tight-fitting lid or a sealable bag. Be sure to watch for any moisture, as this can cause mould.
When you are ready to cook with the morels, you will need to rehydrate them. Simply put the amount you want to use in a bowl and cover them with water. Let them sit until they are soft and pliable, about 20 minutes to half an hour. You can also cover them with water just off the boil and trap the steam by placing a plate over the bowl for 30 minutes. Reserve the soaking liquid to use in your dish or to make vegetarian broth.
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Dehydrating morels with a machine
Morel mushrooms are edible wild mushrooms with an earthy, nutty, and smoky flavour and a unique honeycomb texture. They are usually available for a short period, often just a few weeks in some areas. Therefore, preserving them is a great way to enjoy them throughout the year.
Drying time will vary depending on the size of your mushrooms, the number of mushrooms being dried, and the humidity and temperature. Once dried, store the mushrooms in an airtight container. They should be good for several years as long as there is no moisture. You can then rehydrate them and use them in recipes like sautéed morels or morel risotto.
It is important to note that morel mushrooms should be stored in food-grade containers to avoid the transfer of noxious or toxic substances. Stainless steel is the only metal that should be used for containers or drying racks to avoid metal poisoning.
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Freezing morels
Cleaning and Preparing the Morel Mushrooms
Start by gently rinsing the mushrooms under cold water to remove any dirt or debris. Take care not to soak them, as this can compromise their delicate structure. After rinsing, use a sharp knife to remove the dirt ball from the stem. Place the cleaned mushrooms in a bowl of very cold water with a teaspoon of salt and let them soak overnight in the fridge. The next day, rinse them again in clean cold water to remove the salt water and any remaining debris.
Blanching the Morel Mushrooms
Blanching is an important step to help retain the mushrooms' texture and colour before freezing. Bring a pot of water to a rolling boil and carefully place the mushrooms in the boiling water for about two minutes. Promptly transfer the blanched mushrooms to a bowl of ice water to halt the cooking process and cool them down. Once cooled, drain the water and pat the mushrooms dry with a paper towel.
Slicing or Chopping the Morel Mushrooms (Optional)
Consider how you plan to use the morels in the future. If you intend to use them in soups or stews, slicing or chopping them before freezing is recommended. This will make it easier to incorporate them into various dishes after thawing. However, if you prefer to enjoy the morels whole, you can freeze them as-is.
Packaging and Freezing the Morel Mushrooms
Choose airtight containers or freezer bags to prevent freezer burn and maintain the mushrooms' quality. Place the blanched and dried morels in the containers or bags, removing any excess air to minimise the risk of freezer burn. Label the packages with the freezing date to keep track of their freshness. Finally, store the packaged morels in the freezer.
By following these steps, you can successfully freeze fresh morel mushrooms and prolong their enjoyment, even when they are out of season.
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Cleaning morels
Morel mushrooms are a treat, with their earthy and nutty flavour, and interesting and meaty texture. However, their sponge-like texture means they can trap dirt and grit, so they require a bit more attention when cleaning.
Firstly, put the morels in a paper bag or a colander and shake vigorously to knock out as much dirt as possible. Be careful not to shake too violently, as you don't want the mushrooms to bruise or break apart. Lift the morels out of the bag or colander, leaving any loosened dirt behind.
Next, put the morels in a large bowl of cold water and quickly swish them around. Keep doing this until you can no longer see any dirt coming off the mushrooms. If the water is particularly dirty, replace it with clean water and repeat the process.
Once the morels are clean, put them on a clean kitchen towel or paper towels and gently pat them dry. If the towelling becomes very wet, replace it with dry towels and repeat the process to ensure all the water has been removed from the mushrooms' nooks and crannies.
Some people recommend soaking morels in salted water to remove bugs, but this is controversial. Soaking morels can make them soggy, and they will absorb some water, making them more susceptible to mould or rotting if stored. Therefore, it is recommended that you only soak or rinse morels just before cooking them.
If you are planning to dry your morels for later use, you should not soak them. Instead, simply clean the morels of dirt and bugs, and pat them dry if you have rinsed them.
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Storing morels
Cleaning:
Before storing, it is essential to clean morels thoroughly. Use a clean, damp cloth to gently wipe each morel, removing any dirt or debris. You can also soak very dirty morels in a bowl of cool water, agitating the water once or twice. Alternatively, rinse them under a gentle stream of cool running water, ensuring you loosen and remove dirt lodged in the spongy pockets.
Short-Term Storage:
If you plan to use the morels within a few days, opt for short-term storage. Store them in a paper bag, a breathable cloth bag, or a produce container with ventilation. Place the bag in the crisper drawer of your fridge, and include a damp paper towel to maintain moisture.
Freezing:
For longer storage, you can freeze morels. Clean and thoroughly dry the morels before placing them in a single layer on a baking sheet. Put the baking sheet in the freezer for a few hours until the morels are frozen solid, then transfer them to a container or bag for continued freezing.
Drying:
Drying is another effective method for long-term storage. Clean the morels and let them dry completely. Cut them in half lengthwise and place them on a baking sheet or dehydrator tray. Set the temperature to 135°F and dry for six to eight hours. Once dry, store them in an airtight container or zip-top bag in a cool, dark place. Dried morels can last for up to a year.
Containers:
When choosing containers for morel storage, avoid sealed plastic bags and airtight containers, as morels need airflow. Select food-grade containers made of materials like stainless steel to prevent metal poisoning. Ensure the containers are new or previously used only for food to avoid toxic substance transfer.
Additional Tips:
- Store morels as soon as possible after harvesting or purchasing to prevent deterioration.
- Keep morels in a cool, dark place away from light and moisture, as exposure to these elements can cause spoilage.
- Store morels separately from other foods, as they can absorb odours and flavours.
- Avoid spraying insect repellent or using chemicals near the mushrooms during harvesting or storage.
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Frequently asked questions
There are several ways to preserve morel mushrooms, including air-drying, freezing, and dehydrating.
One way to air-dry morel mushrooms is to thread them onto a piece of heavy thread using a sewing needle, piercing through the stem. Then, hang them in an airy place, like an enclosed porch, to dry for about four weeks.
To freeze morel mushrooms, first, clean the mushrooms and remove any dirt or bugs. Then, prepare them as if you were going to cook them—wash, dip, and roll them. Finally, place the mushrooms on a metal cookie sheet and put them in the freezer.
To dehydrate morel mushrooms, start by cleaning the mushrooms and removing any dirt or bugs. Then, use a dehydrating machine or air dry them in the sun. If using a dehydrating machine, follow the instructions for your specific machine. If air-drying, place the mushrooms in direct sunlight until they are completely dry, which can take about 6-7 hours.
