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Dried Mushrooms

Dried Morel Mushroom

This is one of the most popular, sought after wild mushrooms. Its flavor is unlike any other mushroom, tasting meaty or nut-like. Its aromatic quality lends itself best to light cream or wine sauces, and pastas.

The Morchella or the common name, Morel mushroom have been hand picked in the wild and cleaned and are of the utmost appearance and quality. Morels only come out in the spring time which makes them even more desirable. Soak wild morel mushrooms in warm water for approximatly 30 minutes before use. You can also use the water from soaking for other dishes or reduce the water for a higher potent flavour in some sauces or gravies. These Grade A morels are from various parts of North America and are a top favorite for chefs. Also known as the "Morilles".

Quantity	Product	Size	Price
	Dried Morel Mushroom	1 oz / 28 gr bag 4 oz / 113 gr bag 8 oz / 226 gr bag 16 oz / 453 gr bag	USD $14.00 USD $45.00 USD $85.00 USD $150.00

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Roasted Asparagus and Morels with Shallot Butter

1.5 Ib (750 g) thin asparagus spears, tough ends removed
.25 lb (125 g) fresh or rehydrated morel mushrooms
4 tablespoons (2 oz/60 g) unsalted butter
2 shallots, minced
1 tablespoon chopped fresh tarragon
Coarse salt and freshly ground pepper

Preparation:
Look for thin asparagus spears for this dish; they are generally more tender, and the stalks do not require peeling before cooking

Preheat the oven to 450°F (23O°C)
Place the asparagus on a rimmed baking sheet large enough to hold them in a single layer. Brush the morels clean. If there is a lot of gritt or other dirt lodged in their honeycomblike surface, you may need to dunk them briefly in cold water to free it; then pat dry with paper towels. If the morels are large, cut them crosswise into rings .25 inch (6 mm) wide. Leave small ones whole. Add the mushrooms to the baking sheet holding the asparagus. In a small saucepan over low heat, melt the butter. Add the shallots and sauté for 1 minute to release their flavor. Drizzle the shallot butter evenly over the asparagus and morels. Scatter the tarragon over the top and season with salt and pepper. Using your hands, toss the asparagus and morels in the butter and tarragon until evenly coated, then spread them into a single layer again.

Roast until the asparagus is lightly browned but still crisp and the morels are dark brown, about 10 minutes. Transfer the asparagus and morels to a serving platter a drizzle any pan juices over the top. Serve at once.

Serves 6

Sauteed Salmon With Pacific Rim Morel Mushrooms

Ingredients:

1/2 pound Pacific Rim morel mushrooms
1 pound shelling peas
salt to taste
1 tablespoon butter
2 tablespoons minced green onion
1 fresh thyme sprig
freshly-ground black pepper to taste
2 tablespoons Sherry
1 dash soy sauce
1/2 cup whipping cream
4 salmon filets - diagonally sliced
1 tablespoon mild olive or peanut oil

Directions:

Slice the morels in half lengthwise and brush or shake off any debris; wash them only if absolutely necessary, and drain thoroughly.

Remove the peas from the pods. Blanch the peas in lightly salted water until they're crisp-tender and rinse them with cold water to stop the cooking.

Melt the butter in a medium skillet over medium-high heat and add the morel mushrooms. Cook the morels for about 3 to 4 minutes, then add the green onion, thyme sprig and a dash of salt and pepper.

When the mushrooms begin to release their liquid, add the wine and soy sauce and cook until nearly dry, 1 minute. Add the cream and peas, bring to a boil, then reduce to a simmer.

Meanwhile, season the salmon lightly with salt and pepper and heat the oil in another skillet (preferably nonstick). Cook the salmon over high heat until nicely browned and a skewer slides in easily, 3 to 4 minutes per side.

Transfer the salmon to a serving dish or individual plates. Correct the seasoning of the morel mushroom-pea mixture and spoon it around the salmon. Garnish with more fresh thyme if desired.

Each serving: 548 calories; 224 mg sodium; 126 mg cholesterol; 32 grams fat; 10 grams saturated fat; 21 grams carbohydrates; 44 grams protein; 6.94 grams fiber.

This recipe for Sauteed Salmon With Morel mushrooms serves/makes 4

Herbed Potato Gnocchi With Truffled Morels

Rosemary and thyme will intensify the flavors of this classic Italian dish and bring excitement and variety back to your relationship.

S E R V E S 2

Broth:
1 pc fresh parmesan cheese
3 Cup vegetable stock
1 bayleaf
1 rosemary sprig
5 thyme sprigs

Combine all ingredients and bring to a simmer. Cook for 30 minutes and strain.

Gnocchi:
1 pkg prepared gnocchi
2 oz morels
2 tsp minced garlic
2 tsp shallots minced
1 Tbs chopped tomato
½ Tbs chopped parsley
1 Tbs truffle butter
2 Tbs fava beans
Truffle oil to taste

Heat pan with oil and add gnocchi. Cook until golden brown on one side. Toss gnocchi and add morels to brown. Add shallots, garlic and warm. Add broth slowly and reduce heat. Add truffle butter, tomatoes, parsley and fava beans. Drizzle with truffle oil and season to taste.