Wild Morel Mushroom, Dried / lb
Wild Morel Mushroom, Dried / lb
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One of the most highly prized wild mushrooms, in a convenient, shelf-stable dried form. Wild Morel Mushrooms look and taste unlike any other variety. They have tall, peaked, honeycombed caps, and are completely hollow. Their flavour is described as an earthy combination of butter and faint smoke. These characteristics are said to improve or even intensify with drying. Morel Mushrooms’ rich, earthy-buttery taste pairs beautifully with cream or white wine sauces. A perfect partner to grilled and roasted meat, poultry and seafood. Or toss with pasta or serve sautéed over risotto for a rustic, earthy vegetarian main dish. Add to a rich beef, chicken or seafood stew in the last 15 minutes of simmering to release their flavour.
Rinse mushrooms under cold running water to remove any initial debris. 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. Store in an airtight container, away from direct sunlight.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
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Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Morel Mushroom Cream Sauce (Classic French-Inspired)
Ingredients:
30–50g dried morels (or ~200g fresh)
1 tbsp unsalted butter
1 small shallot, finely minced
1 clove garlic, minced (optional)
75ml dry white wine (e.g., Chardonnay or dry vermouth)
200ml thickened cream or crème fraîche
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt + freshly ground black pepper, to taste
Splash of lemon juice or white wine vinegar, to finish
Chopped chives or parsley, for garnish (optional)
1 tsp Noble 03 Maple Bourbon Sherry Vinegar to deglaze
How to:
Prepare morels
If using dried morels: Soak in hot water (~250ml) for 20–30 mins. Strain through muslin or fine sieve, rinse grit off mushrooms, then chop if large.
If fresh: Brush clean, halve lengthwise, and inspect for grit.
Sauté aromatics:
In a sauté pan, melt butter over medium heat. Add shallot (and garlic if using), and cook until translucent—about 2–3 minutes.
Cook morels
Add prepared morels to the pan. Sauté 3–5 minutes until fragrant and lightly browned.
Deglaze with Noble 03 Maple Bourbon Sherry Vinegar. Reduce by half.
Add cream & simmer
Stir in cream and thyme.
Simmer gently 5–7 minutes until thickened and infused. Don’t boil.
Finish:
Season with salt, pepper, and a few drops of lemon juice or vinegar to cut the richness.
Serve
Spoon over seared meats, pasta, soft polenta, scrambled eggs, or toasted brioche. Garnish with herbs.
Chef’s Tips:
Sauce thickens more as it cools—stop just before ideal consistency.
Works beautifully with asparagus, ramps, veal, or egg dishes.
Add truffle oil sparingly if you want an extra indulgent edge.