Description

Freeze-dried Morel

The morel is a remarkable mushroom, whose particular flavor and rarity make it a luxury product. It is easily recognized by its hollow and conical cap with characteristic cells giving it a spongy texture. Several varieties can be classified into two groups, the black morel, with a sharp, dark conical cap, and the blond morel, with a more rounded cap and a beige dress (freeze-dried morel).

It appears in March, and likes calcareous and clay soils, on the edge of ash forests, in orchards, as well as in recently burned places. Its picking is quite random because the morel has the reputation of being found in improbable places, with the exception of the Comptoir corrézien du Foie Gras, de la Truffle et du Champignon, – where it is certainly found in season – as well as all year round in dehydrated form.

After removing the earthy part of the stalk, it must be cleaned carefully, for example with water to which vinegar has been added, with a brush, because it is a very sandy fungus. You can cut it in half lengthwise to clean the inside as it is a hollow mushroom.

The morel is a wonderful mushroom, with a unique taste, which will be served for spring festive meals. It is thus traditionally found at Easter, as well as during communion or wedding meals. It can be served on its own, pan-fried with shallots, in a casserole or in a crisp. It will also go beautifully with asparagus, eggs, sweetbreads and poultry. It is so fragrant that a small amount can be used to make a delicious sauce, to garnish quenelles or poultry, for example (freeze-dried morel).

The first freeze-dried morels on the market. The perfect use between speed and gourmet cooking. A measuring jug for simplicity: fill it with liquid cream, shake, cook in a hot pan for 2 minutes, it’s ready! Perfect for making your wild mushroom sauces. Ideal on pasta, to accompany meat, to garnish Creole rice or to enhance a velouté.