DRY MOREL MUSHROOMS RECIPES RECIPES

Steps:

• Soak morels for up to 4 hours in salt water. The mushrooms are hollow, and the salt water will kill any little bugs that might be living in them.
• Drain and rinse with fresh water.
• Slice at least one side of the mushrooms.
• Lie mushrooms on a towel.
• Direct the air flow of a small fan onto the mushrooms and let dry up to 24 hours.
• The mushrooms will reduce in size drastically. When they are dry, bag them in a ziplock bag and throw them in the freezer to use later.
• Reconstituting Mushrooms:.
• Soak mushrooms in broth, wine, or water for up to 5 minutes. They will spring back to the size they were when they were picked.

Steps:

• Pulse the dried morel mushrooms in a small food processor until they have turned into a powder. Leave the lid on until the morel powder dust settles.
• Using a mortar and pestle, grind the garlic into a paste.
• Stir in the salt, pepper, rosemary, and morel powder.
• Add the remainder of the ingredients except for the lamb and thoroughly mix together to form a thick paste.
• Pat the lamb dry, using the paper towels and place it in a medium-sized roasting pan.
• Generously coat the entire lamb with the morel paste.
• Place the side with the most fat down on the roasting rack.
• At this point, you can refrigerate the lamb (in the roasting pan) for a couple of hours or as long as overnight. This will further dry out the outer portion of the meat and coating, which lends well to a better crust. If you don’t have time to do so, move straight to roasting.
• Preheat oven to 420 degrees Fahrenheit. Cook at this temperature for 25 minutes then turn oven down to 320 degrees Fahrenheit and cook for an additional 10 minutes per pound.
• The lamb should be pulled from the oven when the internal temperature reaches 140 degrees (for medium rare).
• Cover, and set to rest for 15-20 minutes.