MOREL MUSHROOM DRYING 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:

• Re-hydrate the morels in the stock for 30 minutes, or until hydrated. Agitate the mushrooms to remove any grit, then strain the liquid and reserve both separately. Trim the morels into bite size rounds that will fit on a spoon.
• When your roast, chicken, or other roasted meat is done, remove it from the oven and allow it to rest in a warm place while you prepare the gravy. Stir the cornstarch with the water and reserve.
• Place the roasting pan on the burner on medium heat, then deglaze the pan with the brandy and scrape with a wooden spoon to loosen up the browned bits. Cook until the brandy is almost evaporated, then add the stock, trimmed morels, and cornstarch and bring the mixture to a simmer.
• Cook until the sauce is thickened nicely, slightly reduced and glossy. Whisk in the butter if using. Season the mixture with salt to taste, then double check the seasoning one last time, transfer to a dish with a ladle and serve immediately.