Morels may be America’s most sought after mushroom and if you’ve tasted them, you know why. Bold and beefy, they lend themselves to endless preparations. Mushroom lovers will want them coated in garlic butter and grilled or battered and deep-fried. Morels are hollow and are great for stuffing. Try them stuffed with crab meat or Gorgonzola for a rich appetizer.
WARNING – NEVER EAT UNDER-COOKED MORELS. Raw Morels contain a chemical compound that can make you sick. This compound evaporates when cooked, so be sure your morels are cooked thoroughly.
Place the dried mushrooms in warm water for at least 15 minutes, depending on the thickness of the mushroom. Be sure that your bowl is deep enough so that any debris from the morels will fall to the bottom and the rehydrated mushrooms will float in clear water at the top. When the mushrooms are soft and pliable, gently lift the mushrooms out of the water.
Don’t throw away the mushroom water. Strain it through a fine sieve or coffee filter and use it to flavor stock or sauce.