Nature's Choice

How do I use dried mushrooms?

Reconstituting dried mushrooms can offer two ingredients: the mushrooms themselves, and a rich broth to use. Simply bring the mushrooms to a boil in water, broth or diluted wine, with just enough liquid to cover. Simmer for twenty minutes and then remove from heat and let rest for another ten. (If you can plan ahead, some chefs recommend soaking overnight in cold water for a smoother texture). Then drain and use as you would a fresh mushroom such as saute in butter & garlic, or add to a stir-fry. Strain the liquid through a coffee filter if you plan to use the broth as well.

There are lots of ways to use them without rehydrating as well. Toss them dry into your soup stock, or put them into your pasta water and let them rehydrate as they cook. Try grounding the mushrooms and adding to hamburgers or meatloaf. You can use your favorite flavors, such as the Porcini, as steak seasoning or on french fries like they do in gourmet restaurants.

Have fun experimenting, and let us know what some of your favorite ways to use them are. We are putting together a wild mushroom cookbook this year and would love to include your suggestions, and of course would give you the credit for your ideas or recipes. Bon Appetit!

So, what is so special about Morel mushrooms?

Morels are probably among the most highly sought after of all the wild harvest mushrooms. These prized delicacies are so esteemed in Europe that people have used them to set fire in their own forests in the hope of bringing on a more bountiful morel crop the next spring!  (Arora, David (1986). Mushrooms Demystified. Berkeley: Ten Speed Press.) 

True morels are one of the most unmistakable of all fungi because of their hollow, pitted, honeycomb appearance (sometimes known as "sponge mushrooms"). While they can grow in profusion, they are also quite elusive. There are also many varieties of "false" morels or lookalikes, and some of them can be quite poisonous. It is always recommended that you hunt morels with a quality guide or an experienced mushroom hunter. And, that wild mushrooms are always cooked before eating.

The varieties we generally offer are the Black Morel (Morchella elata), available for a May-June  season; the Yellow Morel (Morchella esculenta) which can run from late April to early June, and even into August at high elevations;  the White Morel (Morchella deliciosa); and the Morchella Conica which is generally found in forest burn areas.

People have tried for decades to grow Morels commercially, but no one has been able to create just the perfect natural conditions to capture the flavor and diversity of the wild morel. Like Chanterelles, Boletes and other species of mycorrihizal fungi, morels have a mutualistic relationship with trees where the fungus and plant tissue actually grow together and exchange fluids and nutrients. Since these conditions cannot be recreated fully in a laboratory, the living forest remains the source for these and many other delicious edible fungi.

Fresh morels should be clean and almost dry to the touch. The aroma should be that of an earthy woodsy smell. It is best to simply brush away any debris from the woods (e.g. pine needles or moss) until you are ready to use them to avoid storing wet mushrooms. Immediately before use, a nice 20 minute soak in water and a tablespoon of salt will take care of any unwanted hitchhikers.

A simple saute with butter or olive oil, served on crusty bread toast with melted cheese, or very easy to "stuff" with all sorts of your favorite combinations - even nonaffectionados will be surprised. Morels also keep very nicely in dried form for a wonderful gourmet treat any time of the year.

What are those funny looking Fiddlehead Ferns anyway?

Fiddleheads are the coiled (unfurled) growing tips of young ferns. Here in the Northwest they are most often from Ostrich Ferns (Matteuccia struthiopteris) that grow in shady, moist "deep woods" locations. They are wild and seasonal, available for harvesting in the early spring. Over picking can kill the plant therefore maintaining sustainable harvesting methods is important in the propagation of any non-farmed food species.¹ 

Note:  Care should be taken to ensure that the fiddleheads harvested are from Ostrich Ferns and not from Bracken (Pteridium aquilinum) which are considered carcinogenic.² 

The flavor is unique and vegetative; being somewhat like asparagus, artichokes or green beans, and the texture is pleasantly chewy. Fiddleheads should be eaten within a few days of purchase, or blanched and frozen while they are still fresh. They can be cooked in the same way that you personally enjoy any other vegetable. Personally, we like to pan fry them with butter and salt. They also make an interesting addition to salads!

Long used in Asian and Native American traditional diets, fiddleheads are considered a good source of Vitamin A and C.