Sylva Dried Morels 200g

Tast­ing Notes from the Curator

Morels are high­ly sought and great­ly prized mush­rooms. These mush­rooms are dif­fi­cult to farm and flour­ish most­ly in the wild, mak­ing them some of the rarest mush­rooms in the world. Syl­va Dried Morels pre­serve the unique aro­ma and fla­vor of morels before the del­i­cate mush­room becomes too spongy or begins to break down. 

Prepa­ra­tion

A morel like most mush­rooms can be used in dif­fer­ent dish­es to add an earthy fla­vor. How­ev­er, it would be a shame to over­pow­er the fla­vor pro­file of this spe­cial mush­room, and it should stand out as the main taste of any dish it’s in. It’s per­fect just on its own, cooked in but­ter with a sim­ple salt and pep­per sea­son­ing. Have some good qual­i­ty bread ready to mop up all that juicy good­ness that’s left. Accom­pa­ny with a good red wine for a sim­ple but ele­gant meal. 

It’s best to remove the stem of the morel as you real­ly only want the bulb and to cook it gen­tly until the morels soak up the oil or but­ter its cooked in; add a lit­tle stock if need­ed for dried morels. 

An Indis­pens­able Part of French Gas­tron­o­my and Culture

All morels are care­ful­ly hand picked, hand cleaned and hand packed. The morel’s taste and tex­ture make them a French favorite. They are often served fresh from ear­ly spring through to the begin­ning of June. French chefs like wild mush­rooms and wild herbs and most will have long-term con­tracts with ​“ramasseurs de champignons et herbes” who are known as pro­fes­sion­al wild mush­room and wild herb gath­er­ers. These French experts know the per­fect sea­son to gath­er morels and it is con­sid­ered a seri­ous pro­fes­sion to be able to tell which well-con­cealed areas they are expect­ed to grow and how to tell the false morels from real ones. 

Due to dif­fi­cul­ties in cul­ti­va­tion, har­vest­ing of wild morels has become a mul­ti­mil­lion-dol­lar indus­try in some coun­tries around the world. 

Storage Instructions

Store in a cool dry place.