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Freshest Dried Mushrooms In USA!
This award winning Morel Powder is made from the finest hand picked Morel mushrooms, also known as Morchella, sponge mushroom, pinecone mushroom and more are a delicacy with many uses. You can add this powder to sauces as they will flavor it like nothing else you have experienced!

We are so excited to finally annouce the arrival of some of the freshest dried wildharvested and organic mushrooms in the world! Get them fresh dried packed to order only here at FloridaHerbHouse.com and SharpWebLabs.com in stock and on sale! We do run out of frequently so order now!

Morel Mushrooms grow in Asia, Europe, North America, and even Turkey. They appear in the wild in spring, not always growing back in the same place.

The cap is tall rather than round (1 to 4 inches tall / 2.5 to 10 cm), and honeycombed. They look like an upside-down cone. Both the cap and the stem are hollow (which makes them crumble more easily than other mushrooms.) The colour will vary from buff to dark brown.

Morels are not closely related to other edible mushrooms. They don't have gills or pores. Instead, they produce their spores inside their hollow space which they then distribute in puffs. The hollow space inside often harbours insect larvae as well.



Lighter-coloured morels are called Yellow Morels, White Morels or Common Morel (Morchella esculenta.) Some people distinguish White Morels from the other two in the above grouping and class them as Morchella deliciosa.

The darker ones are called Black Morels (Morchella angusticeps or Morchella conica.) Black Morels start off light-coloured but turn dark as they mature.

It can be hard sometimes to know which is a lighter-coloured Morel and which is a black one, as each of them grows in a range of shades that approach each other.

Morels have an earthy, smoky flavour. The darker ones have a more intense flavour still.

They can be bought fresh, dried or canned. When buying fresh, avoid those with mushy caps or that feel grainy - these are too old. Dried ones lack the texture, but still have the flavour. Whatever form you buy them in, expect them to be very, very expensive in stores.

Successful domestication has yet to be achieved (as of 2004), though many attempts have seemed to come close.


Swish around in cold water to loosen dirt out of the honeycombed cap. Some people avoid soaking them any further; other will even soak them overnight to persuade any insects sheltering inside to leave.

Don't eat raw. Must be cooked.


Don't eat any Morels raw. They need cooking -- raw ones can cause reactions in some people ranging from dizziness to some lose of muscle control.

Some people have allergic reactions to even cooked Black Morels, ranging from upset stomachs, to vomiting, to loss of muscle control.


3 oz (85g) dried = 1 pound (450g) fresh


To freeze, saute first in butter, then freeze.


Morels are believed to have evolved quite recently, as far as the history of evolution goes, probably as recently as the last Ice Age. They evolved from yeast.

They were collected and eaten by the Romans.

More recently, we tend to think of Morels as part of French cooking. They have, however, actually also been a part of Appalachian mountain culture in America for several hundred years. In America, there is even "The National Morel Mushroom Hunters Association".

Below You Will Find Our Three
Favorite Morel Mushroom Recipes! They Are To Die For!

Famous Morel Sauce!
1/4 cup water
1/4 cup sugar
1/4 cup red-wine vinegar
1 tablespoon Balsamic Vinegar plus additional to taste
3 tablespoons unsalted butter
1/4 Lb. dried Morels or Morel Powder cleaned and trimmed (or 1 ounce dried morels, soaked, reserving 1/2 cup soaking liquid) 1/3 cup finely chopped shallots
2 cups dry red wine
2 cups chicken stock fresh lemon juice to taste
In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan. Stir mixture over moderate heat until caramel is dissolved, about 3 minutes. Remove pan from heat.

In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes.

Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes. Remove pan from heat and stir in caramel mixture. Add morels to sauce with salt and pepper to taste. If desired stir in additional Balsamic Vinegar, 1 teaspoon at a time, and lemon juice.

Salmon Fillets With Morels
Ingredients:
3 tablespoons butter
5 shallots, minced
4 ounces dried Morels or Morel powder
3/4 cup bottled clam juice
3/4 cup dry white wine
3 tablespoons whipped cream
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
6 8-ounce salmon fillets
fresh lemon juice
2 tablespoons butter, melted
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add Morels; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids have almost evaporated, about 20 minutes.

Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.

Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Broil until just cooked through, without turning, about 6 minutes. Sprinkle with salt and pepper. Transfer to plates. Spoon Morels over. Serves 6

Award Winning Morel Mushroom Soup
This rich, flavorful soup is a great way to use these rare mushrooms!
SERVINGS: 6
CATEGORY: Soup
METHOD: TIME: Prep/Total Time: 30 min.
Ingredients:
4 oz dried morels sliced or morel powder
2 tablespoons lemon juice
1 large onion, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
3 chicken bouillon cubes
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Directions: Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes. Yield: 6 servings.