Dried Morels that are hand-gathered in their prime, can be rehydrated, and are just as good if not better than fresh morel mushrooms. Morels are naturally strong, so very little is needed to season an entire recipe, plus it can be sprinkled into soups, onto eggs, or oiled pasta.
DRIED MOREL MUSHROOMS
Ingredients: Dried Morel Mushrooms (Morchella spp.) - Sourced from USA and Europe
NET WT: 1oz(28g)
Nutrition Facts: Serving Size 10g. Amount per portion: Calories 40, Fat Calories 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 0mg (0%) DV), Total Carbohydrates 8g (3%DV), Fiber 1g(4%DV), Sugars 0g, Protein 3g (6% DV), Vitamin A (8% DV), Calcium (0%DV), Iron (8%DV), percent Daily Values (DV) are based on a 2,000 calorie diet.
Rehydrate Morels in hot water. Melt 3 tbsp of butter in a pan. Sauté morels with 2 tsp of fresh thyme, pinch of salt and pepper until morels are tender. Add ¾ cup thinly sliced leeks to a pan. After 4 minutes add 1 tsp lemon juice, and 2 tbsp of parsley. Toast bread and lightly dress with olive oil. Smear goat cheese on the toast and top with a spoonful of morels.