Morel Mushrooms - Find out how to Store and Preserve For Future Use

 

Morels, like all fungi and mushrooms, have a particularly quick shelf life as soon as picked. Nonetheless, there are a variety of ways to store morels for future use.

 

 

Once picked, morels needs to be washed, cleaned and refrigerated quickly if they are to be eaten or frozen for storage. Morels (particularly those later in the picking season) are attractive to ants and different insects, both for the interior spores, and for the rough shelter they offer.

 

 

Morels, like many wild fungi and mushrooms, go soggy very quickly if not properly dealt with or stored, as a result of spore content within them. Morels are largely water, anyway, so they do not hold up well, particularly in heat. Don't pack them too tightly when picking or storing, as morels compact easily.

 

 

Since salt bothers (and even kills) many insects, one of the best ways to clean morels is to dissolve 2 tbsp of salt into each quart of warm water used, and immerse the morels within the solution, washing them for a number of minutes, letting them stand for one-half hour, then draining. In case you choose a more thorough wash, either slit the morels in half sizeways earlier than immersing, or puncture the slim end to permit simpler drainage after washing within the salty solution. Be sure to cut off the fibrous root-like tendrils, before washing, which are likely to be attached to the base of the morel when picking. This root-like mass, and the valleys of the morel honeycomb, tend to pick up small particles of grime, sand and humus, contributing to a gritty, unpleasant texture with poorly cleaned morels.

 

 

Morels could be dehydrated, utilizing a normal fruit dehydrator (available at Wal-Mart). Ensure that the morels are fully dehydrated, then store in a paper bag in a dry, dark pantry. To rehydrate morels, merely soak them for 1-2 hours in warm water or thin sauce.

 

 

Dried morels are nice for taking on a backpacking or camping trip, because of their light weight, durability and ease of rehydrating. They're good enhances to nearly any meat or eggs, and work well with true wildcraft harvests of boiled cattail root or fried dandelion greens! Many campers use dried morels like chewing tobacco, letting the morels rehydrate between gums and cheek for a real time-delayed taste explosion.

 

 

To freeze morels, wash & drain them, then in a deep fry pan, melt butter, add pepper (or garlic, if desired) and the morels, and cook over medium low heat for as much as 5-8 minutes. With the liquid, store the mushrooms in an hermetic container or freezer bag within the refrigerator for up to 6 months.

 

 

If utilizing morels within 2-3 days of picking, wash totally and drain till dry. Place loosely in a paper bag and store within the refrigerator, as you'll with white button mushrooms.

 

 

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