Dried Morel Mushrooms

Latin name: Morchella sp.
Common name(s): Morel, True Morel, Burn Morel, Conica, Grays and Blondes, Yellow Morel, Black Morel
Wild harvested in Western Canada


17 g

In stock

Gathered by hand in remote wilderness areas, these dried mushrooms are meaty and earthy with a profound umami quality. If the scent after a spring rain had a taste, it would be that of a morel mushroom: round, warm, with intense, concentrated flavors of forest and earth. These are one of the last true wild foods, offering a taste so powerful it might make you catch your breath—a deep connection to a flavor long forgotten in our modern world.

Special note: Morels are unique in that they gain more flavour with time. If stored properly, they can be aged for years and you’ll be pleasantly surprised by the incredibly rich, strong, and enhanced flavour they develop.

Ingredients: 100% wild-harvested dried morel mushrooms (Morchella sp.)


Each mushroom is carefully harvested and then slowly air-dried to preserve the flavors of these sought-after culinary gems. Once dried, these mushrooms keep for years and can be rehydrated for use in a wide array of dishes. They are singular in flavor, with applications ranging from classic French and Italian dishes to Japanese and Middle Eastern flavors, performing exceptionally in broths, sauces, and with eggs.


  • Pair with robust game meats and wild proteins, like elk and deer
  • Excellent with asparagus or fiddleheads for a spring feast
  • Ideal with eggs, whether poached, in omelets, or quiches
  • Try them stuffed with cheese, coated with breadcrumbs, and fried
  • Perfect with spring peas and mint in a creamy lemon pasta
  • Add to a bean cassoulet or fava bean ragout for a comforting and rich vegetarian meal
  • Try with preserved lemon and spices like sumac, cumin, and oregano
  • Finish your morel dishes with fresh chive flowers for the ultimate spring plate

Storing dried mushrooms

Dried mushrooms last longer in a cool, dry place. Once you open them, we recommend storing them in an airtight container, like a canning jar, so they won’t be exposed to humidity and moisture. Keep the jar in a dry environment away from direct sunlight.

How to rehydrate and cook with dried mushrooms

When you’re ready to enjoy your dried morels in your cooking, the most important step is to rehydrate them first by soaking them in the liquid of your choice until they soften. Once the mushrooms are rehydrated, they can be chopped, sliced, or used whole.

Soak them in the liquid of your choice:
● Warm water
● Warm chicken or vegetable stock
● Warm stock with port wine, white wine, or sherry wine

Rehydration time: 15-20 minutes

How to cook with rehydrated mushrooms: once the mushrooms are fully rehydrated, strain the excess soaking liquid (or keep it to use in other fantastic recipes) and they will be ready for you to cook with them any way you would fresh mushrooms!

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