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Morel Mushrooms - How you can Store and Protect For Future Use
Morels, like all fungi and mushrooms, have a particularly quick shelf life once picked. Nevertheless, there are a selection of ways to store morels for future use.
As soon as picked, morels should be washed, cleaned and refrigerated quickly if they're to be eaten or frozen for storage. Morels (particularly those later within the picking season) are attractive to ants and different bugs, each 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 handled or stored, as a result of spore content material within them. Morels are largely water, anyway, so they do not hold up well, particularly in heat. Do not pack them too tightly when picking or storing, as morels compact easily.
Since salt bothers (and even kills) many insects, one of many best ways to clean morels is to dissolve 2 tbsp of salt into every quart of warm water used, and immerse the morels in the solution, washing them for several minutes, letting them stand for one-half hour, then draining. In case you desire a more thorough wash, either slit the morels in half sizeways before immersing, or puncture the slender end to allow simpler drainage after washing in the salty solution. You'll want to reduce off the fibrous root-like tendrils, before washing, that are likely to be connected 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 filth, sand and humus, contributing to a gritty, unpleasant texture with poorly cleaned morels.
Morels will be dehydrated, using a normal fruit dehydrator (available at Wal-Mart). Make sure that the morels are completely dehydrated, then store in a paper bag in a dry, dark pantry. To rehydrate morels, simply soak them for 1-2 hours in warm water or thin sauce.
Dried morels are great for taking on a backpacking or camping journey, because of their light weight, durability and ease of rehydrating. They are excellent enhances to virtually 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-eight minutes. With the liquid, store the mushrooms in an airtight container or freezer bag in the fridge for as much as 6 months.
If using 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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