Extra quality dried morels (Morchella spp.), wild foraged and graded to include only the prized cap section — stalks are removed before drying for a cleaner, more concentrated product. The drying process intensifies the morel's distinctive character significantly: the earthy depth becomes more pronounced, the nutty undertones sharpen, and the overall flavour is more concentrated than you will get from the fresh equivalent. Many experienced cooks consider dried morels the superior form of the ingredient for exactly this reason. These are sourced from France and available in two sizes — 50g and 125g. Dried morels are a year-round storecupboard alternative to fresh, giving access to the same distinctive flavour outside the spring season when fresh morels are available. They rehydrate well, returning to something close to their original texture — firm, meaty and hollow — and the soaking liquid they produce is an intensely flavoured mushroom stock in its own right. In the kitchen, rehydrated morels work in all the same contexts as fresh: sautéed in foaming butter, stirred through cream sauces, folded into risottos and pasta, or used as the foundation of a rich mushroom jus or soup. Their concentrated flavour means you need less dried material than you would fresh to achieve the same depth. Origin: France Ingredients: Dried morel mushroom caps (Morchella spp.) — wild foraged, stalks removed. Extra quality grade. Storage: Store in a sealed container in a cool, dry place away from direct sunlight and moisture. Keeps well for several months when stored properly. Net: 50g / 125g (two size variants)
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