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I have heard conflicting stories about wether or not morels can be saved or frozen etc... I have heard things from half cooking them,( which I can never do, b/c I just end up eating them), or preserving in buttermilk, or a number of other things. Honestly I rarely have enough to keep for long periods, but I was wondering if anyone knows of a way.
I have no idea.Seem's like you got a good problem though.I cant find them thing's for nothing.
Only way I've heard of is freeze dried. Maybe try a dehydrator?
You can dried the Morels,just like green beans. Also using a dehydrator keep a eye on them and not to over do it,they will dryed up pretty quick. After drying them,stored them in something that won't make moisture.
LittleJohn
You can buy morels that have been freeze dried at Hen House grocery stores. My son-in-law soaks them in water and then uses them in various dishes he's preparing. I don't know if he's ever fried them, though.
they can be preserved several ways. dried in a food dehydrater works very well.. we cut them in half and use a heavy needle and thread to string the halves and allow to dry. then we hang them in onion bags being sure not to let them get damp..when you want to use dried morels just soak them in water to rehydrate them prior to cooking... freezing works fine also but they tend to be a little slimy when you thaw them...we use both freezing and drying.. dried we use as fried or in dishes where we want the morels to still be semi solid after cooking... the frozen morels are used in dishes where the morel flavor is wanted but not necessarily large pieces of morels, such as cream of mushroom soup or mushroom gravy....
try them fresh picked with a handful of fresh picked ferns and cattails with wild leeks.. sautee all the above in olive oil until the ferns and cattails change to a rich dark green color.. then add 1/4 cup of hot water that has 3 beef bullion cubes dissolved in it. stir in the bullion water on high heat until the liquid is completely reduced....mmm mmm ....great over a nice medium rare porterhouse straight off the grill
Morel season is long gone and I didn't find many this spring but found quite a few edible chanterelle and bolete mushrooms this summer. When I get extra, I chop them, boil, and store in the freezer. They do get kind of mushy but that doesn't matter too much when used later cooked. The following might not sound too good but I sorta like it: sometimes I'll cook chopped mushrooms, an equal part of filleted crappie meat, and an equal part crushed tortilla chips, and maybe a little diced home-grown tomato and onion. Salt and pepper, boil in water, then drain and mix in some ranch dressing.
Heres how its done you take your fresh morels and cook them up just like you would be eating them then let them cool down and bag them like 10 to a bag then freeze them in vacuum bags then when your ready to eat heat the grease up real hot dump in the frozen shrooms and let cook for a few seconds and pull them out its just like fresh mushrooms all over agin have done it since i was a kid.