Morels, like all fungi and mushrooms, have an extremely quick shelf life once picked. However, there are a selection of ways to store morels for future use.

As soon as picked, morels must be washed, cleaned and refrigerated quickly if they're to be eaten or frozen for storage. Morels (particularly these later within the picking season) are attractive to ants and different insects, each for the interior spores, and for the tough shelter they offer.

Morels, like many wild fungi and mushrooms, go soggy very quickly if not properly handled or stored, because of the spore content material within them. Morels are largely water, anyway, so they don't 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 many 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. If you happen to choose a more thorough wash, either slit the morels in half lengthways earlier than immersing, or puncture the slender end to allow simpler drainage after washing in the salty solution. Make sure to minimize off the fibrous root-like tendrils, earlier than washing, which are likely to be connected to the bottom of the morel when picking. This root-like mass, and the valleys of the morel honeycomb, are inclined to pick up small particles of filth, sand and humus, contributing to a gritty, disagreeable texture with poorly cleaned morels.

Morels might be dehydrated, utilizing an ordinary fruit dehydrator (available at Wal-Mart). Make certain 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 nice for taking on a backpacking or camping trip, because of their light weight, durability and ease of rehydrating. They are perfect complements to almost 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 within the refrigerator for as much as 6 months.

If using morels within 2-3 days of picking, wash completely and drain till dry. Place loosely in a paper bag and store within the fridge, as you'd with white button mushrooms.

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