Morel Mushrooms

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Morel Mushrooms (Morchella esculenta and Morchella vulgaris) appear in the spring and are the ingredient of many notable dishes They may be sauteed, but are at their best a la creme in sauces for meat, poultry, fish, and in omelettes. To use, drop the morels into one to two cups of boiling water. Let them tumble about for 30 seconds to loosen dirt particles Let them tumble about for 30 seconds to loosen dirt particles; remove from burner and allow to soak for about 20 minutes or until mushrooms are reconstituted and particles have settled then remove the Morels and strain the liquid The contents of this package equals about 1.75 ounces of fresh mushrooms Try them on Ina Garten's Barefoot Contessa Wild Mushroom Risotto or her Chicken with Morels recipe.

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