Dried Morel Mushrooms (Morchella Esculenta)
【Features】
A highly prized wild mushroom that appears only during the short spring season, carefully handpicked in the highlands of Yunnan. Its unique honeycomb-shaped cap and nutty, fragrant aroma are distinctive. Dried morels concentrate the aroma even more than fresh ones, offering excellent shelf life, making them sought after worldwide, especially in high-end French and Chinese cuisine.
【Growing Environment】
A rare mushroom that grows naturally in deciduous forests and grasslands at altitudes of 1,500-2,800m with humid conditions and temperature variations, appearing only under limited climate conditions in spring. Yunnan Province closely resembles this natural environment, allowing for high-quality cultivation. Technological advances have enabled stable harvests from spring to early summer.
【Taste and Characteristics】
When cooked, morels release a nutty aroma reminiscent of truffles, with concentrated umami flavor in every bite. The hollow, sponge-like cap absorbs sauces well, adding depth and fragrance to dishes. The texture is soft yet pleasantly firm, giving a unique mouthfeel.
【Cooking Methods】
Soak in lukewarm water or milk for 30?60 minutes before use. The soaking liquid contains intense aroma and flavor, perfect for enhancing soups and sauces. Rehydrated morels can be used like fresh ones in sautes, cream-based dishes, pasta, or as a side for meat dishes. In Chinese cuisine, they are used in premium soups or steamed dishes, sometimes for their medicinal properties.