How are they grown? Morel mushrooms are grown in wild in only a handful regions across the country and they cannot be cultivated. Our Guchchi mushrooms are hand collected from a remote district in Uttarakhand and then dried partially in shade and sun.
Flavor of Morel Mushrooms: Exotic mushroom connoisseurs believe that Morel Mushrooms are the closest one can get to black truffles when truffles aren’t in season; with respect to their flavor profile. The flavor of Morel Mushrooms can be described as intensely smoky and musky with deep earthy notes. Once rehydrated and sautéed in butter, they give off a scintillating “umami” flavor explosion like no other. Morel Mushrooms are perfect when added to rice pilaf/pulao or as a sauce.
Very high nutritional value: These wild Morel mushrooms have such high nutritional values that they are commonly used for medicinal purposes. They are one of the very few natural sources of Vitamin-D. They are also rich in fiber, protein and have a high antioxidant content.
Versatile uses: They go very well with soups, pastas, pizzas, curries, sauté veggies and other dishes!
Instructions to use Morel Mushrooms: Morel Mushrooms have a delicate honeycomb like structure which is difficult to clean using conventional methods. The best way to clean these mushrooms is to re-hydrate them in salt or sugar water for 45 minutes. During this time, it’s recommended to gently whisk the mushrooms a few times to eject any soil/debris. Once re-hydrated, rinse them lightly, then place them on a clean napkin and pat them dry.
Guys, this is a must try. I had it for the first time ever and absolutely enjoyed the taste. Yes, it’s expensive but I guess there is a lot of hard work that goes is finding these. Google about it.
I got to try the Morels and they were such a delight! Thanks for introducing me to these rare and outright authentic mushrooms. Worth it for Mushroom lovers 🙂