OFF THE SHELF
Fresh is best, but dried morels are pretty tasty, too
By Wanda A. Adams
Advertiser Food Editor
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Dried morels are good sauteed in butter or olive oil and drizzled over grilled meat.
Gregory Yamamoto The Honolulu Advertiser |
Dried morels, available here in the produce sections of supermarkets, aren't quite as wonderful but they're nothing to sneer at. (We found the Melissa's brand at Safeway Beretania; 1/2 ounce for $7.95.)
To use dried morels, first reconstitute them: Immerse the morels in warm water for 20 minutes to an hour. Rinse in cold water, swishing around to remove any grit. Half an ounce of dried morels makes about a cup, reconstituted, and that's plenty to flavor a dish.
Morels are wonderful simply sauteed in butter or olive oil and drizzled over grilled meats, fish or tofu "steaks." Drop them into a plain white sauce or cream reduction and let them cook for a while, and the sauce takes on a deep, earthy, nutty flavor.
A quick dinner idea using morels is pasta with mushrooms and greens; a simpler version of a recipe by chef Micheal Chiarello can be found on the Melissa's Web site, www.melissas.com. Reconstitute 1 package of mushrooms and saute in olive oil until browned and even a little crusty; throw in some minced garlic and fresh or dried thyme and a half cup or so of chicken broth; allow to boil and reduce a bit. Then throw in a bunch of washed spinach or other greens and salt and pepper to taste; saute until wilted. Serve over hot fettucine topped with grated parmesan.