Recipes for Dried Morel Mushrooms

Ingredients

• 200g dried Morel mushrooms (expired but still safe to consume)
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme leaves (for garnish)

Instructions

1. 1. Place the dried Morel mushrooms in a bowl and cover with warm water. Let them soak for about 30 minutes until they are rehydrated.
2. 2. In a large saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm throughout the cooking process.
3. 3. In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until they are softened and fragrant.
4. 4. Drain the rehydrated Morel mushrooms and add them to the pot. Cook for about 5 minutes, stirring occasionally.
5. 5. Add the Arborio rice to the pot and cook for 2 minutes, stirring constantly to coat the rice with the mushroom mixture.
6. 6. Pour in the white wine and cook until it is absorbed by the rice.
7. 7. Begin adding the warm vegetable broth to the pot, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, which should take about 20 minutes.
8. 8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. 9. Serve the Morel mushroom risotto hot, garnished with fresh thyme leaves.
10. 10. Enjoy!

Ingredients

• 1 cup dried Morel mushrooms
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. 1. In a bowl, soak the dried Morel mushrooms in warm water for 15 minutes.
2. 2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
3. 3. Drain the soaked Morel mushrooms and add them to the pot. Cook for 5 minutes, stirring occasionally.
4. 4. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes.
5. 5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
6. 6. Stir in the heavy cream and season with salt and pepper to taste. Heat the soup over low heat for an additional 5 minutes.
7. 7. Serve hot and enjoy!

Ingredients

• 200g dried Morel mushrooms (expired but still safe to consume)
• 300g fettuccine pasta
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. 1. Place the dried Morel mushrooms in a bowl and cover with warm water. Let them soak for about 30 minutes until they are rehydrated.
2. 2. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
3. 3. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until they are softened and fragrant.
4. 4. Drain the rehydrated Morel mushrooms and add them to the skillet. Cook for about 5 minutes, stirring occasionally.
5. 5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for about 5 minutes until the sauce thickens slightly.
6. 6. Add the cooked fettuccine pasta to the skillet and toss until it is well coated with the creamy Morel mushroom sauce.
7. 7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. 8. Serve the creamy Morel mushroom pasta hot, garnished with fresh chopped parsley.
9. 9. Enjoy!

Ingredients

• 1 cup dried Morel mushrooms, slightly past expiration
• 2 cups fresh spinach
• 1 onion, diced
• 4 eggs
• 1 cup milk
• 1 cup shredded cheese
• 1 pie crust

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Rehydrate the dried Morel mushrooms by soaking them in warm water for 30 minutes. Drain and chop them.
3. In a skillet, sauté the diced onion until translucent.
4. Add the rehydrated Morel mushrooms and fresh spinach to the skillet. Cook until the spinach wilts.
5. In a bowl, whisk together the eggs and milk. Season with salt and pepper.
6. Place the pie crust in a pie dish and pour the mushroom and spinach mixture over it.
7. Pour the egg and milk mixture over the mushrooms and spinach.
8. Sprinkle shredded cheese on top.
9. Bake in the preheated oven for 45 minutes, or until the quiche is set and golden brown.
10. Allow the quiche to cool for a few minutes before serving.