The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Inventory, lb : 19.00
This item was last sold on : 04/20/18
Dried Morels have honeycomb-shaped spores throughout their fruiting body. Their color ranges from a muted grey to dark brown depending on species and simply, age. Morels impart a superior meaty and earthy flavor with a smoky and woodsy aroma not achieved with other mushrooms.
Dried Morel mushrooms are typically available year-round.
Morels, Morchella esculenta, belonging to the genus Morchella, are not actually considered mushrooms in the true sense of the mushroom taxonomy classification. They are the fruiting body of a soil habitating fungus. Dried Morels are considered to be one of the best fungus to reconstitute as their conical shape with spores allow for a near perfect replication of the raw form. The drying process infuses a smokier quality to the morel, effectively making it an even richer mushroom.
Dried Morels must be reconstituted and can never be eaten raw. Reconstitute in warm water, stock or wine. Morels need not be overly cooked to truly showcase their flavor. A simple saute with butter, salt and pepper is the best way to experience the rich flavors and aromas of the morel. Prepare with cream or wine sauces, serve with pastas or a side dish to meats. Morels require a five to ten minute longer cooking time than other mushrooms due to their chewiness and especially if mature. A spring season mushroom, Morels pair especially well with fresh English peas, asparagus and herbs such as chives, tarragon and parsley. Store dried Morel mushrooms in an airtight container until ready to use.
Morels have been resistant to commercial cultivation. Their sole marketability relies on wild harvesting. Unlike true mushrooms they do not have a symbiotic relationship with trees and thus can be found growing in forests throughout the Northern hemisphere. Morels are one of the first fungi to colonize forests that experienced fires the prior year. Morel foragers actually seek out these scorched forests knowing they may provide a bumper crop.
Restaurants currently purchasing this product as an ingredient for their menu.
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Iron Pig Alehouse||San Diego CA||619-885-3718|
|Trust Restaurant||San Diego CA||609-780-7572|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Hotel Republic San Diego||San Diego CA||619-398-3100|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|MCRD-Marine Corps Recruit Dept||San Diego CA||619-725-6478|
|Fairmont Grand Del Mar||San Diego CA||858-314-1975|
|Rustic Root||San Diego CA||619-232-1747|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|Sheraton Carlsbad Resort & Spa||Carlsbad CA||760-827-2400|
|Lodge at Torrey Pines Grill||San Diego CA||858-453-4420|
Recipes that include Dried Morels. One is easiest, three is harder.
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