Morel Caps

Morel caps, dried gourmet mushrooms for creamy sauces and braised dishes

Morel caps are among the finest edible mushrooms in the kitchen. We pack the dried morel caps in our workshop in Klingenberg am Main. Drying concentrates their aroma, and when cooked they unfold a deep, savoury-nutty flavour with a woodland note. Even a small handful gives a whole dish an exceptional depth that fresh button mushrooms never reach.

How to use

The classic for creamy sauces with game, veal, poultry and beef fillet. Wonderful in risotto, pasta, cream dishes and fine braised dishes. They also add a deep mushroom note to soups and as a ragout garnish. Do not throw away the soaking water, it is a concentrated mushroom stock for the sauce.

Important: soak the morels in cold water before use, wash them thoroughly several times and squeeze them out well. Never eat them raw, always steam or cook morels.

Creamy morels in four steps

1. Soak 20 g of dried morel caps in lukewarm water for 30 minutes, wash several times, squeeze out and keep the filtered soaking water.
2. Sweat a finely diced shallot in butter until translucent, add the morels and sweat briefly.
3. Deglaze with a dash of white wine and the morel water, add cream and reduce gently.
4. Season with Luisenhaller deep salt and freshly ground black Tellicherry pepper and serve over tagliatelle or with veal fillet.

At a glance

• Dried morel caps, a gourmet mushroom
• A savoury-nutty, woodland aroma with great depth
• Soak before use, wash and always cook
• Packed in Klingenberg am Main
• Without additives

Goes well with

For game dishes with a mushroom note, our game spice and the savoury Försters Geheimnis are a great fit. To finish a mushroom sauce we recommend the Mélange Noir or the Sieben blend. You will find more herbs and specialities in our herbs collection.

Frequently Asked Questions

Why must morels not be eaten raw?
Raw morels contain heat-sensitive substances that can cause stomach and intestinal complaints. Steaming or cooking destroys them. So always cook morels sufficiently and never eat them raw.

How do I soak dried morels correctly?
Soak them in lukewarm water for about 30 minutes until soft. Wash several times, because sand can collect in the chambers. The filtered soaking water is an aromatic mushroom stock for sauces and risotto.

How far do dried morels go?
Very far. Dried morels are more concentrated in aroma than fresh ones. About 10 to 15 g is enough for a sauce for four people, as they swell when soaked.

How do I store dried morels?
Stored dry, airtight and dark, dried morels keep for a very long time. That preserves their aroma and colour.