- Fill a small bowl with cold water and add your mushrooms. Use your fingers to swirl them around and remove some soot. Soot makes the water grey.
- Change the water and then massage the mushrooms to remove more soot. Change the water and repeat until the water is clear after massaging. Important to use cold water as it won't extract the flavor of the mushroom.
- Remove the morels from the water and give them a little squeeze to remove the excess.
- Ready to chop and cook. Do not eat morels without cooking!
Dried morels work well in sauces, soups, risotto, omelettes or anything that can use the soaking liquid. A lot of flavorful compounds in morels are fat-soluble or alcohol-soluble so adding some butter or wine will help. I like to bake chicken thighs and use some of the pan drippings in the morel sauce.
