Wild morchella, or true morels, are harvested mainly in spring by Turkish farmers in the mountains. Each gathering family takes care of “stringing” the morels on a thread and then letting them dry around the house. Their strong aroma makes them sought-after seasoning mushrooms that add a distinctive flavor to any dish.
Use: soak in warm water for 30 – 45 minutes, then drain in a sieve. Cut larger morels if necessary.
Goes very well with meat dishes, game dishes, fish and seafood, pasta, risotto, asparagus or mushroom slices.
Caution: Never eat morels raw or undercooked. Cook for at least 20 minutes before eating.
