Wildharvested in British Columbia. Black Morel mushrooms are prized for their rich, earthy flavour. These mushrooms fruit prolifically in the spring after a forest fire in coniferous woods. Morel mushrooms are not cultivated commercially, and are only available from the wild. These mushrooms have been sun-dried, concentrating their flavour, and will store well for years.
To prepare dried morel mushrooms, first they need to be rehydrated. Soak the mushrooms overnight in a bowl of cold water, or for a couple hours in hot water. The mushrooms will swell in size as they rehydrate. After soaking, morel mushrooms need to be well cooked, until they are tender. We like to pan fry them in a little oil, or add them to soups and sauces. The soaking liquid is flavourful and can also be used. Discard any sediment at the bottom of the soaking liquid.
Wildharvested in British Columbia. Lobster mushrooms have a meaty texture and a delicious sea food flavour. Each fall these brilliant orange fungi appear like magic from the forest floor. This unique edible mushroom is the result of one species of fungus (Hypomyces lactifluorum) growing on top of another host mushroom (Russula brevipes a.k.a. the Short Footed Russula), transforming this plain white and flavourless mushroom into a fragrant and colourful delicacy.
Prior to cooking, rehydrate lobster mushrooms by soaking overnight in cold water, or for a couple hours in hot water. The mushrooms will swell as they rehydrate. Cook thoroughly until the mushrooms soften. They can be pan fried in oil, and are a great addition to stir fries, or they can be added to soups, stews and sauces. The soaking liquid is flavourful and can also be used.