Morel Mushrooms – How To Store And Preserve For Future Use

Morels, like all fungi and mushrooms, have an extremely short shelf life once harvested. However, there are a variety of ways to store morels for future use.

Once collected, morels should be quickly washed, cleaned and refrigerated if they are to be eaten or frozen for storage. Morels (particularly those found later in the harvesting season) are attractive to ants and other insects, both because of their interior spores and because of the coarse shelter they offer.

Morels, like many wild mushrooms and fungi, become soggy very quickly if not handled or stored properly, due to the spore content they contain. However, morels are largely water, so they don’t hold up well, especially in heat. Don’t pack them too tightly when picking or storing them, as morels compact easily.

Since salt bothers (and even kills) many insects, one of the easiest ways to clean morels is to dissolve 2 tablespoons of salt in each quart of warm water used and submerge the morels in the solution, washing them for several minutes, letting them rest for half an hour, then drain. If you prefer a more thorough wash, cut the morels in half lengthwise before submerging, or pierce the narrow end to allow for easier drainage after washing in the salt solution. Be sure to cut off any fibrous, root-like tendrils before washing, which are likely to stick to the base of the morel when you pick it up. This root-like mass, and the valleys of the morel comb, tend to collect small particles of dirt, sand, and humus, contributing to an unsightly gritty texture with poorly cleaned morels.

Morels can be dehydrated using a standard fruit dehydrator (available at Wal-Mart). Make sure the morels are completely dehydrated, then store them in a paper bag in a dry, dark pantry. To rehydrate the morels, simply soak them for 1-2 hours in warm water or a light sauce.

Dried morels are great to take on a backpacking or camping trip, due to their light weight, durability, and ease of rehydration. They’re perfect toppings for just about any meat or egg, and work well with real wild harvests of boiled cattail root or fried dandelion greens! Many campers use dried morels as chewing tobacco, letting the morels rehydrate between the gums and cheeks for a real delayed burst of flavor.

To freeze morels, wash and drain, then in a deep skillet, melt butter, add pepper (or garlic, if desired) and morels, and cook over medium low heat for 5-8 minutes. With the liquid, store the mushrooms in an airtight container or freezer bag in the refrigerator for up to 6 months.

If you use morels within 2-3 days of picking, wash them well and drain until dry. Place loosely in a paper bag and store in the refrigerator, as you would white mushrooms.