Dehydrated morchel dried first quality 20 gr.

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True magic for sauces and meats

The morchella or morel is an exquisite and scarce mushroom that can only be found in the wild.

Its hat-like shape with cells resembles a beehive and it has a thick stem that adheres firmly to the ground.

Morchella is the second most demanded mushroom in international haute cuisine after the truffle. In France, it is considered one of the four most delicious mushrooms in its cuisine, where it is the star of classic dishes such as steak in sauce or chicken stewed in white wine.

Its flavor is a mixture of hazelnut, wood and other mushrooms that ultimately transform it into a versatile ingredient that enhances different types of meats and sauces.

How and in what to use it?

We offer dehydrated morchella in two formats: ground and whole.

The ground morchellas can be applied directly in a sauce and boiled until the mixture thickens. In the case of whole morchellas, you should soak them in hot water or broth for two hours to rehydrate them. Once ready, wash them and keep the soaking liquid -without residues- which is transformed into a tasty dressing for any preparation.

The conical shape of this mushroom transforms it into a kind of sponge, ideal for making stews such as beef, chicken cocotte, rabbit stew, among others. Or to give a different touch to egg preparations such as omelets, pancakes or simply scrambled eggs.

Because of its powerful flavor, morchella goes well with red meats such as beef, pork, lamb and all game. For white meats, we recommend combining it with rabbit, chicken and turkey.

If you are a vegetable lover, mix it with asparagus, beans, potatoes, broccoli or peas. And if fish is your thing, a morchella sauce is the best friend of a salmon, turbot or sea bass fillet.

Although risotto is an Italian specialty, French cuisine has made it its own. morchella risotto a real delicacy. A tip: to make it use whole morchellas and use the soaking liquid to cook it.

The result is exceptional.

Where does it grow?

Morchella grows in sandy soils during the spring in temperate climates. In Chile it is found in the wild in mountainous localities of the south from Talca to Punta Arenas. Experts agree that it reproduces abundantly in areas that have experienced recent forest fires.

It is the plant species that marks the rebirth of the earth.

Entire, deshidrated morels, premium, 20 gr

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Recipes from our experts

Pure delight for willows and meat

The exquisite little mushrooms grow in the wild and are very hard to find. Because of their numerous cells the cap looks like a beehive, with a strong stem firmly attached to the ground.

After the truffle, the morel is the second most appreciated edible mushroom in the international haute cuisine. Especially in France, they play the main role in classic dishes such as filet steak in a fine sauce or chicken stew in white wine. The morel has a nutty, woody flavor, making it a very versatile ingredient that enriches various kinds of meat and sauce.

How are morels used?

In their raw state morels are poisonous. We offer dried morels in two versions: as a whole and ground. These have the advantage that during the dehydrating process destroys the toxins allowing you to completely enjoy the delicacy.

The ground morels are very easy to use for a sauce. For this purpose, simply let everything simmer until the mixture becomes slightly thick. However, if you want to use whole morels, let them soak in hot water or broth for at least two hours. The remaining, sifted liquid can be used to add flavour to any preparation.

The conical shape of this fungus gives it a spongy consistency, which goes perfectly with braised calf meat, chicken or rabbit cacciatore. Furthermore, they give a special touch to egg dishes such as omelettes, scrambled eggs or pancakes.

Due to their strong flavour morels are also excellent company for red meat such as beef, pork, lamb and venison. There are also some white meats to which morels fit well, such as rabbit, chicken and turkey.

If you love vegetables, combine the noble mushrooms with asparagus, beans, potatoes, broccoli or peas. Fish lovers will soon discover that a fine morel sauce can be the best friend of salmon, sea bass and turbot.

Although the risotto itself is an Italian specialty, the French cuisine has embraced the morel risotto - a real treat. Tip: Use whole morels and use the remaining liquid to let the risotto swell. The result is excellent.

Where do they grow?

Morels grow in early spring on sandy soils in temperate climates. Occasionally they can also be found in the south of Chile, mainly in the area of the Cordillera. Experts agree that they are especially abundant in areas where there has recently been a forest fire.
They are messengers of the recovery of the land.

Morilles déshydratées de premier choix 20 gr

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Expert recipes

Un délice pour sauces et viandes

This exquisite little mushroom is found in nature and is difficult to find. Due to its many alveoli, its stems resemble a ridge, with a foot strongly attached to the ground. After truffles, morels are the two most appreciated edible mushrooms in international haute cuisine. Particulièrement in France, they play the main role in traditional dishes such as steak in a fine sauce or poultry stew in white wine. Morel mushrooms have a nutty flavor that makes them a versatile ingredient that enriches different types of meat and sauces.

How to use it ?

Raw morels are toxic. We offer morels in two forms: whole and crushed. The latter have the advantage of being dried, which destroys toxins and allows them to be eaten without danger.

The chopped blackberries can be easily used in a sauce. They simply need to be blended until a slightly opaque mixture is obtained. On the other hand, in order to use whole berries, they should be soaked in warm water or bouillon for at least two hours. The resulting liquid can be used for other preparations.

The mushroom's conical shape gives it a spongy consistency that perfectly accompanies braised veal or poultry or lamb in a cacciatore. In addition, they give a special touch to omelet-based dishes such as omelettes, broiled omelets or pancakes.

Due to their strong flavor, morels are also an excellent companion for red wines such as boeuf, pork, blueberries and venison. They can also go well with white grapes such as lapin, poulet or dinde.

For vegetarians, these noble mushrooms can accompany asparagus, beans, grapefruit, broccoli or small potatoes.

For fish, a blackberry sauce can become the best accompaniment to salmon, bar or turbot.

Even if the risotto is an Italian speciality, the French cuisine has developed the morel risotto. Tip: use whole morels and then use the liquid resulting from the cooking for the preparation of the risotto. The result is excellent.

Where do the morels live?

The morels grow in the spring on hot soils in temperate climates. Some of them grow in southern Chile, mainly in the mountain range. The experts declare that the morel mushrooms grow particularly in areas where there has been a forest fire. They are the messengers of land reclamation.

Ganze, dehydrierte Morcheln, Beste Qualitaet, 20 gr

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Rezepte von unserem Experten

Morcheln, real delicatessen for soil and fish

The exclusive small pillows grow in the natural environment and are very difficult to find. The Pilzschirm is built in a hut with a wood and has a small tree, which is firmly anchored to the ground.

After the truffle, the Morcheln are the second most important ingredient in the international Haute Cuisine. Above all, in France they play a very important role in classic dishes, such as, for example, filet steak in a fine pilzsauce or hamburger with morcheln in Weißwein. The Morcheln have a unique, soft flavor and contain as much as a very wide variety of different types of meat and meat products.

Wie werden Morcheln verwendet?

zerstoert. Wir bieten getrocknete Morcheln in zwei Versionen an: getrocknete, ganze Morcheln und getrocknete, gemahlene Morcheln.

Fein gemahlene Morcheln verwendet man gerne fuer schmackhafte Saucen. Let the sauce simply cook until the mixture is easily digested. However, if you would like to use the whole of the water, let the water or brine be used for at least two hours. The so hydrated water can be further processed as fresh water, and also the fresh water can be further processed as a cold water, if it is stored for at least 10 minutes.

Morcheln harmonieren sehr gut gut gut gut with Kalbfleisch, Huhn oder Kaninchen. They also have a special flavorful note for dishes such as omelettes, rice or pancakes.

If you love vegetables, combine them with Spargeln, Bohnen, Kartoffeln, Brokkoli or Erbsen. Fischliebhaber will be very happy to know a nice Morchelsauce with Lachs, Wolfsbarsch and Steinbutt.
Although the risotto itself is an Italian speciality, the Franzosen are very fond of the delicious Morchelrisotto.

Tipp: If you use the ganze getrocknete Morcheln verwenden, you have to give the Risotto a special taste in order to give it a special flavor! The result is extremely surprising.

Wo wachsen sie?

Sie wachsen besonders gut nach Waldbraenden, da sie als Pioniere die Wiedergeburt der Erde markieren...