Fire Morels

Dried fire morels from British Columbia. "Fire morels" grow in abundance the spring after a forest fire; they are hand-picked in the burn sites of the western mountains, then dried on site.

Dried, the morel keeps all its fragrance: woody, smoky, earthy, with a nutty note. It is one of the most sought-after mushrooms in the kitchen, and drying only concentrates its flavour.

Common uses:
- Rehydrate 20 to 30 minutes in warm water or milk, squeeze gently, then pan-fry in butter
- Cream sauces, risottos, pasta, omelettes, poultry
- The soaking water, strained, makes an exceptional broth — do not throw it out!
- Grind a few morels to a powder to scent a salt or a sauce

Always cook morels thoroughly before eating.

• Wild-harvested in British Columbia
• Store dry, in a closed container, away from light