Dried Morel Mushrooms（Known in Chinese as Yang Du Jun ）

4 oz(113g)

$32.50 USD

Dried Morel Mushrooms（Known in Chinese as Yang Du Jun ）

$32.50 USD

Size 4 oz(113g) 0.5 lb (227g) 12 oz (340g) 1 lb (454g)

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CURATED AUTHENTIC SOURCING

SELECTIVELY HARVESTED FROM THE MOST AUTHENTIC BOTANICAL REGIONS, PRIORITIZING PURITY AND EFFICACY

ARTISANAL SELECTION

EACH PLANT PART IS CAREFULLY INSPECTED TO ENSURE BOTANICAL INTEGRITY

PRESERVING VITALITY & POTENCY

SLOW-STEPPED IN ARTESIAN WATER TO UNLOCK FULL ACTIVE PROFILES

How to Prepare & Cook

Use approximately 1 part dried morels to 3 parts water. Pour boiling water over the mushrooms and simmer for 20–30 minutes, or until fully softened. Lift them out, slice lengthwise, and rinse carefully to remove any grit trapped in the pits. If you wish to use the soaking liquid, strain it through a coffee filter or very fine mesh and bring it back to a full simmer before adding it to a dish. Morels must be thoroughly cooked. Do not eat them raw or undercooked.

Flavor Profile

Deeply earthy, gently nutty, woodsy, and savory. After rehydration, morels become tender with a light, satisfying chew. Their naturally pitted caps catch butter, broth, cream sauces, and pan juices beautifully.

The Creamy Morel Pan Sauce :

After rehydrating and rinsing, sauté sliced morels with butter and minced shallot for about 5 minutes.
Add broth and a small amount of cream, then simmer for another 10–15 minutes until the mushrooms are fully cooked and the sauce lightly thickens. Spoon over chicken, steak, pasta, or polenta. (Cook after rehydration: 15–20 mins).

Learn more

Distinctive Honeycomb Caps

Deep, Earthy Umami

Whole Dried Culinary Mushrooms

Ideal for Sauces, Risotto & Soups

The Morel Risotto :

Chop the rehydrated morels and add them after the rice begins absorbing the broth.

Continue stirring and simmering for 18–20 minutes, until the rice is creamy and the mushrooms are thoroughly cooked. Finish with Parmesan and black pepper. (Cook: 18–20 mins).

The Rustic Morel Soup:

Add dried morels directly to a soup with plenty of liquid and simmer for at least 20 minutes.

Pair with leeks, potatoes, barley, chicken, or other mushrooms for a deeply savory bowl. Rinse or filter carefully if any sediment is present. (Simmer: at least 20 mins).

Known in Chinese as Yang Du Jun ， morels belong to the genus Morchella. Their most recognizable feature is a cap covered with natural ridges and deep pits, creating a honeycomb-like appearance. Natural variations in size, shape, and color are normal. Drying concentrates the aroma and gives the mushrooms a firm, lightweight texture; after rehydration, they soften and regain their distinctive form.

Ideal for home cooks and mushroom lovers who want to add restaurant-style depth to everyday meals. Morels pair especially well with butter, shallots, cream, eggs, chicken, beef, potatoes, pasta, risotto, and slow-simmered broths. A modest amount can add noticeable aroma and savory complexity to an entire dish.

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Must Be Thoroughly Cooked: Do not eat raw or undercooked morels. Improperly prepared morels have been associated with gastrointestinal illness. First-Time Use: As with other edible mushrooms, individual tolerance can vary; begin with a small serving if you have not eaten morels before. Quality Check: Do not use if the product has absorbed moisture or develops visible mold, an unusual sour odor, or other signs of spoilage.