On May 18, 4:49*pm, Lin > wrote:
> Nancy2 replied to Lou:
>
> >> Anyone have any tried and true experiences/recipes for these
> >> incredibly expensive fungi?
> > Oh, man, I don't think they should have been frozen...I don't know
> > anyone here in Morel country who freezes them. I would think they'd
> > get mushy.
>
> We never had ours around long enough to freeze! I did find this link for
> preserving them and it talks about freezing. Most of the suggestions say
> you prepare them as if you were going to fry them. Come to think of it,
> it's how she would freeze excess okra. Never in the simply raw state.
>
> http://thegreatmorel.com/recipes2.html
>
> > Just clean them a little (what critters???) and saute gently in
> > butter. *Eat them fresh or not at all.
>
> Mom always soaked ours as well. The favored method of cooking back in
> the day was the egg batter and fried method. It seemed like we fried
> EVERYTHING back then. I wondered how my mom stayed so skinny -- she
> wasn't eating what she cooked. LOL! I would sauté, but my sisters (those
> that like mushrooms) preferred them battered and crispy.
>
> Bob would probably use them as the base for a sauce. We haven't come
> across Morels out here (yet).
>
> --Lin

The site I saw later said "freeze-dried." There's a difference. I
suppose if you're just after flavor, not the texture of fresh,
freezing would be fine.

N.