Our Kegelmorieljes are a special delicacy of exceptional quality; we offer the highest achievable grade, selecting only the best specimens. Our supplier has an outstanding global reputation and supplies Michelin-starred chefs who demand the finest quality. Kegelmorielje, also known as Conical Morel, is considered the most expensive local edible mushroom. Indispensable in refined cuisine, it is a rare delicacy for gourmets worldwide. The flavor of Kegelmorieljes is rich, earthy, and nutty, with a hint of umami. This makes them a sought-after choice in gastronomy, often used in sophisticated dishes, sauces, and stews. Kegelmorieljes add depth and complexity to dishes and are popular with both professional and home chefs.
Kegelmorieljes thrive in dense forests, grasslands, and along stream banks, making them difficult to forage. They are seasonal, usually available only in the spring and early summer. Our morels are picked during these seasons, selected for quality and size, and thoroughly hand-cleaned before drying. Dried morels have a long shelf life and are therefore available year-round.
What makes our dried Kegelmorieljes so special?
- Large fruiting bodies ranging from 2-5cm.
- Strictly selected morels without stems from wild harvests, carefully handpicked and gently dried.
- Premium quality: our Kegelmorel Spéciale is of the highest achievable quality.
- Whole fruiting bodies: We do not provide pieces, slices, or granules. You receive full fruiting bodies. Additionally, we carefully dry them to completely remove all moisture without compromising quality.
- Morels contain the highest concentration of vitamin D among all mushrooms.
- Carefully protected in glass to preserve flavor and aroma.
How to process dried Kegelmorielje:
- Soak the dried morels in lukewarm water or milk for at least an hour to rehydrate them. Stir occasionally. The longer the rehydration time, the better your dried mushrooms will return to their fresh state (ideally, let them rehydrate overnight).
- Drain the morels in a colander; you can reserve the water or milk for deglazing a dish.
- Once rehydrated, cook the morels as you would fresh morels in a pan with a bit of butter or cream.
For each person, 10 to 15 grams of dried morels are sufficient. 10 to 15 grams of dried morels can rehydrate to 150 grams of fresh morels.
