Every year Oregon Mushrooms hunts for and harvests fresh morel mushrooms to fill in-season orders as well as for drying and powdering. The fresh wild morel mushroom season typically runs from March through July in Oregon. For that year-round morel fix, our dried morel mushrooms can’t be beat. The dried gourmet mushrooms we stock are of excellent quality and are picked and dried the same day. All of our dried mushrooms reconstitute well and are ready to be added to stews, soups and sauces. They are great as pizza toppings as well. You’ve come to the right place for the best dried mushrooms Oregon, Washington, Idaho and Montana have to offer. These highly prized mushrooms are referred by many as the highly elusive pinecone mushroom, sponge mushroom and morchella, no matter what the name, they are still morels! These are from the USA, last year's season. Fresh morels are available around Late March, Early April through August (on the latest side) sometimes they end in July. This is why we have the pinecone mushroom for such a long time. There are a few different edible kinds of morels that grow throughout the season; grey morels, natural morels, green morels, black morels, conica morel are also called burn morels and blonde morels (morchella esculenta) but we cannot dry the blondes because they have such a short season, and we have a very long waiting list for this most popular type of morel.

Some people call the domestic dehydrated (dried)morel mushrooms sponge mushrooms. They call them pinecone mushrooms because they are shaped and colored like a pinecone, which makes them VERY difficult to see. They are easily missed until a big patch is found. You really need a trained eye. Kids are very good at spotting them because they are closer to the ground. Most people don’t want to lie on the ground to spot them, but it probably has happened in the past.

Some people spell this as moral.

The sizes vary when reconstituted to 1/2 inch-3 inches tall. If you want certain sizes, please make a note in the shopping cart, otherwise you will get a mix of sizes. 

To Reconstitute: Soak in 4 cups of cold water or liquid per ounce of dried morels for 30 minutes or overnight. When they are fully reconstituted, strain through a coffee filter or paper towel and retain the liquid for your recipe or future use. Rinse well to remove any debris and pat dry and use.

DO NOT EAT RAW

Be cautious about consuming alcohol with morels, sometimes it gives people gastrointestinal upset. 

The fresh to dried ratio is 6 1/2-7 lbs. of fresh, makes a pound of dried.