General preparation for morcella

General preparation for morcella - the morel mushroom, sponge

Cut the mushroom in half lengthwise.

Soak the mushrooms in a cold salt water bath
(about a table spoon per 2 quarts of cold water)
for about an hour and gently turn them around in salt water occasionally

Rinse off the mushroom under a small stream of water from your faucet.

Place the mushroom in a colander or strainer to drain.

Place the colander or strainer or mesh basket onto a plate and
place a dampened cloth or paper towel over the top and refrigerate.

They will keep up to 7 days... if you can keep from eating them before then.

Others will put the whole morels on a string or on a screen to dry them,
until they are the consistency of a dry sponge,
thus revealing their affectionate name, and then
re-hydrate them in cool salt water for an hour or two when you have an urge to splurge.

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