The morel stems Sabarot are perfect for flavoring your sauces, stuffings, gratins, sausages... with a good morel taste. The morel stems are concentrated in flavor, and you don't need to rehydrate them. Simply immerse them directly (whole or ground) into your liquid preparations before cooking so they can reveal all their flavors. For over 30 years, Sabarot has been creating networks around the world to ensure the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of Auvergne. The primary objective of Sabarot remains the premium production of local products, in accordance with the company's tradition and the gastronomic reputation of the region.
Ingredients
Morels (Morchella conica or esculenta) dried.
Preparation Tips
Rehydrate the mushrooms in boiling water for about 30 minutes. Then cook as fresh mushrooms.
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