I had the luck to be sent 4 jars of finest French Morels, a vert luxurious fungus which I rate alongside porcini/shitake dried.
Of course fresh truffles for some and boletus or chanterelles when fresh but to my limited gastronomic knowledge and palette the Morel is finest preserved.
If anyone can share hpw t upload a Smartphone video here I'll try but for now soe pic for the non Francophones
Morel is Morilles , Roi des Montaignes is just a brandname/marque I thing it means Willy's balconybummer in Breton.
I have juxtaposed with tonic on the bar to reveal how little you get, 24550 akilo after the taxes, as my friend sent loads in original gass pots !! Future deliveries will be 10g per time in a baggy! Pleaae gnore my Zumba teh Greek award.
I eat simply on a thin egg white omelette or blended very gently in Carbnonara , cream soup or clear tofu broth once rehydrated, soak in water , milk or my pick white wine, strain , but save the juice and reduce until au sec (strain for any grit)
3 grams is enough flavour for one serving so my 15 gr jar should serve 5 guest (had over 400 baht import duty on top of 19 euros purchase price plus postage works out around 320 baht/$10 per serving of mushrooms plus any other ingredients, I only add cream, butter, water and olive oil as the flavour so wonderful
Some like pussy others the smell of napalm in the morning. I luckily spent my youth walking dgs with skilled mushroom hunters and the whores of spores, teh silly Cy bins and Angels of Death which need knowing. I seldom forage alone here as I am ignorant of the dangerous toxic varieties.
Some ideas here in English here
How to Cook Morels - Great British Chefs
There are many more recipes for Francophones the quail linguine a stunner
Recettes a base de morilles | La selection de 750g
Have FUN GUYS