Dried Mushroom Question
I'm planning on making the Epicurious recipe Porcini-Crusted Filet Mignon with Fresh Herb Butter. I have dried morels on hand and am wondering if I can substitute them for the porcini. I'm not sure if they will be more overwhelming (or gritty) than the porcini's and also don't know if morels will match well with the tarragon and chives in the butter. Any help would be appreciated.