in a bowl and cover with boiling water. Let sit until soft, about 30 minutes, then drain
, reserving liquid, and coarsely chop
Whisk together vinegar
, shallot, mustard and salt and pepper in a medium bowl. Slowly whisk
in the olive oil
until emulsified. Use a little of the morel soaking liquid to thin, if needed. Fold in the mushrooms and parsley.