Michigan Morels Stuffed With Morels Recipes

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STUFFED MOREL MUSHROOMS



Stuffed Morel Mushrooms image

You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!

Provided by Tarilbrown

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 9h20m

Yield 8

Number Of Ingredients 14

8 fresh morel mushrooms
butter-flavored cooking spray
1 tablespoon butter
1 tablespoon finely chopped red bell pepper
1 tablespoon thinly sliced green onion, including green part
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can lump crabmeat
1 egg
2 tablespoons finely chopped celery leaves
1 teaspoon Worcestershire sauce
4 dashes hot sauce, or to taste
½ teaspoon sea salt
¼ cup bread crumbs
¼ cup shredded Parmesan cheese

Steps:

  • Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.
  • Drain mushrooms, rinse well, and set out to dry on a clean towel.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
  • Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
  • Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon.
  • Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
  • Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 4.4 g, Cholesterol 71.6 mg, Fat 13 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 7.7 g, Sodium 356.3 mg, Sugar 0.7 g

WILD RICE STUFFED MORELS



Wild Rice Stuffed Morels image

Make and share this Wild Rice Stuffed Morels recipe from Food.com.

Provided by truffler1635

Categories     Rice

Yield 24 mushrooms

Number Of Ingredients 16

1 1/4 cups wild rice
4 1/2 cups water
3 chicken bouillon cubes
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1 1/2 cups celery, finely chopped
1 medium onion, chopped
1 teaspoon fresh thyme, minced
2 tablespoons parsley, chopped
23 cloves garlic, minced
salt and pepper
to taste butter
2 dozen morels (large)
1/2 cup white wine
to taste parmesan cheese, Grated (optional)

Steps:

  • Soak rice in water to cover for 30 minutes.
  • Drain.
  • Dissolve bouillon cubes in 4 1/2 cups water, add pepper and bring to a boil.
  • Add rice slowly, so water doesn't stop boiling, turn down heat and simmer, covered, over low heat for 45 minutes.
  • Let sit off heat 15 minutes.
  • Drain off excess water.
  • In a skillet heat oil and butter.
  • Saute celery and onion until translucent, about 5 minutes.
  • Turn off heat and add thyme, parsley, garlic and salt and pepper to taste. Preheat oven to 350 degrees.
  • Prepare morels by brushing them off with a damp paper towel.
  • Trim off stems and, if necessary, enlarge the opening into the cap with a paring knife. Spread half the rice mixture in the bottom of a 2-quart casserole and top with butter.
  • Fill morels with as much of the rice mixture as each will hold.
  • Mound rice on top of each morel, and stand upright in the casserole. Repeat with remaining morels.
  • Drizzle with white wine and dust with Parmesan cheese if desired.
  • Cover and bake at 350 degrees for about 20 minutes.
  • Lower heat to 300 and bake until morels are resilient, but tender, about another 25 minutes.

Nutrition Facts : Calories 59.9, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.6, Sodium 136.8, Carbohydrate 8.7, Fiber 1, Sugar 1, Protein 2.2

PORK LOIN WITH MOREL STUFFING



Pork Loin with Morel Stuffing image

Categories     Mushroom     Pork     Roast     Easter     Stuffing/Dressing     Chill     Gourmet

Yield Serves 6

Number Of Ingredients 10

1 1/2 ounces small dried morels (about 1 1/2 cups)
2 cups boiling water
2 tablespoons extra-virgin olive oil
1/2 cup chopped shallot
1 garlic clove, minced
3/4 cup fine fresh bread crumbs
1/4 cup chopped fresh parsley leaves (wash and dry before chopping)
a 3- to 3 1/2-pound center-cut boneless pork loin (about 3 1/2 inches thick)
2 tablespoons fresh lime juice
2 cups rich veal stock or demiglace

Steps:

  • In a small bowl soak morels in boiling water for 30 minutes and transfer with a slotted spoon to paper towels to drain. Pour soaking liquid through a sieve lined with a dampened coffee filter or paper towel into a small saucepan and simmer until reduced to about 1/3 cup, about 10 minutes. Add one third morels and reserve. Finely chop remaining morels. Morels may be prepared up to this point 1 day ahead and chilled, covered.
  • Preheat oven to 375°F.
  • In a large skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sauté shallot and garlic until softened. Transfer mixture to a bowl and stir in chopped morels, bread crumbs, parsley, and salt and pepper to taste. Stuffing may be made 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
  • To make a hole for stuffing that runs through center of pork loin, pat loin dry and, beginning in the middle of one end, with a long, thin, sharp knife make a lengthwise incision toward center of loin. Repeat procedure from opposite end of loin (to complete hole running through middle). With handle of wooden spoon or your fingers open up incision to create a 1 1/2-inch wide opening. Working from both ends of loin, pack stuffing into opening, pushing towards center. Season outside of loin with salt and pepper.
  • In skillet heat remaining 1/2 tablespoon oil over high heat until hot and just about smoking, and brown loin on all sides, about 1 1/2 minutes total. Transfer loin to a flameproof roasting pan and roast in middle of oven for about 1 hour, or until a meat thermometer inserted in center of meat (but to the side of the stuffing) registers 160°F. Transfer loin to a cutting board and let stand 10 minutes.
  • While loin is standing, on top of stove add lime juice to roasting pan and deglaze over moderate heat, scraping up brown bits. Add stock or demiglace and reserved morel liquid with morels and simmer sauce, stirring occasionally, 5 minutes.
  • Slice pork loin and serve with sauce.

MORELS STUFFED WITH CREAMY MASHED POTATOES



Morels Stuffed with Creamy Mashed Potatoes image

Morels vary in size; look for larger ones for stuffing.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 10

1 pound Yukon gold potatoes
1 tablespoon plus 2 teaspoons salt
1 tablespoon lemon juice
35 large fresh morels, wiped clean
2 to 3 ramps (wild onions), roots and greens trimmed (greens reserved for garnish), cut into 1/8-inch rounds
5 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 tablespoons milk
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Fill a medium stockpot with water; add potatoes and 1 tablespoon salt. Cover, and bring to a boil. Reduce heat to medium high; boil gently, uncovered, until tender, about 45 minutes. Drain. Hold potatoes in a clean kitchen towel, and peel. Pass potatoes through a ricer into a medium bowl. Cover with foil, and set aside.
  • Meanwhile, fill a large bowl with cool water. Add 1 teaspoon salt and lemon juice. Place morels in the bowl for about 3 to 4 minutes, pushing them down into the water several times to clean them. Drain on paper towels. Gently pat dry; let stand to dry while continuing recipe.
  • Place ramps in cold water; let stand for 5 minutes to rid them of dirt and sand. Lift out of the water, drain in a colander, and pat dry. Melt 1 tablespoon butter in a small skillet over low heat. Add ramps, 1/4 teaspoon salt, and 1/8 teaspoon pepper; saute until soft and translucent, about 10 minutes.
  • In a small saucepan (or in the microwave), combine 2 tablespoons butter, cream, and milk; bring to a boil. To the riced potatoes, add ramps, butter-cream mixture, Parmesan, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper; mix to combine well.
  • Preheat oven to 350 degrees. Fill a pastry bag with 1/4-inch round tip with mashed potatoes. Insert the tip into the opening at the top of a morel, and pipe potato mixture in until morel is full. Transfer to a baking sheet. Repeat process with remaining potatoes and morels. (Stuffed morels can be prepared up to this point 1 day in advance and stored, covered, in the refrigerator.)
  • In a small saucepan (or in the microwave), melt remaining 2 tablespoons butter over medium-low heat. Brush tops of morels with butter, and transfer to the oven. Bake until morels are tender and potatoes are hot and slightly golden, about 20 minutes if morels are baked right away and 30 minutes if prepared the day before. Serve immediately on a bed of reserved ramp greens.

BEEF TENDERLOIN STEAKS STUFFED WITH MORELS



Beef Tenderloin Steaks Stuffed with Morels image

Categories     Mushroom     Sauté     Beef Tenderloin     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 cups hot water
2 1/2 to 3 ounces dried morel mushrooms
4 teaspoons plus 2 tablespoons olive oil
6 tablespoons minced shallots
1/4 cup brandy
1 cup dry white wine
1/2 cup canned beef broth
1 cup whipping cream
4 1 1/2-inch-thick beef tenderloin steaks (about 8 ounces each)

Steps:

  • Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms.
  • Heat 4 teaspoons oil in medium skillet over medium heat. Add 2 tablespoons shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper.
  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4 tablespoons shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes.
  • Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak. Press 1/4 of stuffing into each pocket. Secure with toothpicks. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks.

MICHIGAN MORELS STUFFED WITH MORELS



Michigan Morels Stuffed With Morels image

Provided by Marian Burros

Categories     appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

12 morels of uniform size
36 smaller morels
3 to 4 strips nitrite-free bacon
1 medium large to large onion, finely diced
4 tablespoons unsalted butter
1 cup minced pecans

Steps:

  • Soak morels in cool water with a bit of salt for 2 minutes. Check for foreign matter. Dry on a cloth towel.
  • Cut off the base of the larger morels and dice the smaller ones.
  • Cut up the bacon and cook crisply. Drain thoroughly and crumble.
  • Saute the onion in 2 tablespoons butter until translucent. Add the pecans and saute 1 minute longer. Add the bacon and diced morels and cook 1 minute longer. Use this mixture to stuff the 12 large morels.
  • Place stuffed morels in a casserole just large enough to hold them upright. Melt remaining 2 tablespoons butter and pour over morels. Bake at 350 degrees for 25 minutes, making sure they do not burn.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 136 milligrams, Sugar 3 grams, TransFat 0 grams

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