STUFFED MOREL MUSHROOMS
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
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
Make and share this Wild Rice Stuffed Morels recipe from Food.com.
Provided by truffler1635
Categories Rice
Yield 24 mushrooms
Number Of Ingredients 16
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
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 vary in size; look for larger ones for stuffing.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
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
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
Provided by Marian Burros
Categories appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
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
More about "michigan morels stuffed with morels recipes"
STUFFED MOREL MUSHROOMS - THE PRIMAL DESIRE
From theprimaldesire.com
Servings 1.5Total Time 1 hr 5 mins
- Soak morels in 4 cups salted water to remove any soot, grit or slugs. Approx 20 min, drain and pat dry gently.
- Combine spinach, ricotta, onion, and salt in a food processor and pipe into clean morels (we used a plastic bag with one corner cut off and a chopstick).
MORELS STUFFED WITH MOREL SAUCE - FORAGER CHEF
From foragerchef.com
5/5 (3)Servings 6Cuisine AmericanCategory Appetizer
- Sweat the shallots in one tablespoon of the butter, then add the morels, cook for a couple minutes until they smell nice, add the sherry and cook off the alcohol. Add the morel soaking liquid, bring to a simmer and reduce for a few minutes until the pan is nearly dry, then add the cream, bring to a vigorous simmer and cook for a few minutes more to concentrate the sauce.
- Puree the mixture with a stick blender, adding the cheese and bread cubes (transfer it to a small pitcher or container if needed).
- Return the mixture to the pan and cook, stirring constantly to tighten it up. After a couple minutes the sauce should be very thick, and hold peaks like stiff whipped cream.
- Taste the morel “sauce” for salt and adjust as needed. Take a quart plastic bag and place it in a container like a glass, folding the seal over the edge of the container (refer to my picture).
CRAB AND CHEESE STUFFED WILD MOREL MUSHROOMS - OUTDOORNEWS
From outdoornews.com
STUFFED MORELS WITH CHICKEN AND CHEESE - FOREST FOR DINNER
From forestfordinner.ca
19 MOREL MUSHROOM RECIPES - MIDWEST LIVING
From midwestliving.com
MORELS STUFFED WITH FOIE GRAS RECIPE FROM COMPLETE MUSHROOM …
From cooked.com
MORELS | MORELS, GROWING MOREL MUSHROOMS, STUFFED MUSHROOMS
MORELS STUFFED WITH CREAMY MASHED POTATOES RECIPE
From pinterest.com
CHEESE STUFFED MORELS - LAKE OF THE WOODS
From lakeofthewoodsmn.com
OUR 10 BEST MOREL MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
8 MOREL MUSHROOM RECIPES - FROM MICHIGAN TO THE TABLE
From frommichigantothetable.com
CRAB STUFFED MOREL MUSHROOMS - FORAGER CHEF
From foragerchef.com
CURTIS STONE | STUFFED BUTTER-POACHED MORELS
From curtisstone.com
17 BEST MOREL MUSHROOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MOREL MUSHROOM BATTER RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREAM CHEESE STUFFED FRIED MOREL MUSHROOMS | WILD …
From picklestravel.com
WHOLE STUFFED MORELS | EMERILS.COM
From emerils.com
10 EASY MOREL MUSHROOM RECIPES - MUSHROOM APPRECIATION
From mushroom-appreciation.com
MICHIGAN MOREL MUSHROOM REPORTS - THERESCIPES.INFO
From therecipes.info
STUFFED MOREL MUSHROOMS RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
MICHIGAN MORELS STUFFED WITH MORELS - DINING AND COOKING
From diningandcooking.com
KICKED UP STUFFED MORELS | EMERILS.COM
From emerils.com
MORELS STUFFED WITH SAUSAGE AND MINT - HELLA DELICIOUS
From helladelicious.com
STUFFED MOREL MUSHROOMS RECIPE | D’ARTAGNAN
From dartagnan.com
BROILED WHOLE MORELS STUFFED WITH MORELS, LEMON, RICOTTA
From mnforager.com
CLASSIC MOREL RECIPES - THE GREAT MOREL
From thegreatmorel.com
STUFFED FRIED MORELS | MARX FOODS BLOG
From marxfood.com
FRIED MOREL MUSHROOMS STUFFED WITH CHEVRE - WILD NORTHERN WAY
From wildnorthernway.com
MORELS STUFFED WITH MEAT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PAN FRIED MOREL MUSHROOMS - FROM MICHIGAN TO THE TABLE
From frommichigantothetable.com
46 "HOW TO FIND MORELS" IDEAS | MORELS, STUFFED MUSHROOMS, MOREL …
From pinterest.ca
MORE MOREL RECIPES - THE GREAT MOREL
From thegreatmorel.com
MORELS STUFFED WITH CHEESE 'N STUFF - LAKE OF THE WOODS
From lakeofthewoodsmn.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
STALKING THE WILD MOREL FOR STUFFED MORELS! - CHEF AND AUTHOR …
From robinasbell.com
RECIPE: MOREL MUSHROOM, STUFFED WITH DUCK LIVER PATE, PEDRO …
From abc.net.au
MORELS RECIPES - NYT COOKING
From cooking.nytimes.com
MORELS STUFFED WITH LAMB - MYKOWEB
From mykoweb.com
MORELS STUFFED WITH SWEETBREADS (AFTER TABOURDIAU) RECIPE
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love