Ospidillo Cafe Morel Mushrooms Recipes

SAUTéED MOREL MUSHROOMS

Steps:

• Sauté garlic until soft in butter.
• Add mushrooms and sauté for 2-3 minutes, constantly stirring.
• Add broth and wine and cook another 2-3 minutes.
• Add salt and pepper to taste.

OSPIDILLO CAFE GOURMET MUSHROOMS

Steps:

• Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off.
• Melt the butter in a 2- or 3-quart pan on low heat.
• Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic.
• Add the mushrooms to the pan, stir, then add the wine. Stir.
• Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally.
• The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.

OSPIDILLO CAFE MOREL MUSHROOMS

Steps:

• Slice the morels lengthways and soak overnight (or up to 24 hours) in the salt water in the refrigerator.
• Drain and rinse the mushrooms in cold water.
• Dry the mushrooms on a towel.
• Mix the batter, using the tempura mix, the 1 cup of water and the Poultry Magic (if used -- seasoned salt can also be used if you can't find the Poultry Magic).
• In a large skillet, melt the Crisco over high heat.
• When the Crisco has melted and is very hot (375-400 degrees), dip each mushroom half in batter and drop into the skillet. Make them in several batches -- do not crowd them.
• Fry until brown, turning them once.
• Serve hot.
• (The cooking time is "per batch").