ROASTED PRAWNS WITH MORELS AND MOREL BUTTER
Categories Mushroom Shellfish Roast Mother's Day Dinner Shrimp Shallot Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed); reserve remaining morels. Melt 1 tablespoon butter in medium nonstick skillet over medium heat. Add 1/4 cup shallots and garlic; sauté 1 minute. Add chopped morels and thyme; sauté 2 minutes. If using dried morels, add reserved soaking liquid to skillet, leaving any sediment behind. Increase heat; boil until almost all liquid evaporates, about 8 minutes. Transfer morel mixture to small bowl; cool. Mix remaining 7 tablespoons butter into morel mixture. Season lightly with salt and pepper. (Morel butter can be prepared 1 day ahead. Cover and chill.)
- Using scissors, cut along back shell of each prawn all the way up to tail, exposing vein; pull out vein. Turn prawns over. Using small sharp knife and starting just below tail end, butterfly each prawn by cutting 1/4-inch-deep slit to opposite end. Place prawns, shell side down, on rimmed baking sheet. (Can be made 6 hours ahead. Cover; chill.)
- Preheat oven to 500°F. Melt 2 tablespoons morel butter in heavy large skillet over medium-high heat. Add remaining 1/2 cup shallots; sauté until golden, about 3 minutes. Add remaining whole fresh morels or reconstituted morels and sauté until tender, about 4 minutes.
- Meanwhile, spread 1 teaspoon morel butter over each giant prawn (or 1/4 teaspoon over each of 24 large prawns). Roast just until prawns are opaque in center, about 7 minutes for giant prawns or 4 minutes for large prawns. Top prawns with remaining morel butter, dividing equally. Return to oven just long enough to melt butter slightly, about 10 seconds.
- Transfer prawns to plates. Serve sautéed morels alongside.
- *If using dried morels: Bring 3 cups water to boil in medium saucepan. Add dried morels. Remove from heat. Cover; let steep 1 hour. Using slotted spoon, transfer morels to bowl. Reserve soaking liquid.
MOREL MUSHROOMS WITH BUTTER AND SHALLOTS
With little effort, these harbingers of spring can be prepped to use in a multitude of dishes. One of the tastiest is simply sauteing them with butter and shallots. It's a classic way to highlight their umami earthiness. This preparation makes a delicious accompaniment to any main dish, though it's equally wonderful tossed with pasta, stirred into risotto, served alongside eggs -- and of course, enjoyed on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 to 6 side servings (3 cups)
Number Of Ingredients 7
Steps:
- Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.
ROAST PHEASANT WITH MORELS
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 1h5m
Yield 2 generous servings
Number Of Ingredients 7
Steps:
- Two days in advance, place the unwrapped pheasant on a rack in the refrigerator with a plate underneath. Allow to air-dry, turning occasionally.
- Preheat oven to 375 degrees. If they are gritty, rinse the morels quickly under running water and dry with paper towels. Slice the tops and stems. Soften the shallots in one tablespoon of butter in a skillet and add the morels. Cook over high heat until the liquid evaporates. Chop the liver and heart and briefly saute. Set aside.
- Insert the remaining butter and the tarragon under the pheasant breast skin, distributing it as evenly as possible. Fill the cavity with the morel mixture, season to taste and truss.
- Place the pheasant on its side in a roasting pan and roast for 10 minutes, basting when you do so. Turn on the other side and roast a further 10 minutes. Then turn the pheasant breast up and finish cooking until it is tender, about 45 minutes to an hour.
- Place the pheasant on a warm serving dish. Skim the fat from the roasting juices and add the stock. Bring to boil and simmer until reduced by half. Meanwhile, remove the morels from the pheasant cavity. Add them to the stock and simmer for 30 seconds. Pour into a heated sauce boat and serve separately.
Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 59 grams, Fiber 4 grams, Protein 105 grams, SaturatedFat 23 grams, Sodium 1656 milligrams, Sugar 5 grams, TransFat 1 gram
ROAST VEAL WITH MORELS
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 3h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Brown the roast slowly in a Dutch oven in the butter. Add the chicken stock. Remove from the heat. Lay a piece of waxed paper directly on top of the meat and then cover the pot. Bake in the oven for two-and-a-half hours, or until the meat is tender.
- If the morels are very gritty, rinse them quickly under running water and dry with paper towels. Slice them and place them in a saute pan. Pour in the cream and simmer for 20 minutes, or until the cream has been absorbed by the mushrooms. Season to taste with salt, pepper and nutmeg.
- Remove roast from pan. Place on serving dish. Add one-half to one cup of the pan juices to the mushrooms, heat and serve with the roast.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 21 grams, Sodium 907 milligrams, Sugar 3 grams, TransFat 1 gram
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