Wildricestuffedmorels Recipes

STUFFED MOREL MUSHROOMS

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.

WILD RICE STUFFED MORELS

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.

WILD RICE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Butter a shallow baking dish.
• Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
• Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
• Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
• Spoon wild rice mixture into the mushroom caps.
• Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
• Bake 10-15 minues or until hot.
• Serve warm.

MORELS STUFFED WITH WILD RICE

Steps:

• Saute the bacon pieces until crisp in a medium-size skillet, then add the shallots and garlic. Stir and saute over medium heat for five minutes. Remove the skillet from the heat and add the cooked wild rice, Parmesan cheese, bread crumbs, thyme, parsley, salt and pepper. Mix well.
• Preheat the oven to 375 degrees. Trim the bottom of the morels so they will stand upright, points upward. Stuff each one with some of the rice mixture and carefully place three stuffed mushrooms, tips pointing upward, into each of four heat-proof gratin dishes. Drizzle the mushrooms with melted butter and bake in the preheated oven for 15 to 20 minutes, or until they begin to crisp and brown. Just before serving, sprinkle a bit of the fresh dill around the mushrooms to simulate the look of the forest floor.

CRAB-STUFFED MORELS

Steps:

• Clean morels thoroughly, rinsing the insides as best as possible. Cut stem down to 1 inch to create a clear opening to insert stuffing.
• Toast pine nuts in a dry skillet over medium-low heat, shaking frequently until golden brown, about 5 minutes. Let cool; chop finely.
• Combine pine nuts, crabmeat, Parmesan cheese, mayonnaise, thyme, pepper, garlic powder in a food processor; pulse into a fine paste.
• Spoon crab paste into a heavy-duty plastic bag and snip off 1 corner with scissors. Pipe paste into morels.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with butter.
• Beat 2 egg whites in a bowl. Place bread crumbs in a second bowl. Roll stuffed morels in the egg whites, then coat evenly with bread crumbs. Place morels on the prepared baking sheet, leaving plenty of space between them.
• Bake in the preheated oven until golden brown, 15 to 18 minutes. Flip morels and rotate the baking sheet every 5 minutes to ensure even baking. Serve while still warm.