Get a Morel Pizza at Louie's Pizza in Fort Wayne, IN
.33
pound fresh morels
3 tablespoons unsalted garlic butter
3 tablespoons Morel Oil
.33 pound of sliced grilled Chicken
sliced rings of Onion and/or asparagus tips
.5 pound of shredded Fontina Cheese
2 oz of grated Asiago or Parmesan Cheese
sea salt and freshly ground
black pepper
1 pound Pizza Dough
Roll out the dough and brush with garlic butter. Place the prepped mushrooms, chicken and onions/asparagus tips, sprinkle the morel oil over the top and season. Add the shredded fontina and top with the asiago. Bake for 6 - 8 minutes at 400 degrees until dough is light brown on sides and bottom, and cheese is light brown. Remove from the oven and rest for a minute, then slice and dig in!
Easy Morel Appetizer
1
pound fresh morels
1 tablespoon unsalted butter
3 tablespoons Morel Oil
2 tablespoons finely minced shallots
salt and freshly ground
black pepper
1 loaf Italian or French bread
Heat the butter and morel oil in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Remove the morels. Slice thin slices of bread and toast them in the same pan, about 2 minutes. Place the toast on a serving plate and top with portions of mushrooms.
Favorite Morel Appetizer
(Also good from freezer, to have at the first snow fall with some fresh
off the ice hooked blue gill or pike)
2
pound fresh morels
6 tablespoon unsalted butter
3 tablespoons Morel Oil
salt and freshly ground
black pepper
3 cups cracker crumbs or breadcrumbs
1 egg beaten or two eggs if you use only the whites
2 oz. grated parmesan
Dip the morels in the egg wash seasoned with salt and pepper, then in the breadcrumb or cracker crumb and parmesan mixture. (From here lay the mushrooms out flat in a lock freezer bag and seal and put in freezer, ) or to enjoy right away: Heat the butter and morel oil in a medium saucepan over medium heat. Place the morels in the pan and cook on medium heat, about 5 minutes per side if the morels are fresh; and about 7 min per side if froze. ( I save the leftover oil and butter in the refrigerator to use to make a great scrambled eggs breakfast.)
Morel Mushroom Sauce
2 pounds fresh morels, stems trimmed
6 tablespoon unsalted butter
4 tablespoons fresh finely minced shallots
2 tablespoon fresh finely minced garlic
2 cup dry red wine
2 oz brandy
5 cups chicken stock
1 1/2 cup heavy cream
Salt and freshly ground black pepper
1 tablespoon fresh finely minced parsley leaves
1 tablespoon fresh finely minced chives
1 teaspoon fresh finely minced thyme leaves
Heat the butter in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes. Add the garlic and shallots and cook until fragrant, about 3 minutes more. Add the brandy and flame away the alcohol and reduce for 1 minute. Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more. Remove the lid and add the chicken stock. Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so. Strain the sauce, reserving the mushrooms. Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes. Add the heavy cream and simmer until the sauce coats the back of a wooden spoon. Add salt and pepper to taste. Keep warm over a very low heat. Just before serving, add the reserved mushrooms and fresh herbs.
Crab Stuffed Morel Mushroom Caps
Preheat the oven to 375 degrees F.
In a mixing bowl combine crabmeat, mayonnaise, heavy cream, chopped chives, egg yolk, Parmesan, and bread crumbs and stir to mix well. Season with salt and pepper and stuff each morel with the crabmeat filling.
Heat an oven-proof skillet or sauté pan and melt 4 tablespoons of the butter. Transfer the stuffed morels to the skillet and quickly sauté, turning on all sides to ensure even browning. Add remaining butter and garlic and continue to cook for 1 minute. Transfer pan to the oven and bake for 8 minutes, or until heated through and morels are golden brown. Remove from the oven, make a bed of wild rice or cous cous and nest the stuffed morels on top, add some garlic butter drizzled over the top, sprinkle with the chopped parsley ,and serve immmmmmediately
Beef Stuffed Morel Mushroom Caps
Preheat the oven to 375 degrees F.
In a mixing bowl combine beef , chopped chives, egg yolk, Parmesan, chopped spinach, and bread crumbs and stir to mix well. Season with salt and pepper and stuff each morel with the filling.
Heat an oven-proof skillet or sauté pan and melt 4 tablespoons of the butter. Transfer the stuffed morels to the skillet and quickly sauté, turning on all sides to ensure even browning. Add remaining butter and garlic and continue to cook for 1 minute. Transfer pan to the oven and bake for 8 minutes, or until heated through and morels are golden brown. Remove from the oven, make a bed of wild rice and nest the stuffed morels on top, add some morel mushroom sauce over the top, sprinkle with the chopped parsley, and serve immmmmmmediately,
Morels in Fettuccine with
Asparagus & Ricotta Cheese
In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the ricotta cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.
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Friday, 27. March 2009 08:44 AM
