 |
|
STUFFED MORELS |
|
INGREDIENTS |
PREPARE |
- 1 doz. medium size morels
- 1 can (8oz) flaked crabmeat
- 1 egg, beaten
- 1/4 cup salad oil
- 2 tbl mayonaise
- 2 tbl chopped sweet onions
- 2 teas fresh squeezed lemon
juice
- 1/2 cup of seasoned bread crumbs
- 2 tbl melted butter or margarine
|
- In a bowl combine crabmeat, egg, salad oil, mayonaise, onions, lemon juice and 1/4 of bread crumbs.
- Wash morels under running water.
- Fill morel "shells" with mixture.
- Combine remaining 1/4 cup of breadcrumbs with melted butter and sprinkle
over mixture.
- Place the stuff stuffed Morels in a pan.
- Bake in oven for approx 15 minutes at 375 deg F. Serve Hot.
|
|
 |
|
FETTUCCINE ALFREDO WITH MORELS |
| INGREDIENTS |
PREPARE |
- 1 stick (1/2 cup) unsalted butter
- 1 cup heavy cream
- 2 tablespoons Cognac
- 1 1/4 pounds fresh morels, rinsed, drained, and patted dry, or 1/4 pound dried (source above), soaked, drained, and patted dry
- 1pound fettuccine
- 1/2 cup freshly grated Parmesan plus, if desired, additional as an accompaniment
|
- In a skillet melt 2 tablespoons of the butter over moderately low heat, add the cream, the Cognac, and salt and pepper to taste, and bring the mixture to a boil.
- Add the morels, simmer them, covered, for 10 minutes, and keep the mixture warm.
- In a kettle of boiling salted water cook the fettuccine for 3 minutes, or until it is al dente.
- While the pasta is cooking, in a large deep skillet melt the remaining 6 tablespoons butter over low heat.
- Drain the pasta, add it to the large skillet, and toss it with the butter, lifting the strands.
- Add the morel mixture, 1/2 cup of the Parmesan, and pepper to taste and toss the mixture well.
- Serve the pasta on heated plates with the additional Parmesan.
|
|
 |
|
CREAM OF MOREL SOUP |
| INGREDIENTS |
PREPARE |
- 3/4 LB fresh morels (more or less to taste and your hunting success) chopped
- 1 large leek (use everything below the green leaves)
- 3 medium to small russet potatoes
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 2 TBS butter or mild vegetable oil
- salt and pepper to taste
- 2 cups water
|
- Chop off dark green leek leaves and roots. Slice the stem lengthwise and rinse under cold water making sure to remove all grit trapped between layers. Peel and halve potatoes. Add both to soup pot with the water. Boil moderately until quite tender. 20-30 min.
- Heat medium pan over a medium flame. Add butter , morels and a few dashes of salt. Cook morels gently for ~ 15 minutes, making sure they do not dry out. Add a few dashes of wine at a time to keep moist. When nearly done add wine, turn up flame and continue cooking until liquid is almost gone. Add chicken stock and stir until blended.
- When potatoes and leeks are tender, remove from heat and blend until smooth. Return to pot.
- Add morel mix to potato/leek mixture and simmer very gently, stirring occasionally to avoid scorching. After about 5-10 minutes, add cream and salt and pepper to taste.
|
|
|
