The following recpie made with rehydrated dried morels was so good i
cant wait to try it out with fresh. Any suggestions for seasoning the
mushroom/meat mix would be appreciated. Given some other mushroom
recipes im thinking nutmeg, finely chopped shallots, maybe a bit of
grated cheese.
Morilles Farcies a la Forestiere
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Select some large morels, wash them well and remove the stalks.
Chop the stalks and make into a duxelles [ i used a thick white wine &
garlic mushroom sauce] then add half its quantity of very fine sausage
meat [i used ground chicken though im thinking of adding ground shrimp
to the chicken]
Cut the morels through on one side to form a pocket and fill with the
prepared stuffing.
Place in a buttered bakeing dish cut side down, sprinklw with very fine
dry white breadcrumbs and melted butter and cook in a moderate [325 F
for 1/2 hour] oven. Serve in the dish as they are.
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JL