Tag Archives: mushroom

Fried Morel Mushrooms

Fried Morel Mushrooms

Prep Time: 0

Yield: 0

Fried Morel Mushrooms

Ingredients

  • Morel Mushrooms
  • 2 or 3 eggs
  • 1 cup oil
  • 2 cups flour
  • Salt
  • Pepper

Instructions

  1. After fresh mushrooms have soaked in salt water for at least a day, cut the morel mushrooms into halves-if they're large mushrooms you have to cut them into fourths.

    Put eggs into a mixing bowl and whip them with a fork-as if you were going to make scrambled eggs. Start heating the oil on medium heat or 250 degrees in a large skillet or an electric skillet (You may also use a fryer if you have one).

    You may need more than the 1 cup of oil to fry the mushrooms depending on how many mushrooms you will be cooking. Place the mushrooms into the eggs-just long enough to coat them lightly. Then put them in a gallon size ziploc baggie with the flour and shake gently. After the mushrooms are covered with flour place them in the skillet(salt and pepper to taste) and cook until golden brown. Another way of telling if they're done is if the fork goes through the mushroom easy.
http://www.culinarycafe.com/2009/08/17/fried-morel-mushrooms/

Angel Hair Pasta with Morels and Asparagus

Angel Hair Pasta with Morels and Asparagus

Prep Time: 0

Yield: 0

Angel Hair Pasta with Morels and Asparagus

Ingredients

  • 1 lb. fresh angel hair pasta
  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup chopped shallots
  • 2 cups diagonally sliced fresh asparagus (2-inch pieces)
  • 1 1/2 quarts fresh morel mushrooms, halved and cleaned
  • 6 Tbsp. cold butter, cut into pieces
  • 2 Tbsp. finely chopped fresh chives
  • 1/2 tsp. black pepper
  • kosher salt to taste

Instructions

  1. In dutch oven or large saucepan, cook pasta to desired doneness as directed on package. Drain; place in large serving bowl and keep warm. In a large skillet on medium high heat add olive oil and shallots; saute for 30 seconds. Add asparagus and saute for 1 minute. Stir in morels and cook 1-2 minutes or until softened. Drain asparagus-mushroom mixture reserving juices. Add the mixture to the pasta and return juices to skillet. Cook to reduce by 3/4. Add butter, stirring constantly, until melted. Remove from heat; stir into pasta mixture with chives, pepper and salt. Garnish with chives if desired and serve.
http://www.culinarycafe.com/2009/08/17/angel-hair-pasta-with-morels-and-asparagus/

Stuffed Morels

Stuffed Morels

Prep Time: 0

Yield: 0

Stuffed Morels

Ingredients

  • larger morels (fresh or rehydrated)
  • butter, as needed
  • 1 lime
  • chopped green onion
  • garlic, squeezed
  • your choice of herbs
  • cooked rice/jasmin or basmati

Instructions

  1. Mix herbs, green onion and lots of squeezed garlic into rice. Stuff the morels with mixed rice and bake in a covered pan for 30 minutes at 350 degrees.

    Melt generous portion of butter and more squeezed garlic and pour on morels at 15 minutes.

    Just before serving, pour on juice from fresh lime.
http://www.culinarycafe.com/2009/08/17/stuffed-morels/

Mushroom Quiche

Baked Polenta With Mushroom Ragout

Baked Polenta With Mushroom Ragout

Prep Time: 0

Yield: 4

Baked Polenta With Mushroom Ragout

Ingredients

  • 1 cup Cornmeal
  • 1 Tbsp Kosher Salt
  • 1/2 Tsp Black Pepper
  • 1 Tsp Butter -- diced
  • 1/2 cup Parmesan Cheese -- grated
  • 1/2 cup Dried Porcini Mush

Instructions

  1. Preheat oven to 350.
    Combine cornmeal with 4 cup water in 1 1/2-quart baking dish.
    Add salt, pepper, and butter.
    Bake, uncovered, 40 minutes. Stir and add cheese.
    Bake 10 minutes more. Let stand 5 minutes.
    Meanwhile, soak porcini mushrooms in 1 1/2 cup hot water until soft (about 15 minutes).
    While they soak, melt butter in large skillet. Add shallot and saute. Add garlic, cook 2 more minutes.
    Add fresh mushrooms. Cook 4-5 minutes or until soft.
    Strain porcinis, reserving liquid. Chop. Add liquid and mushrooms to fresh mushrooms. Cover. Reduce heat to low and cook until mushrooms are completely limp, 8-15 minutes.
    Uncover. Increase heat to high and cook until liquid is almost absorbed, 7-8 minutes. Stir in parsley.
    Serve mushrooms over polenta.
http://www.culinarycafe.com/2009/08/17/baked-polenta-with-mushroom-ragout/