Morel mushroom recipe!?

Question

Besides sautee,please

Answer 1

Fettuccine with Morels, Asparagus, and Goat Cheese (Gourmet Magazine)

Yield: 4 to 6 servings

1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels, washed well, patted dry, and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
1/4 cup minced fresh chives
3/4 pound fettucine

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 goat 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 fettucine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.


You do simmer the morel's in this recipe, but I can't tell by your question if you didn't want just a plain sauteed morel recipe or if you would consider sauteed morels in another dish. Anyway, Ina rarely lets me down.

Chicken with Morels (Ina Garten)

Difficulty: Medium
Prep Time: 6 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 servings

1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1⁄4 cup clarified butter
1⁄3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 375 degrees F.
Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.

Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.

Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.


There is also a lovely pate recipe on the site, but again, you must saute the morels first.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15119,00.html

Answer 2

Morels are so wonderful that I like them cooked very simply. But if you have a lot of them, you can make a delicious soup - just follow any mushroom soup recipe using morels instead of store mushrooms. I usually cook them in butter with a very small amount of onion, stir in a small amount of sour cream and a pinch of nutmeg at the end, and serve them over toast. But that's probably considered a sautee, which you didn't want.

Answer 3

Stuffed Morels

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


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.muscoda.com/recipe10.html