Blogger Submitted Dried Morel Recipes

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10 bloggers submitted recipes using dried morel mushrooms (they’d be even better made with fresh morels!) for our first Blogger Recipe Challenge.  BURP Recipes’ Morel & Leek Strata with Lemon Thyme Biscuits was selected as the best morel recipe.  Tess over at Tessipes narrowly missed the top spot with her Morel Tartlet.  Jenn Cuisine’s Sausage, Sage & Morel Ravioli and Lindsey’s Kitchen’s Morel & Crab Risotto were also big hits.

Here are the recipes submitted to the challenge.  We recommend you check them all out…these bloggers did amazing things with dried morels!

 

If you love these recipes and want more, check out our morel recipe collection, an exceptional wild mushroom canape recipe, instructions on how to preserve and store fresh mushrooms and how to reconstitute dried mushrooms. And last but not least, check out this fun recipe for Morel Stuffed Teriyaki Burgers and Morel Tater Tots by DJ Karma.




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9 Responses to “Blogger Submitted Dried Morel Recipes”

  1. 1
    DJ Karma says:

    All the recipes sound fabulous! Thanks, Justin for posting a link to my late entry!!

  2. 2
    Tess says:

    We all <3 our food.

  3. 3
    Joanna Grammon says:

    Risotto di Morchella

    1 cup raw arborio rice
    1 can low-salt chicken broth, (or the real thing made from chicken backs, etc.)
    1/2 cup white wine
    1 clove garlic
    one green onion
    1 T. olive oil
    2 large fresh morels, or equivalent dried and soaked in warmish water — – use the water with broth
    2 dried shiitakes ( or you can substitute cremini or button mushrooms)
    (a few threads saffron – optional)
    freshly grated parmesan

    Put olive oil in a heavy-bottomed saucepan on medium-high. Add finely chopped garlic and the white part of the scallion, chopped, and saute briefly; do not brown. Add rice and a little of the liquid. Stir with a wooden spoon until broth or wine is mostly absorbed, then add a little more liquid, and keep stirring. Keep adding liquid and stirring, and when rice is starting to become translucent, add chopped mushrooms, and saffron if you have it. Rice should thicken and start to develop a sauce. If you run out of liquids above, add a couple of tablespoons or warm water at a time. Risotto should be a tiny bit al dente in the center, but it is usually a result of the quality of the rice – you can substitute a short grained white rice like Calrose, but it won’t be quite as creamy. Just before serving, garnish with a little of the finely chopped green onion and parmesan. (Some like to add the parmesan when the rice is nearly done, which makes a denser risotto. In some parts of Northern Italy, they serve risotto in shallow bowls, a bit on the soupy side. Some also add a little cream and/or butter as a finish, but I don’t think it needs it.)

    This is a wonderful side dish that can function as an entree.
    With wild mushrooms the leftovers are heavenly. It’s nice with a crisp white wine, like a chardonnay or a sauvignon blanc.

  4. 4
    Angie says:

    Doesn’t one just have one choice? I would love to have “Morel & Leek Strata with Lemon Thyme Biscuits” as the 2nd choice.
    A very informative page with chic layout.

  5. 5
    Paul Dassenko says:

    What is more deliciously elegant than morels?

  6. 6
    Tess Lynch says:

    ::[Cries bitterly}::

  7. 7
    lynn a. says:

    I’d like to try them all at some point. It has been fun to see the recipes so far, and now I’ll look at the ones I haven’t seen yet. Congratulations to the winner.

    Lynn A.