Blogger Submitted Dried Morel Recipes
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!
- Dianasaur Dishes: Stuffed Morels on Morel and Truffle Oil Pasta
- Colloquial Cooking: Morel Macarons with Foie-Gras Ganache
- Chef Barbie Cooks: Morel, Dill & Asparagus Risotto
- Les Petites Images: Brioche with Morel Sausage Cream Sauce
- Appoggiatura: Spaghetti with Pancetta & Morels
- Flavor Weapon: Mushroom Spinach Tarts
- Simply Shylah: Wild Rice & Morel Mushroom Risotto
- Tessipes: Morel Tartlet
- BURP! Recipes: Morel & Leek Strata with Lemon Thyme Biscuits
- Lindsey’s Kitchen: Morel & Crab Risotto
- Jenn Cuisine: Sausage, Sage & Morel Ravioli
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.
All the recipes sound fabulous! Thanks, Justin for posting a link to my late entry!!
April 16th, 2009 at 1:24 pmWe all <3 our food.
April 16th, 2009 at 2:34 pmRisotto 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.
April 16th, 2009 at 6:23 pmWith wild mushrooms the leftovers are heavenly. It’s nice with a crisp white wine, like a chardonnay or a sauvignon blanc.
Doesn’t one just have one choice? I would love to have “Morel & Leek Strata with Lemon Thyme Biscuits” as the 2nd choice.
April 17th, 2009 at 10:16 pmA very informative page with chic layout.
What is more deliciously elegant than morels?
April 18th, 2009 at 3:17 pm::[Cries bitterly}::
April 21st, 2009 at 12:10 pmI’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.
April 23rd, 2009 at 11:20 am