For those that missed our Morel Mushrooms 102: The Feast program, here are the delectable recipes that Brad West provided for us. Happy Eating!!
Brad’s Morel Mushroom Duxelles
Sautee onions on medium heat until softened—about 8-10 minutes. Add morels, garlic, cream sherry, salt & pepper and cook, stirring often, until the liquid that the morels release is just about evaporate. Taste and adjust seasonings.
Good on steaks, chicken, flavorful fish, eggs, pork & seafood. This can be stirred in to many dishes, sauces and things as well. Duxelles will be used as an ingredient in several recipes, and makes an excellent bruschetta & pizza topping.
Asparagus + Morels
Blanch asparagus for 2 minutes; then rinse in cold water to stop cooking. Sautee onions in olive oil until caramelized (nice brown color), stirring frequently on medium heat—about 15 minutes. If using fresh morels, add them and garlic, cooking 8-9 minutes. If using duxelles, add it and garlic, cooking 3 minutes. Add asparagus; cook until heated through. Sprinkle shaved parmesan over the top. Serve with a lemon wedge for an extra kick.
Morel Mushroom Frittata
Empty yogurt into large mixing bowl and whisk to break up. Whisk in eggs, milk, salt & pepper. Fold in the rest of the ingredients and pour the mixture into a greased cake pan. Allow it to rest for about for about 30 minutes while oven preheats to 350○ (bread will absorb some of the liquid). Bake for 35-45 minutes until set.
Soften cream cheese to room temperature. Blend with yogurt in food processor until smooth. Add duxelles and pulse until mixed well. Add any optional ingredients & pulse. Taste and add salt & pepper to taste.
Cream of Morel Mushroom Soup
In a stock pot, combine stock, onions, garlic, & morels. Cook 15-20 minutes. Add cream sherry and bring back to simmer. Let simmer 4-5. Add evaporated milk and brink back to simmer. Mix corn starch & cold water to thicken soup. Add salt and pepper to taste.
Sautee peppers and onions for 6-7 minutes. Add garlic, white balsamic vinegar, and spices. Cook 2-3 minutes. Add tomatoes and cook 10-12 minutes. Add sauce and paste. Cook for another 2-3 minutes. Add duxelles and bring to a boil. Toss with pasta cooked al dente.
Puree together in food processor until like a paste. Taste and add salt and pepper if desired.