17 WAYS TO COOK MOREL MUSHROOMS
These incredible morel mushroom recipes will make a mushroom lover out of anyone. They're super meaty, wonderfully filling, and totally satisfying.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious morel mushroom recipe in 30 minutes or less!
Nutrition Facts :
PARTRIDGES WITH MORELS
Provided by Craig Claiborne
Categories dinner, main course
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse morels thoroughly to rid of sand. Put in basin of cold water and let stand 20 minutes. Drain and rinse again. Add more water to cover and let stand until quite soft. Drain. Pinch off tough stem ends. Set morels aside.
- Preheat oven to 450 degrees.
- Sprinkle partridges inside and out with salt and pepper.
- Cover breast of each bird with grape leaf and then square of salt pork. Tie leaves and pork with string.
- Heat 2 tablespoons of butter in heavy skillet and turn birds in butter. Cook, turning often, about 3 minutes.
- Put birds in oven breast side up and bake 15 minutes, basting often.
- Remove string, salt pork and leaves.
- Baste breasts well and return to oven for 10 minutes, basting often.
- Remove skillet and add Cognac. Ignite it. Place on warm platter.
- Heat remaining butter in skillet. Add morels and cook, stirring, 30 seconds. Add shallots and continue cooking about 2 minutes. Sprinkle birds with parsley. Serve carved with morels and pan juice.
PARTRIDGES WITH ORANGE AND VERMOUTH SAUCE
Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite green vegetable accompaniment adds to this course. A smooth red claret would be a perfect enhancement.
Provided by TOOLBELT DIVA
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the partridges, inside and out with half the salt and peper.
- In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
- When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
- Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
- Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
- Keep warm while you make the sauce.
- TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
- Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
- Pour in the chicken stock and vermouth and add the remaining salt and pepper.
- Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
- Reduce the heat to moderate and add the orange juice, cream and chives.
- Gradually stir in BEURRE MANIE*, a small piece at a time.
- (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
- Add in small knobs to the boiling liquid.
- Whisk constantly until the butter melts and sauce is thickened.
- Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
- Remove the pan from the heat and pour the sauce over the partridges.
- Garnish with the orange slices and serve immediately.
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