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ISO Recipes using dried morels

AGM_Cape_Cod Apr 11, 2009 11:58 AM

I brought home some wonderful dried morels from Paris. Any recipe ideas for their use. Not too high in cholesterol if possible. TIA.

  1. c
    Coconuts Apr 11, 2009 12:07 PM

    Jacques Pepin just did a turkey scallopini with morel sauce last week- http://www.kqed.org/food/jacquespepin/. It needs lightened up, but it wouldn't be too hard if you're used to doing it.

    I usually use dried mushrooms and the broth from rehydrating in risotto, usually with some chicken chunks and asparagus. I don't finish it with a half pound of butter and cheese, so it's pretty low fat.

    1. goodhealthgourmet Apr 11, 2009 12:08 PM

      a quick Epicurious search brought up 18 - hopefully some of them will appeal to you...


      and in consideration of the low cholesterol request:


      1. sarah galvin Apr 12, 2009 06:56 PM

        I also bought dried morels in Paris in December! They are so beautiful. I bought the regular size and the minis. I have been making risotto, added them to a pheasant stew but not much else.

        1. s
          SpareRib Apr 12, 2009 07:03 PM

          I crush them and add them to my braised beef ribs. It seems like a shame to crush them, but it adds a lot of body to the sauce and nobody can figure out what my secret is!

          1. kchurchill5 Apr 12, 2009 07:07 PM

            We used to pick them ourselves on our property up in northern Michigan if I remember correctly. I love the flavor and would make them mixed with some other mushrooms in a lightly creamy mushroom soup to enhance the flavor.

            That or a combo of sauteed morels, leeks and spinach right at the end as a simple fresh side to dish to really show off the morels.

            1. alwayscooking Apr 13, 2009 06:39 PM

              Ottolenghi Mushroom Parcel

              Although I don't follow it precisely, this recipe is the basis for a mushroom stew. I've used blends of cremini, button, shitake, and a small amount of dried morel. I've also replaced the chervil and tarragon with parsley and thyme (they're in the ref) and the only alcohol in the cupboard is cognac. To even further deviate, I cook it on the stove in a pot. Some of the mushrooms are sliced and seared while the others were left whole or quartered - it makes the texture more interesting.

              It's great!

              I serve the ragout over 'pancakes' made from garbanzo flour. The textures and flavors went well together. The next morning the mushrooms, along with spinach, can be used in in an omelet and in the evening, the basis for a pasta sauce.

              I've made this a number of times since the original posting on the Ottolenghi Cookbook thread - it really highlights the various flavors and textures of the mushrooms.

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