[Braised Morels Stuffed with Chorizo and Olives]
Source: Deerholme Farm
Ingredients
- 8 dried morel mushrooms
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 leek, washed, trimmed and thinly sliced
- 1 tablespoon garlic, finely minced
- ¼ cup olives, pitted and finely diced
- ¼ cup chorizo, finely diced
- Salt and pepper to taste
- white wine for cooking
- Dressing:
- 1 teaspoon (5 mL) sweet paprika
- 2 tablespoons (30 mL) sherry vinegar
- 1 tsp(15 mL) garlic, finely minced
- 3 tablespoons (45 mL) flat leaf parsley
- 2 tablespoons olive oil
Directions
1. Place the mushrooms in a heat-proof bowl cover with boiling hot water and set aside. Meanwhile, heat a saute pan over medium high heat. Place the olive oil, butter, leek, garlic, olives and chorizo in the pan and saute the vegetables without browning. Remove from heat, cool slightly and season with salt and pepper to taste. Allow to cool to handling temperature .. |
2. Remove the mushrooms from the soaking liquid and gently squeeze dry. Place the mushrooms on a plate lined with paper towel. Take each mushroom and using a small spoon (or clean fingers), fill the mushroom with the chorizo mixture. Set aside and continue with the remaining stuffing and mushrooms. |
3. In a small mixing bowl, combine the paprika, sherry vinegar, garlic, parsley and olive oil. Whisk until smooth, season with salt and pepper and set aside. |
4. Place the stuffed morels in a saute pan and add a little white wine (or apple cider). Gently heat to warm through, about 2-3 minutes. Transfer to a serving plate and drizzle with the vinaigrette. Garnish with a few parsley sprigs and serve immediately. |
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Notes
I use an extra large morel that is graded for their huge size. If you have smaller morels, around the size of your thumb, use 2 or three morels per serving. Soak the morels in hot water for at least 20 minutes. They should swell up and be pliable when they are ready to use. The morels will cook again in wine or cider (or vegetable stock). You can skip the dressing and just finish the cooking juices with a little butter or olive oil.
Categories
Appetizers/snacks[ Back to top ]