MOREL RECIPES

Instructions:

Soak dried morel mushrooms in small bowl with 2 cups of hot water for 20 minutes. Swish around and gently squeeze to wash. Reserve for later use as stock (discard any debris at bottom). Slice morels in half longways.

Bring chicken stock and morel stock to simmer in saucepan and keep warm over low heat.

Add oil in pan over medium heat. Add shallots, onion and thyme to pan. Cook for five minutes or until tender. Add morel mushrooms and cook for one minute. Add rice and cook for one minute, stirring frequently. Add vermouth and cook for half a minute until liquid is almost absorbed, stirring frequently. Add one cup of stock and cook for four minutes until liquid is almost absorbed. Add remaining stock, half a cup at a time, stirring frequently until it is absorbed before adding the next. Cook for approximately 25 to 30 minutes in total or until rice is cooked through and slightly firm.

Add cheese, cream, salt and pepper and cook for further two minutes. 

Remove from heat and serve with a sprinkle of chives.

Adapted from a recipe by David Bonom @ myrecipes.com

Buon Appetito!

Instructions:

Soak dried morel mushrooms in small bowl with 300ml of hot water for 20 minutes. Swish around and gently squeeze to wash. Discard liquid or reserve for later use as stock (discard any debris at bottom). Slice morels in half longways.

Preheat oven to 190 degrees celsius.

Melt 1 tbsp butter in pan and saute shallots for about 2 minutes. Add sliced morels and cook for about 5 minutes. Add cream and bring to simmer. Remove from heat and allow to cool for 5 minutes.

Prepare baking dish by greasing lightly with butter.

Crack two eggs into baking dish with yolks intact. Season with salt and pepper. Gently pour mushroom and cream mixture into dish.

Bake in oven for about 10 minutes, until egg whites are just set. 

Sprinkle with fresh chopped chives and serve with bread for dipping to the side.

Adapted from a recipe by Martha Stewart.

Enjoy your meal!

Instructions:

Soak dried morel mushrooms in small bowl with 300ml of hot water for 20 minutes. Swish around and gently squeeze to wash. Save liquid for use as stock (discard any debris at bottom). Slice morels in half longways.

Chop onion, ginger, chili and coriander.

Wash rice in several changes of cold water.

Place ghee in fry pan on medium to high heat. Add cloves, cardamom pods, cinnamon stick, garam masala, cumin seeds and bay leaves and cook until fragrant.

Add onion to fry pan and cook for 5 minutes. Then add ginger.

Add morel mushrooms and almonds. Saute for 5 minutes or until almonds begin to brown.

Add washed basmati rice to mixture and saute for 2-3 minutes. Add salt.

Add morel mushroom stock and cold water and bring to boil.

Then reduce to low heat and cover with lid. Leave gently cooking for 15 minutes.

Serve with sliced chill and chopped coriander.

Adapted from a recipe by Hari Ghotra.

Sukh Bhojan!

Instructions:

Soak dried morel mushrooms in small bowl with 300ml of hot water for 20 minutes. Swish around and gently squeeze to wash. Discard liquid or reserve for later use as stock (discard any debris at bottom). Slice morels in half longways. Dry with paper towel.

Preheat oven to 170 degrees celsius.

Prepare souffle dishes by greasing lightly with butter.

Melt 2 tbsp butter in pan and saute shallots and morels. Remove from pan once slightly browned.

Add remaining 1 tbsp butter to pan. Add flour and whisk until bubbly (not browned). Add warmed milk and stir until mixture thickens.

Return morels and shallots to pan. Add thyme. Stir ingredients.

Remove pan from flame and season with salt and pepper.

Separate eggs. Whisk egg yolks until pale. Whisk into pan.

Whisk egg whites with a pinch of salt until stiff and shiny peaks form. Gently fold into pan in 3 separate lots.

Pour mixture into souffle dishes.

Place dishes in roasting pan. Fill half of roasting pan with boiling water.

Bake for 60 minutes or until golden brown on top.

Serve with watercress to the side.

Adapted from a recipe by Shane Wingerd (Culinary Alchemist).

Bon appetit!

Instructions:

Soak dried morel mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.

Season turkey breasts with chanterelle salt. Place butter in fry pan on medium to high heat. Add turkey breasts and brown lightly for three minutes on each side, remove from pan and reserve.

Add morels to same pan, season with chanterelle salt and cook for 2 minutes. Add sherry, morel stock and double cream. Bring to boil and place turkey breasts back into pan. Lower heat to gently simmer and cook for 7-10 minutes.

Remove turkey breasts from pan and keep warm. Turn heat up to boil sauce and cook until volume of liquid reduces so that sauce thickens. 

Meanwhile, heat one litre of water in pot. Once brought to boil, add chopped leek. Stir in butter and chanterelle salt. Boil for approx 3 minutes, until leek softens. Drain leek.

Place turkey breasts back in sauce to reheat for 2 minutes.

Serve turkey breasts and leek pieces on two plates and pour morel sauce over turkey breasts.

Serve with a side of toasted bread.

A recipe adapted from Raymond Blanc and recommended by one of our customers.

Bon Appetit!

Instructions:

Preheat oven to 200 degrees Celsius.

Defrost 1 sheet of shortcrust pastry. Grease a 20-25cm loose bottom round fluted pan. Once shortcrust pastry is defrosted, press evenly over bottom and up the side of pan.

Soak dried morel mushrooms in a small bowl with one cup of hot water for 20 minutes. Swish around to wash. Gently squeeze out liquid. If large, cut in half lengthwise. Save liquid for use as stock.

Steam asparagus for about 10 minutes, until tender. Slice each stick into three pieces.

Place oil in a fry pan on medium to high. Add bacon and shallots. Cook for about 5 minutes, until browned.

In a bowl, whisk 3 eggs. Stir in parmesan cheese, light thickened cream, morel mushroom stock, cooked bacon, cooked shallots, salt and pepper.

Add mixture on top of the pastry in the springform pan. Place sliced asparagus and morels on top.

Reduce oven temperature to 180 degrees celsius. Bake for about 45 minutes or until set and browned on top.

Steam broccoli for about 10 minutes, until tender.

Once ready, allow to stand for 5 to 10 minutes.

Serve quiche on each plate with steamed broccoli to the side.

Bon Appetit!