Morels

isa

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Joined Apr 4, 2000
Thought you might like these recipes Shroom. :lips:


Rabbit With Morels, Spring Peas and Sage Grits

1 cup all-purpose flour
Salt and freshly ground black pepper
1 whole rabbit, cut into serving pieces
1/2 cup olive oil
8 pearl onions, peeled
4 baby turnips
4 baby carrots
6 to 8 morels, trimmed and washed
1/2 cup fresh spring peas
1 1/2 cups milk, plus more as needed
6 ounces Anson Mills or other organic grits
1 1/2 cups mascarpone
2 tablespoons fresh sage leaves, lightly toasted and coarsely chopped.

In a large mixing bowl, combine flour with salt and pepper to taste. Dredge rabbit pieces in flour, and set aside.

Place a large skillet over medium-high heat, and add oil. When oil is hot, add rabbit pieces, taking care not to crowd pan. Sauté until rabbit is well browned and meat is opaque, transferring pieces to a platter as they are cooked. Set aside, and keep warm.

Return pan to medium-high heat, and add onions and turnips. Sauté until lightly browned, 4 to 5 minutes. Add carrots and morels, and sauté until vegetables are just tender. Add peas, and cook until tender. Transfer to rabbit platter, and keep warm.

Place a saucepan over high heat, add milk, and bring to a simmer. Add grits, reduce heat to medium. Stir every 5 minutes until grits are creamy but slightly stiff, holding their shape when spooned, 25 to 30 minutes. Add milk if they become too stiff. Stir in mascarpone, and season with salt and pepper to taste.

To serve, place equal portions of rabbit and vegetables on each of two large plates. Add a portion of grits to each plate, and garnish with chopped sage.

2 Servings

August

Wild Salmon Stewed With Morels and Red Wine

14 ounces morels
6 tablespoons extra virgin olive oil, plus additional for garnish
3 shallots, peeled and finely chopped
1/2 cup dry red wine
1/2 cup red port
2 large bay leaves
Salt and freshly ground black pepper
8 fingerling potatoes, boiled until tender and cut in half lengthwise
4 6-ounce pieces skinless wild salmon.

Snip ends off morels and wash morels three times in warm water in a large bowl, changing the water each time. Drain and set aside.

In a deep pan wide enough to hold salmon and potatoes in a single layer, warm oil over medium heat. Add shallots, cover and cook until they are transparent, about 2 minutes. Add morels, cover and cook 10 minutes. Add red wine, port, bay leaves, and salt and pepper to taste. Bring to a boil, and simmer 5 minutes.

Add potatoes and salmon, and poach (about 5 minutes for medium-rare). To serve, place equal portions of salmon and potatoes in four warm serving bowls. Top with poaching liquid, adjust seasonings to taste and drizzle each serving with a touch of olive oil. Serve immediately.

4 Servings

Esca
 
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