Note — If you are unable to get fresh morel mushrooms, either substitute the mushrooms for equal quantity of cremini or shiitake OR go online and purchase about 2 oz
of dry morels.
Not exact matches
I used organic mushroom broth and a few handfuls
of mixed
dried mushrooms — shitake, oyster, porcini,
morels and portabellos.
5 ears
of corn in husks 5 tablespoons diced
morels (or other wild mushrooms, rehydrated if
dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
Add the second tablespoon
of butter and the
dry fried
morels.
I did stick with the 3 quarts
of water to 1.5
dried mushrooms, but I used a mixture
of chantrelle, porcini, shitake,
morel, and portabella
dried mushrooms.
I didn't have any
dried shiitake mushrooms so I used a bit
of dried black trumpet mushrooms and some
morels.
I looked up Lloyd's coverage
of the Brewer's Plate and saw that the recipe was Smoke
dried tomato buffalo milk ricotta stuffed
morels with preserved Brussels sprouts, shallot confit and black garlic Wellington's Imperial Stout and
morel consomme created and cooked by Brooke Kavanagh
of La Palette.