Post by Decatur on Mar 24, 2007 6:28:55 GMT -5
Morel and Bacon Appetizers
It is simple...you need a bunch of shrooms the size of your thumb or larger some good maple cured bacon, tooth picks and brown sugar.
Wrap the shrooms with bacon and pin with a tooth pick. Place on cookie sheet and broil till bacon is done. Turning them over at least once to insure bacon is fully cooked. When done pull from oven and sprinkle lightly with brown sugar.
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Salmon Fillets With Morels
Ingredients:
3 tablespoons butter
5 shallots, minced
18 ounces morels, trimmed, cleaned and sliced
3/4 cup bottled clam juice
3/4 cup dry white wine
3 tablespoons whipped cream
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
6 8-ounce salmon fillets
fresh lemon juice
2 tablespoons butter, melted
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add Morels; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids have almost evaporated, about 20 minutes.
Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Broil until just cooked through, without turning, about 6 minutes. Sprinkle with salt and pepper. Transfer to plates. Spoon Morels over.
Serves 6
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Morel Sauce
Ingredients:
1/4 cup water
1/4 cup sugar
1/4 cup red-wine vinegar
1 tablespoon Balsamic Vinegar plus additional to taste
3 tablespoons unsalted butter
24 fresh morels (about 1 pound),cleaned and trimmed (or 1 ounce dried morels, soaked, reserving 1/2 cup soaking liquid) 1/3 cup finely chopped shallots
2 cups dry red wine
2 cups chicken stock fresh lemon juice to taste
In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan. Stir mixture over moderate heat until caramel is dissolved, about 3 minutes. Remove pan from heat.
In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes.
Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes. Remove pan from heat and stir in caramel mixture. Add morels to sauce with salt and pepper to taste. If desired stir in additional Balsamic Vinegar, 1 teaspoon at a time, and lemon juice.
Serve with chicken or wild turkey.
It is simple...you need a bunch of shrooms the size of your thumb or larger some good maple cured bacon, tooth picks and brown sugar.
Wrap the shrooms with bacon and pin with a tooth pick. Place on cookie sheet and broil till bacon is done. Turning them over at least once to insure bacon is fully cooked. When done pull from oven and sprinkle lightly with brown sugar.
****************************************************
Salmon Fillets With Morels
Ingredients:
3 tablespoons butter
5 shallots, minced
18 ounces morels, trimmed, cleaned and sliced
3/4 cup bottled clam juice
3/4 cup dry white wine
3 tablespoons whipped cream
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
6 8-ounce salmon fillets
fresh lemon juice
2 tablespoons butter, melted
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté 2 minutes. Increase heat to medium-high. Add Morels; sauté until beginning to brown, about 8 minutes. Add clam juice and wine; boil until liquids have almost evaporated, about 20 minutes.
Add cream to mushrooms; boil until thickened, about 1 minute. Mix in chopped tarragon. Season with salt and pepper.
Preheat broiler. Arrange salmon skin side down on broiler pan. Brush with lemon juice, then butter. Broil until just cooked through, without turning, about 6 minutes. Sprinkle with salt and pepper. Transfer to plates. Spoon Morels over.
Serves 6
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Morel Sauce
Ingredients:
1/4 cup water
1/4 cup sugar
1/4 cup red-wine vinegar
1 tablespoon Balsamic Vinegar plus additional to taste
3 tablespoons unsalted butter
24 fresh morels (about 1 pound),cleaned and trimmed (or 1 ounce dried morels, soaked, reserving 1/2 cup soaking liquid) 1/3 cup finely chopped shallots
2 cups dry red wine
2 cups chicken stock fresh lemon juice to taste
In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan. Stir mixture over moderate heat until caramel is dissolved, about 3 minutes. Remove pan from heat.
In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes.
Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes. Remove pan from heat and stir in caramel mixture. Add morels to sauce with salt and pepper to taste. If desired stir in additional Balsamic Vinegar, 1 teaspoon at a time, and lemon juice.
Serve with chicken or wild turkey.