Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks SHARE VIA: Facebook Twitter PinterestChef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use an extra large morel that is graded for its huge size. If you have smaller morels, around the size of your thumb, use two 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. 4-8 dried morel mushrooms1 Tbsp (15 mL) olive oil1 Tbsp (15 mL) butter1 leek, washed, trimmed and thinly sliced1 Tbsp (15 mL) garlic, finely minced1/4 cup (65 mL) olives, pitted and finely diced1/4 cup (65 mL) chorizo, finely dicedSalt and pepper to tasteWhite wine (or apple cider) for cooking Dressing:1 tsp (5 mL) sweet paprika2 Tbsp (30 mL) sherry vinegar 1 tsp (5 mL) garlic, finely minced3 Tbsp (45 mL) flat leaf parsley2 Tbsp (15 mL) olive oil Place the mushrooms in a heat-proof bowl, cover with boiling water and set aside. Meanwhile, heat a sauté pan over medium high heat. Place the olive oil, butter, leek, garlic, olives and chorizo in the pan and sauté the vegetables without browning. Remove from heat, cool slightly and season with salt and pepper to taste. Allow to cool to handling temperature. Remove the mushrooms from the soaking liquid and gently squeeze dry. Place the mushrooms on a place 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. 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. Place the stuffed morels in a sauté pan and add a little white wine (or apple cider). Gently simmer to warm through, about 5 minutes. Turn about halfway through the cooking time. Transfer to a serving plate and drizzle with the vinaigrette. Garnish with a few parsley sprigs and serve immediately. Serves 4.RecipesStarters SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.