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 Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Comments are closed.