Braised Morels Stuffed with Chorizo and Leeks

Chef 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 mushrooms

1 Tbsp (15 mL) olive oil

1 Tbsp (15 mL) butter

1 leek, washed, trimmed and thinly sliced

1 Tbsp (15 mL) garlic, finely minced

1/4 cup (65 mL) olives, pitted and finely diced

1/4 cup (65 mL) chorizo, finely diced

Salt and pepper to taste

White wine (or apple cider) for cooking



1 tsp (5 mL) sweet paprika

2 Tbsp (30 mL) sherry vinegar

1 tsp (5 mL) garlic, finely minced

3 Tbsp (45 mL) flat leaf parsley

2 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.

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