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Gyromitra Recipes

Mushroom Recipes

   Morels have a rich, creamy flavor that is deliciously earthy, nutty, steak-like- and it's this awesome taste that makes the morel mushroom No.1 with mushroom lovers. It's been said that "there is something almost cruelly tantalizing about morels. No other mushroom in the world, save perhaps the white truffle of northern Italy, offers quite the degree of flavor and fragrance of a fresh morel". The taste of morels is exquisite and indeed addictive. The unique flavor of the morel mushroom is prized by gourmet chefs around the world for special menu options, and the results can be quite creative. Morels can be dried in the sun to preserve them.
Bread Crumbs and Parmesan Cheese

1 cup bread crumbs
1 tbs crushed black pepper
1 tbs crushed sea salt
3 tbs parmesan cheese, fine grated
3-4 thick slices medium cheddar
1 egg for eggwash
About 15-20 medium sized morels, washed and halfed
Cooking Instructions:
Mix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one. Place into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.
Chicken with Vin Jaune and Morels

3/4 ounces dried morel mushrooms
1 cup boiling-hot water
1 large shallot, thinly sliced
2 garlic cloves, smashed
1 tablespoon unsalted butter
1 cup heavy cream
1 whole chicken (about 3 1/2 pound), cut into 8 pieces
1 tablespoon vegetable oil
3/4 cup vin jaune or Savagnin plus additional for sprinkling
Cooking Instructions:
Soak morels in boiling-hot water 2 hours. Squeeze liquid from morels into remaining soaking liquid (set morels aside), then strain soaking liquid through a paper-towel-lined sieve into a bowl and reserve 1/2 cup. Cook shallot and garlic in butter with 1/4 teaspoon salt in a small heavy saucepan over medium-low heat, stirring occasionally, until tender and golden brown, about 3 minutes. Add cream and reserved soaking liquid and boil until reduced to about 3/4 cup, about 8 minutes. Meanwhile, pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken in 2 batches, skin sides down first and turning once, until golden brown, about 6 minutes per batch. Transfer to a plate as browned. Return chicken to skillet, skin sides up, with any juices from plate and add morels, reduced cream mixture, and 3/4 cup vin jaune. Cook at a bare simmer, covered, over low heat until tender, about 45 minutes. Transfer chicken and morels to a serving dish and keep warm, loosely covered with foil. Boil sauce until slightly thickened and reduced to about 1 1/4 cups, about 5 minutes. Pour sauce over chicken and morels and sprinkle with a little more vin jaune.
Cream of Chicken with Morels Soup

1 1/2 gal. chicken stock and meat from chicken legs
1/2 c. (8 tbsp.) butter
1/2 c. flour
1/4 c. sherry
Salt and pepper
1 tbsp. chopped garlic
Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)
A few domestic mushrooms
1 c. sliced leeks (optional)
1/4 c. chopped parsley
1/2 tsp. chopped thyme
1 pt. heavy cream, optional
Cooking Instructions:
Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute). In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup).
Deep Fried Morels

Fresh Morel mushrooms
Egg wash (2 eggs beaten with 1/4 c. milk)
Crumb mix (1 c. crackers, 1/2 c. corn flake crumbs)
Vegetable oil for frying
Salt to taste
Cooking Instructions:
Split Morel mushrooms lengthwise. Rinse in several changes of cold water, drain. While heating oil to 370-375 degrees, dip Morels into egg wash, roll in crumbs. Cook Morels 4-5 minutes, stirring and turning while cooking. When golden brown and floating, remove to rack to drain. Salt to taste. Place on paper towels.
Egg Noodles with Morel Mushrooms and Garbanzo Beans

1 cup canned vegetable broth
3/4 ounce dried morel mushrooms
3 tablespoons olive oil
3 large garlic cloves, chopped
1 cup dry white wine
1/2 cup drained canned garbanzo beans (chickpeas)
8 ounces wide egg noodles, freshly cooked
1 cup grated Parmesan cheese
3 tablespoons chopped fresh thyme
Cooking Instructions:
Bring broth and mushrooms to simmer in heavy small saucepan. Remove from heat; let stand until mushrooms soften, about 12 minutes. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid in pan. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add mushrooms and reserved soaking liquid, leaving any sediment in pan. Add wine and garbanzo beans. Boil until mushrooms are tender and sauce is reduced by half, about 8 minutes. Add noodles, 1/2 cup cheese and thyme to sauce. Toss until sauce coats noodles, about 2 minutes. Season with salt and pepper. Serve with remaining cheese.
Fettuccine with Asparagus, Morels and Tarragon

8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried morels
3 tablespoons butter
1 cup (packed) sliced shallots
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
1 1/4 cups vegetable broth (if using fresh morels)
2/3 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon, divided
12 ounces fettuccine
1 cup grated Parmesan cheese, divided
Cooking Instructions:
If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half. Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese.
Medallions of Beef Foresntiere

6 slices beef tenderloin, each about 1/4 lb.
Salt, optional
Fresh ground pepper to taste
2 tbsp. butter
2 tbsp. finely chopped shallots
1 tsp. finely chopped garlic
6 oz. fresh morels mushrooms, thinly sliced
1/2 c. dry red wine, preferably zinfandel
1 c. veal or beef broth
1/4 c. madeira wine
4 tbsp. butter, at room temp
Cooking Instructions:
Sprinkle beef with salt and pepper. Heat 1 tablespoon butter in saucepan and add shallots and garlic. Cook briefly, stirring and add sliced mushrooms. Cook, stirring about 3 minutes. Add 1/2 the dry red wine and stir. Cook until reduced almost by half. Add beef or veal broth. Bring to boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about 1 1/4 cups. Heat remaining 1 tablespoon butter in heavy skillet and add beef. Cook the meat on one side about 2-3 minutes or until browned. Turn and cook other side 2-3 minutes. Transfer meat to warm platter. Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.
Milk-Poached Alaskan Halibut with Asparagus and Morel Mushrooms

8 (4 ounce) halibut filets with skin
1 1/2 teaspoons sea salt
3/4 teaspoon plus scant 1/8 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1/2 cup whole milk
1/2 cup heavy cream
4 tablespoons (1/4 cup) white wine, preferably white Burgundy
24 thick asparagus spears, peeled and trimmed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 ounces fresh morels, trimmed, washed well, patted dry and halved or quartered if large
1/4 cup sherry vinegar
2 tablespoons fresh thyme leaves, chopped
2 tablespoons unsalted butter
Cooking Instructions:
Preheat oven to 400°F. Pat halibut dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In large, heavy skillet over moderately high heat, heat vegetable oil until hot but not smoking. Add fish, skin side up, milk, cream, and wine. Bring to light simmer, cover, and place in oven until just cooked through, 7 to 10 minutes. Remove halibut from liquid, cover, and keep warm. Reserve poaching liquid. While halibut is in the oven, cook asparagus in 8-quart pot boiling salted water until tender, about 3 minutes. Using slotted spoon or tongs, remove asparagus from water and transfer to large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss gently to coat. Cover and keep warm.
   In heavy 10-inch skillet, heat remaining 2 teaspoons olive oil until hot but not smoking. Add morels and sauté 5 to 6 minutes. Remove from heat and add sherry vinegar and thyme, stirring to scrape up any morels that might stick to bottom of skillet. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 tablespoon pepper. Place poaching liquid over high heat and simmer until reduced by half. Remove from heat and stir in butter. Divide asparagus between 8 plates. Peel skin off halibut and place 1 filet on top of asparagus on each plate. Divide morels among plates. Spoon sauce over fish and serve immediately.
Morels and Asparagus with Angel Hair
Servings: 4
24 med. asparagus spears, trimmed, peeled as necessary & tied in a bunch for cooking
2 tbsp. unsalted butter
3/4 lbs. morel mushrooms, stems trimmed & cleaned
2 c. heavy cream
3 tbsp. freshly squeezed lemon juice
1 tbsp. lemon zest (finely grated lemon peel)
1/2 lb. angel hair pasta
1/4 c. fresh snipped chives
3 tbsp. fresh grated Romano cheese (may substitute grated Parmesan)
Salt & coarse ground pepper to taste
Cooking Instructions:
Fill a medium saucepan with enough water to cover asparagus and bring to a boil. Add salt to taste. Add asparagus, cooking until al dente, about 3 minutes. Remove to colander and cool until cold running water. Remove the string and cut asparagus on an angle into 1" pieces. In a large skillet over high heat, add butter, heating until it just begins to brown. Add morels; cook until tender, about 5 minutes. Add cream, cooking until thickened to coat the back of a spoon, about 10 minutes. Add lemon juice and zest. Adjust salt and pepper to taste. Keep warm over low heat. In a large amount of boiling water, cook the pasta until al dente. Transfer to a strainer, rinse with warm water, and drain well. Add asparagus and pasta to skillet and toss until evenly coated. If sauce seems too thick, lighten with an additional few tablespoons of cream or liquid. Distribute to serving plates and top with chives and cheese. Serve immediately.
Morel Mushroom Soup

4 c. morels, fresh
1 med. onion, chopped
2 stalks celery, chopped
2 c. asparagus, cooked
4 c. milk
4 tbsp. whole wheat flour
Salt & pepper to taste
Cooking Instructions:
Saute morels, onion and celery in a small amount of oil until barely tender. Stir in flour gradually, add milk, salt and pepper. Add cooked asparagus. Simmer until slightly thickened.
Morel Mushroom Tart

1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 Tbsp butter
1 tsp lemon juice
6 oz. diced Swiss cheese
¼ cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
¼ tsp freshly grated nutmeg
2 Tbsp dry bread crumbs
Salt and freshly ground pepper to taste
Cooking Instructions:
If using dried morels, rehydrate in warm water for half an hour or so until plump. Drain and set aside on paper towel. Roll pastry to a 1/8 inch thickness and line a 10 -11 inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in preheated 425 oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300. Cut bacon into ¼-inch slices and saute until crisp. Drain and set aside. Slice morels and saute in butter. Add lemon juice, salt and pepper. Add bacon and Swiss cheese. Scald cream and cool. Mix the eggs and yolks together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.
Morels Stuffed with Lamb
Servings: 4
500 g minced lamb
large fresh morels (quantity depends on size)
4T fresh tarragon, chopped
1/4 t ground cardamon
3 clove garlic, crushed
1 egg
3 T cracker crumbs
Cooking Instructions:
Try to select morels that are about the same size so this dish will cook evenly. Clean the morels and slice lengthwise (the number of morels required varies from 6-20 depending on size). Put the remaining ingredients into a bowl and mix thoroughly. Stuff each half morel with the lamb mixture. Place the morels in a glass baking dish and bake in a 350 degree oven for 25-35 minutes or until the meat mixture is barely done. Stuffed in smaller morels this dish is a delicious appetizer, larger stuffed morels make an excellent main dish served with a rice and wild rice pilaf and a green vegetable. Accompany the meal with a good red wine.
New Potatoes Gratinee

1/2 c. (1 stick) butter
1 oz. dried morels
1/2 c. warm water
4 lbs. sm. red skinned potatoes, thinly sliced
1 med. onion, finely chopped
1/2 c. finely chopped parsley
1 1/4 c. (6 oz.) shredded gruyere or Swiss cheese
2 med. garlic cloves, finely chopped
1 tsp. salt
1/2 tsp. freshly ground pepper
3 c. heavy cream
Cooking Instructions:
With 2 tablespoons butter, generously grease 13"x9" (3 quart) baking dish. Soften morels in water about 15 minutes; drain, reserving soaking liquid; thinly slice. Preheat oven to 325 degrees. In large bowl, gently toss potatoes with morels, onion, parsley, 1 cup cheese, the garlic, salt, pepper and 3 tablespoons butter, melted. Place in prepared dish. Pour cream and soaking liquid from morels over potato mixture; if using mushrooms, combine 1/2 cup water with the cream. Sprinkle with remaining cheese, and dot with remaining butter. Bake 1 1/2 hours, covering with a loose tent of foil once cheese browns. Remove from oven; cover dishes more securely to keep potatoes warm.
Oyster Creek Morel Cream Sauce

Heavy Cream
1/2 oz. Oyster Creek Morel mushrooms
A few shallots
Cooking Instructions:
Heat heavy cream in a sauce pan gently over med heat. Add 1/2 oz. Oyster Creek Morel mushrooms. After 15 to 20 minutes, remove Morels. Squeeze out excess cream and chop. Sauté a few shallots in a small amount of olive oil. Add chopped Morel, cook 10 minutes or so until mushrooms are cooked thru. Add cream and simmer until sauce thickens. Salt and pepper to taste. Serve over pasta, chicken, or toast points.
Pate Turkey
Servings: 6
3 tbsp. butter
3 shallots, minced
3 garlic cloves, minced
8 oz. fresh mushrooms
4 oz. wild morel mushrooms
1/2 c. cognac, divided
3/4 lb. fresh mild turkey sausage, cooked & crumbled
1/2 tsp. fresh ground pepper
1/4 c. minced parsley
1/2 c. chopped, toasted pecans
Pinch freshly grated nutmeg
Low-fat sour cream (opt.)
Cooking Instructions:
In a large skillet over medium heat, melt butter. Saute shallots and garlic until soft; stir in mushrooms and 1/2 of cognac. Cook, stirring occasionally until the mushrooms render their juices; continue cooking until the mushrooms are just about dry. Transfer mixture to a food processor. Add cooked sausage, remaining cognac, pepper, parsley, pecans and nutmeg. Process until well blended. Spoon into 2-cup decorative mold. Refrigerate for at least 4 hours. Let pate come to room temperature before serving; lightly spread top of pate with sour cream and sprinkle with chopped pecans, if desired.
Roast Pork with mushroom Butter Sauce & Stuffing

2 c. finely chopped fresh morel mushrooms
2 c. finely chopped leeks
1/4 c. butter & 1/4 c. white dry wine
3/4 c. soft bread crumbs
1/2 c. chopped water chestnuts
1/2 c. shredded carrot
1/4 tsp. salt
1/8 tbsp. pepper
1 (4-5 lb.) pork loin center rib roast, backbone loosened (8 ribs)
Cooking Instructions:
Saucepan - cook mushrooms and leeks in butter until tender. Add wine, simmer uncovered 5 minutes or until liquid evaporates. Remove from heat and stir in bread crumbs, water chestnuts, carrots, salt and pepper. Place roast rib side down, cut pocket, stuff pocket with dressing. Roast at 325 degrees for 1 3/4 to 2 1/4 hours. Thermometer registering 160 degrees. Cover with tin foil and continue cooking.
Roasted Prawns with Morels and Morel Butter

8 ounces fresh morel mushrooms or 2 ounces dried morel mushrooms
8 tablespoons (1 stick) unsalted butter, room temperature, divided
3/4 cup chopped shallots, divided
1 garlic clove, minced
1 1/2 teaspoons chopped fresh thyme
6 4 1/2- to 5-ounce uncooked giant prawns or 24 large prawns
Cooking Instructions:
Finely chop enough fresh morels or reconstituted morels to measure 1/2 cup (packed); reserve remaining morels. Melt 1 tablespoon butter in medium nonstick skillet over medium heat. Add 1/4 cup shallots and garlic; sauté 1 minute. Add chopped morels and thyme; sauté 2 minutes. If using dried morels, add reserved soaking liquid to skillet, leaving any sediment behind. Increase heat; boil until almost all liquid evaporates, about 8 minutes. Transfer morel mixture to small bowl; cool. Mix remaining 7 tablespoons butter into morel mixture. Season lightly with salt and pepper. (Morel butter can be prepared 1 day ahead. Cover and chill). Using scissors, cut along back shell of each prawn all the way up to tail, exposing vein; pull out vein. Turn prawns over. Using small sharp knife and starting just below tail end, butterfly each prawn by cutting 1/4-inch-deep slit to opposite end. Place prawns, shell side down, on rimmed baking sheet. (Can be made 6 hours ahead. Cover; chill.)
   Preheat oven to 500°F. Melt 2 tablespoons morel butter in heavy large skillet over medium-high heat. Add remaining 1/2 cup shallots; sauté until golden, about 3 minutes. Add remaining whole fresh morels or reconstituted morels and sauté until tender, about 4 minutes. Meanwhile, spread 1 teaspoon morel butter over each giant prawn (or 1/4 teaspoon over each of 24 large prawns). Roast just until prawns are opaque in center, about 7 minutes for giant prawns or 4 minutes for large prawns. Top prawns with remaining morel butter, dividing equally. Return to oven just long enough to melt butter slightly, about 10 seconds. Transfer prawns to plates. Serve sautéed morels alongside.
Sautéed Morels with Cream

15-20 fresh morels or reconstituted dried, cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
Salt & fresh ground pepper to taste
Cooking Instructions:
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast.
Spring Wild Harvest Ragout With Fiddlehead Greens & Morels
Servings: 6
1/2 pound fiddleheads, cleaned (link)
1/2 pound "baby" pattypan squash, trimmed
1/2 pound baby carrots, trimmed
3/4 cup shelled fresh peas
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled and trimmed
2 thyme sprigs
1 bay leaf
1 cup chicken broth
1/4 pound fresh morels, cleaned and trimmed and sliced
3 tablespoons minced fresh parsley leaves
1 large garlic clove, minced
Cooking Instructions:
Boil the fiddleheads in salted water for 4 minutes, or until they are crisp-tender. Drain and plunge in ice water to stop the cooking. When cool, drain in a colander. Repeat the process of boiling and cooling with the squash and the carrots. Boil the peas for 2 to 3 minutes, or until they are just tender, and drain them. In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf and 1/4 cup of the broth and simmer the mixture, covered, for 5 minutes. Add the morels and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic and simmer, covered, for 1 minute. Stir in the remaining 2 tablespoons butter, stirring until the butter is just melted. Discard the bay leaf and season with salt and pepper.
Veal Chops with Asparagus and Morels

16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
5 tablespoons peanut oil, divided
12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
4 8- to 9-ounce veal rib chops (each 3/4 to 1 inch thick)
2 tablespoons all purpose flour
4 shallots, peeled, halved lengthwise, plus 1/3 cup minced shallots
6 whole fresh sage leaves plus
6 fresh sage leaves, sliced
6 fresh thyme sprigs
2 bay leaves
4 garlic cloves, minced
1 cup low-salt chicken broth
2 tablespoons chopped fresh chives
Cooking Instructions:
The roasted chops are finished with a mix of asparagus, morels and herbs. Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. Do ahead: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill. Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet). Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and sauté until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
Veal Tenderloin Robert
Servings: 6-8
1 1/2 lb. (16, 1 1/2 oz. slices) veal tenderloin
Salt & pepper
2 thin slices prosciutto ham, finely chopped
8 oz. brie cheese, peeled & softened
1/4 c. flour
1 c. unsalted butter
4 oz. morels or other mushrooms
3 shallots, finely chopped
1 c. cream
1 c. chopped parsley
Fresh lemon juice
Cooking Instructions:
Pound veal. Season lightly with salt and pepper. Combine prosciutto and brie. Spread mixture on veal slices. Roll up. Dust veal with flour. melt butter over medium-high heat in large skillet. Saute veal rolls until brown on all sides and cooked through. Remove to a warm covered plate. In same pan saute mushrooms and shallots in remaining butter. Add cream. Bring to boil. Reduce sauce to desired consistency. Add parsley. Season to taste with lemon juice and salt. Spoon sauce over veal.

Mushroom Recipes

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