Morels Stuffed With Wild Rice

Name: Morels Stuffed With Wild Rice
Total time: 40 min
Yield: Four first-course servings
Ingredients: 2 strips of hickory-smoked bacon, chopped; 2 tablespoons minced shallots; 1/2 teaspoon minced garlic; 1/2 cup cooked long-grain wild rice, cooked in chicken stock or water; 1/4 cup freshly grated Parmesan cheese; 1/4 cup dry bread crumbs; 1 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh parsley; Salt and freshly ground pepper to taste; 12 large fresh morel caps; 2 tablespoons melted butter; 1/4 cup roughly chopped fresh dill

By Jennifer Lang

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; MOREL CONQUESTS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four first-course servings

2strips of hickory-smoked bacon, chopped
2tablespoons minced shallots
½teaspoon minced garlic
½cup cooked long-grain wild rice, cooked in chicken stock or water
¼cup freshly grated Parmesan cheese
¼cup dry bread crumbs
1teaspoon chopped fresh thyme
½teaspoon chopped fresh parsley
Salt and freshly ground pepper to taste
12large fresh morel caps
2tablespoons melted butter
¼cup roughly chopped fresh dill

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Saute the bacon pieces until crisp in a medium-size skillet, then add the shallots and garlic. Stir and saute over medium heat for five minutes. Remove the skillet from the heat and add the cooked wild rice, Parmesan cheese, bread crumbs, thyme, parsley, salt and pepper. Mix well.
Step 2
Preheat the oven to 375 degrees. Trim the bottom of the morels so they will stand upright, points upward. Stuff each one with some of the rice mixture and carefully place three stuffed mushrooms, tips pointing upward, into each of four heat-proof gratin dishes. Drizzle the mushrooms with melted butter and bake in the preheated oven for 15 to 20 minutes, or until they begin to crisp and brown. Just before serving, sprinkle a bit of the fresh dill around the mushrooms to simulate the look of the forest floor.