Tuesday, July 15, 2008

Stuffed morels

I was holding on to some nice big stuffers for just this use.

I made up a stuffing I use for potstickers using: ground pork, chopped raw shrimp, spring onions, garlic, minced ginger, water chestnuts, and cilantro then bind it with one beaten egg, soy sauce, sesame oil, and oyster flavored sauce and mix it all up and stuff the morels cutting off the stem at the base of the mushroom to make the hole as big as possible. I use a chopstick to make sure the stuffing makes it all the way to the tip of the mushroom. Once they are all stuffed, I place them on a sheet pan covered with parchment paper and place in the freezer until each mushroom is individually frozen and then I transfer them to ziplock freezer bags. When I'm ready to cook them, I preheat the oven to 365 and put them on a sheet pan and straight into the oven for 20 minutes. After 20 minutes I drizzle melted butter with garlic over them and bake for an additional 5 minutes and serve. Wow, that's good eating!

1 comment:

Elizabeth Laden said...

WOW- this sounds wonderful. I would omit the pork, but otherwise- yummy. Our morel season is a month away.