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CATEGORY CUISINE TAG YIELD
Meats, Eggs To post, Stuffings 1 Servings

INGREDIENTS

1/2 oz Dried morels
2 Loaves country bread; crusts removed
8 tb Butter
2 md Yellow onions; diced
4 Ribs celery; finely chopped
3 c Assorted fresh mushrooms; coarsely chopped
1 c Chicken stock
3 Eggs; lightly beaten
1/4 c Flat leaf parsley; finely chopped
2 ts Fresh tarragon; finely chopped
1 ts Fresh sage; finely chopped
1/4 c Celery leaves; finely chopped
Salt and pepper to taste
1 pn Nutmeg

INSTRUCTIONS

1. Preheat oven to 300 degrees.
2. Rinse morels, then place in a small bowl covered with two cups hot water
and let sit for 20 minutes.
3. Drain morels, straining and reserving soaking liquid; chop and set
aside.
4. Break bread into large pieces, place on a cookie sheet and dry in oven
for 15 minutes; set aside.
5. Melt butter in a large skillet over medium low heat. Add onions and
celery and cook stirring occasionally until soft.
6. Add morels, fresh mushrooms, 1 cup reserved liquid and stock and cook
until mixture is almost dry, about 30 minutes; set aside.
7. Raise oven heat to 350 degrees.
8. Combine bread, eggs, parsley, tarragon, sage and celery leaves in a
large bowl and mix well.
9. Stir in cooked mushroom mixture and season with salt, pepper and nutmeg.
10. Transfer to a greased 9 X 12 baking dish and bake uncovered until top
browns about 35 minutes.
Recipe by: Saveur Magazine - November 1997
Posted to recipelu-digest Volume 01 Number 168 by RecipeLu
<recipelu@geocities.com> on Oct 26, 1997

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