| 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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