| 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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