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This dish can be served as an appetizer over some toast (4 persons), or as a small side dish on a plate (2 persons). You can slice the stuffed morel for a nice presentation, or keep it whole.
Serves 2 to 4 persons
34g of dried Jumbo morels
125gr mince turkey (or mince chicken meat)
½ small onion
½ French shallot
1 small garlic clove
40gr gruyere cheese (or French “Comté” or old cheddar)
25gr butter / olive oil
2 cups chicken stock
½ cup of white wine (or cooking wine)
½ cup of sherry wine (or cooking wine)
salt and pepper
1 egg (optional)
Step 1: Rehydrate the morels
In a big bowl, pour the warm chicken stock and add the Sherry wine (or any red cooking wine) to the mix.
Then, immerse completely your morels into the mixture for about 15-20 minutes.
As the mushrooms will get bigger as they reconstitute, make sure there is enough liquid to cover them.
Step 2: Preparing the turkey and cheese stuffing
Mince the garlic, shallots, onion and parsley.
Dice the “gruyere” cheese in small bits.
Combine all those ingredients (garlic, shallot, onion, parsley, cheese) with the turkey meat in a bowl.
Add salt and pepper.
TIP! You can add an egg (or part of an egg) to the stuffing preparation to help getting the right texture. This will help especially if your meat is dry.
Step 3: Fill the morels with the stuffing
First, strain your morel.
Don’t hesistate to squeeze your morels a bit, to get rid of the excess of liquid. This mushrooms is very similar to a sponge, and tend to retain fluids very well!
Keep the water of rehydration! It will be used later in the recipe, and you can keep the rest of it to flavour your soups for instance!
Then get a plate ready, your stuffing and the strained morels.
This is maybe the most “difficult” part of the process.
After trying many different methods, we found that the easier way to do this delicate operation is to use the handle of a teaspoon in order to fill the morels properly.
Remember to hold your morel “firmly” with one hand while stuffing it until the very top of its base.
Step 4: Cooking the stuffed morels
Melt the butter in a pan at high heat. When the pan is hot enough, add your stuffed morels and sear them on one side.
When they get a golden color (around 1-2 minutes), turn them and do the same on the other side.
Lower the heat to medium.
Add the white wine and 2 ladles of the rehydration “juice”.
Cover and let it cook for another 10-12 minutes before serving them.
Final step: EAT AND ENJOY!
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