Ospidillo Cafe Morel Mushrooms Recipes

OSPIDILLO CAFE GOURMET MUSHROOMS

Steps:

• Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off.
• Melt the butter in a 2- or 3-quart pan on low heat.
• Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic.
• Add the mushrooms to the pan, stir, then add the wine. Stir.
• Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally.
• The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.

SAUTéED MOREL MUSHROOMS

Steps:

• Sauté garlic until soft in butter.
• Add mushrooms and sauté for 2-3 minutes, constantly stirring.
• Add broth and wine and cook another 2-3 minutes.
• Add salt and pepper to taste.

MOREL MUSHROOMS WITH BUTTER AND SHALLOTS

Steps:

• Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.

CREAMED MUSHROOMS (EASTERN EUROPEAN)

Steps:

• In a non stick pan add butter and melt then add onions do not brown just cook until transparent (5 minutes), then add mushrooms cook another 3 minutes.
• After mushrooms soak up all the butter add sour cream and dill, and then flavor with salt and pepper to taste.
• Bring to boil and then reduce to simmer and cook for 1 minute.

DRIED MOREL MUSHROOMS

Steps:

• Soak morels for up to 4 hours in salt water. The mushrooms are hollow, and the salt water will kill any little bugs that might be living in them.
• Drain and rinse with fresh water.
• Slice at least one side of the mushrooms.
• Lie mushrooms on a towel.
• Direct the air flow of a small fan onto the mushrooms and let dry up to 24 hours.
• The mushrooms will reduce in size drastically. When they are dry, bag them in a ziplock bag and throw them in the freezer to use later.
• Reconstituting Mushrooms:.
• Soak mushrooms in broth, wine, or water for up to 5 minutes. They will spring back to the size they were when they were picked.

MOREL MUSHROOM SAUCE

Steps:

• In skillet, saute garlic in butter.
• Discard garlic if you wish.
• Saute mushrooms and remove. Set the mushrooms aside to add later.
• Stir in flour to make a roux.
• Add water, celery salt, salt and pepper.
• Stir and cook until thickened.
• Add mushrooms back inches.
• Serve with your favorite meat or as a gravy.

OSPIDILLO CAFE MOREL MUSHROOMS

Steps:

• Slice the morels lengthways and soak overnight (or up to 24 hours) in the salt water in the refrigerator.
• Drain and rinse the mushrooms in cold water.
• Dry the mushrooms on a towel.
• Mix the batter, using the tempura mix, the 1 cup of water and the Poultry Magic (if used -- seasoned salt can also be used if you can't find the Poultry Magic).
• In a large skillet, melt the Crisco over high heat.
• When the Crisco has melted and is very hot (375-400 degrees), dip each mushroom half in batter and drop into the skillet. Make them in several batches -- do not crowd them.
• Fry until brown, turning them once.
• Serve hot.
• (The cooking time is "per batch").