Wildricestuffedmorels Recipes

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MORELS STUFFED WITH WILD RICE



Morels Stuffed With Wild Rice image

Provided by Jennifer Lang

Categories     appetizer

Time 40m

Yield Four first-course servings

Number Of Ingredients 12

2 strips of hickory-smoked bacon, chopped
2 tablespoons minced shallots
1/2 teaspoon minced garlic
1/2 cup cooked long-grain wild rice, cooked in chicken stock or water
1/4 cup freshly grated Parmesan cheese
1/4 cup dry bread crumbs
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh parsley
Salt and freshly ground pepper to taste
12 large fresh morel caps
2 tablespoons melted butter
1/4 cup roughly chopped fresh dill

Steps:

  • Saute the bacon pieces until crisp in a medium-size skillet, then add the shallots and garlic. Stir and saute over medium heat for five minutes. Remove the skillet from the heat and add the cooked wild rice, Parmesan cheese, bread crumbs, thyme, parsley, salt and pepper. Mix well.
  • Preheat the oven to 375 degrees. Trim the bottom of the morels so they will stand upright, points upward. Stuff each one with some of the rice mixture and carefully place three stuffed mushrooms, tips pointing upward, into each of four heat-proof gratin dishes. Drizzle the mushrooms with melted butter and bake in the preheated oven for 15 to 20 minutes, or until they begin to crisp and brown. Just before serving, sprinkle a bit of the fresh dill around the mushrooms to simulate the look of the forest floor.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 257 milligrams, Sugar 2 grams, TransFat 0 grams

MOREL MUSHROOM AND WILD RICE RISOTTO



Morel Mushroom and Wild Rice Risotto image

Two of my favorite northwoods ingredients come together to make a risotto-like meal! Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor. If your morels are particularly large, make sure to chop them into 1/2-inch pieces.

Provided by Kim

Categories     100+ Everyday Cooking Recipes

Time 1h35m

Yield 8

Number Of Ingredients 16

6 cups chicken broth, or as needed
3 cups water, or as needed
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 cup brown rice
1 cup wild rice
½ pound fresh morel mushrooms, chopped, divided
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
½ cup dry white wine
1 teaspoon dried thyme
¼ cup heavy cream
salt and ground black pepper to taste
1 tablespoon grated Pecorino Romano cheese, or to taste

Steps:

  • Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.
  • Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
  • Mix 1/2 the chicken broth mixture into the rice; stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
  • Stir in remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.

Nutrition Facts : Calories 290 calories, Carbohydrate 39.4 g, Cholesterol 23.3 mg, Fat 10.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 931.6 mg, Sugar 3.6 g

WILD RICE STUFFED MUSHROOMS



Wild Rice Stuffed Mushrooms image

These are awesome. I never have any left. Its a good way to use up leftover wild rice. The recipe calls for white mushrooms, but I sometimes use criminis.

Provided by pines506

Categories     Rice

Time 30m

Yield 12 appetizers

Number Of Ingredients 9

12 large white mushrooms
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, inced
1/2 cup cooked wild rice
1/2 cup whipping cream
salt, to taste
fresh ground pepper, to taste
1/4 cup freshly grated parmesan cheese
fresh rosemary leaf

Steps:

  • Preheat oven to 400°F.
  • Butter a shallow baking dish.
  • Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
  • Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
  • Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
  • Spoon wild rice mixture into the mushroom caps.
  • Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
  • Bake 10-15 minues or until hot.
  • Serve warm.

Nutrition Facts : Calories 72.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.5, Sodium 50.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.5, Protein 2

WILD RICE STUFFED MORELS



Wild Rice Stuffed Morels image

Make and share this Wild Rice Stuffed Morels recipe from Food.com.

Provided by truffler1635

Categories     Rice

Yield 24 mushrooms

Number Of Ingredients 16

1 1/4 cups wild rice
4 1/2 cups water
3 chicken bouillon cubes
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1 1/2 cups celery, finely chopped
1 medium onion, chopped
1 teaspoon fresh thyme, minced
2 tablespoons parsley, chopped
23 cloves garlic, minced
salt and pepper
to taste butter
2 dozen morels (large)
1/2 cup white wine
to taste parmesan cheese, Grated (optional)

Steps:

  • Soak rice in water to cover for 30 minutes.
  • Drain.
  • Dissolve bouillon cubes in 4 1/2 cups water, add pepper and bring to a boil.
  • Add rice slowly, so water doesn't stop boiling, turn down heat and simmer, covered, over low heat for 45 minutes.
  • Let sit off heat 15 minutes.
  • Drain off excess water.
  • In a skillet heat oil and butter.
  • Saute celery and onion until translucent, about 5 minutes.
  • Turn off heat and add thyme, parsley, garlic and salt and pepper to taste. Preheat oven to 350 degrees.
  • Prepare morels by brushing them off with a damp paper towel.
  • Trim off stems and, if necessary, enlarge the opening into the cap with a paring knife. Spread half the rice mixture in the bottom of a 2-quart casserole and top with butter.
  • Fill morels with as much of the rice mixture as each will hold.
  • Mound rice on top of each morel, and stand upright in the casserole. Repeat with remaining morels.
  • Drizzle with white wine and dust with Parmesan cheese if desired.
  • Cover and bake at 350 degrees for about 20 minutes.
  • Lower heat to 300 and bake until morels are resilient, but tender, about another 25 minutes.

Nutrition Facts : Calories 59.9, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.6, Sodium 136.8, Carbohydrate 8.7, Fiber 1, Sugar 1, Protein 2.2

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