Tag-Archive for » Morels «
I tagged this one to make for a game I am involved in as I love morels and especially when they are used in sauces. I served this over 2 very large fillet steaks topped with some prawns. You could serve this over veal, lamb or chicken but I much prefer it with a good steak for a special meal. To view other reviews of this recipe please click here.
Ingredients
2 Ounces morels (dehydrated mushrooms)
1 Cup red wine
2 Shallots, finely minced
1 Tablespoon butter
1 Cup heavy cream
1-2 Tablespoon beef base (I use Better-Than-Bouillon Beef Base, but you can use any condensed beef paste of your choosing)
Black pepper, to taste
Method
1. Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
2. After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
3. Finely mince the rehydrated mushrooms; set aside. I minced half of them and cut the larger ones in half.
4. In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
Spoon the sauce over grilled steaks (I used fillet mignon), veal, lamb, grilled chicken breasts, or pasta.
All photos taken by me unless otherwise stated.
This is a different take on my more extravagant beef wellington, an elegant meal that is far more cost effective and it looks and tastes wonderful. Were I have put the pate feel free to use proper fois gras which is what I use in my beef wellington, but of course that is triple the price of getting chicken or duck liver pate. I also bought morel mushrooms to go in the sauce these are a more expensive mushroom but no where near the cost of black truffles, which I use in my wellington recipe. I could not get fresh when I made this so I bought a 20g dried packet and used about half as it was just for two, I yielded around 11/2-2 Tablespoons of chopped morels (didn’t measure exact.)
Ingredients
2 Lamb fillets
90g Chantrelle mushrooms, finely chopped
4 Swiss brown mushrooms, finely chopped
25g Butter
2 Green onions, sliced finely
1 Tablespoon fresh chives, chopped
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh thyme leaves
1 Tablespoon double cream
salt and pepper to taste
50g Pate (chicken or duck liver, I used duck)
1 Sheet puff pastry
2 Pancakes, large enough to cover fillets
Sauce
1/2 Cup Madeira
1 Teaspoon beef stock
1 Teaspoon Cornflour
10g Dried Morels, soaked in water and chopped (see note above)
Method
1. Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.
2. Lightly flour a surface and roll out puff pastry, cut in half so you have 2 seperate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.
3. Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
4. Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.
5. Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min’s or until pastry is browned and risen.
Sauce
1. Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.
To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.
All photos taken by me unless otherwise stated.
