Morel Quiche
One pound Morel Mushrooms
1/4 pound Bacon
1/2 Cup chopped onions
1/2 Cup chopped green peppers
1-1/2 Cups shredded (baby) Swiss Cheese
1-1/2 Cups milk
3/4 Cup bisquick
3 Eggs
1 Teaspoon salt
1/4 Teaspoon pepper
Prepare BASIC BACON & MOREL mixture.
Preheat oven to 400 degrees. In a 10 inch, lightly coated (butter/spray) pie pan mix bacon mushrooms, onion, green pepper and cheese. In medium-sized bowl, mix milk, eggs, bisquick, salt and pepper. Beat until smooth. Pour into pan. Bake 35-40 minutes or until inserted toothpick comes our clean.
BASIC BACON & MORELS
Use any amount of morels and one-forth as much bacon. this is great itself, easy and fast to prepare in the field or at home.
Cut bacon into small pieces. Fry until ready to remove and eat, but leave in pan. Do not drain grease. Add clean split morels. Liquid will become “soupy”. Cook until grease returns to clarity. Mixture will make a light “popping” noise. Drain. Eat or use.
Cream of Morel Mushroom Soup
Morel Mushrooms Yields 4-6 Servings
One pound Morel Mushrooms
Juice of one lemon
6 Tablespoons butter
2 Tablespoons onion, chopped
1 Small clove garlic, chopped
Salt
Pepper
5 Tablespoons flour
4-1/2 Cups stock (beef, chicken or re hydrated morel juice)
1/2 Cup heavy cream
Chop morels finely. Sprinkle with lemon juice. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but is not brown. Add morels and cook until juices are absorbed by the mushrooms. Season to taste with salt and pepper.
Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually stirring constantly to avoid any lumps. Simmer 20 minutes. Add the mushroom mixture and simmer an additional 10-15 minutes. Correct seasonings. Take off heat and add cream. Serve hot.
Morel Mushroom Rice Pilaf
Morel Mushrooms Yields 4 Servings
3 Tablespoons olive oil
3 Tablespoons onion, chopped fine
1 Cup long-grain rice
1/2 Teaspoon salt
1/4 Teaspoon freshly ground pepper
2 Cups beef broth
1 Ounce dried morel mushrooms, soaked
2 Tablespoons butter
Saute morels in butter for five minutes. Set aside. Heat olive oil in saucepan. Add onion and cook, stirring often, until soft. Add rice and cook over low heat, stirring constantly, for three minutes. Add salt, pepper, beef broth and mushrooms. Cover and simmer 20 minutes or transfer to a covered casserole and bake at 350 degrees for one hour.
Morel Mushroom Sauce
1 Ounce dried morel mushrooms, soaked
Reserving 1/2 cup of soaking liquid
1/4 Cup of water
1/4 Cup sugar
1/4 Cup red wine vinegar
3 tablespoons unsalted butter
1Tablespoon Balsamic Vinegar
2 Cups dry red wine plus additional to taste
2 Cups chicken stock
1/3 Cup finely chopped shallots
Fresh lemon juice to taste
In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red wine vinegar and 1 tablespoon balsamic vinegar down side of pan. Stir mixture over moderate heat until caramel is dissolved, about 3 minutes. Remove pan from heat.
In a heavy saucepan cook morels in butter, stirring over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup about 15 minutes.
Add stock and reserved morel soaking liquid and reduce to about 1-1/4 cups, about 15 minutes. Remove pan from heat and stir in caramel mixture. Add morels to sauce with salt and pepper to taste. If desired stir in additional Balsamic Vinegar, 1 tablespoon at a time, and lemon juice.