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View Recipe. This creamless—but creamy—mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can't find fresh or dried morels, try other dried mushrooms, such as ...
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Add the drained morels and season with salt and pepper. Cover and cook over moderate heat until glazed, about 3 minutes. Carefully pour in the reserved soaking liquid, stopping before you reach the grit at the bottom. Boil until the liquid is reduced to 2 tablespoons and stir in the 1 tablespoon of remaining herbs. Cover the morels and set aside.
"Roasted Half Chicken" – half young chicken roasted in the oven and topped with morel cream sauce (made with dry morels, cremini mushrooms, fresh thyme, vinegar and cream, then blended), served with smashed peas (mixed with butter, chopped parsley, tarragon and chervil), garnished with sautéed miatakes, and pea shoots.
Set the morel confiture aside. Heat the remaining vegetable broth in a 1-quart saucepan over medium-high heat to a boil. Add the remaining dried mushrooms, the thyme sprig and garlic.
The sauce is made of shallots soaked in white wine and cooked in a tomato sauce, and mixed with sliced champignons, chanterelles and morels. A variation of the dish is a shortly [vague] roasted pork cutlet in sour cream topped with fried onions, chanterelles and bell pepper.
Leipziger Allerlei with morel-cress-Hollandaise sauce and potatoes. Leipziger Allerlei is a regional German vegetable dish that may be served as a main or side course. It is named after the city of Leipzig and consists of a mixture of various vegetables such as young peas, carrots, green beans, asparagus heads, morels, and celery.
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