Wild Rice Stuffed Morels Recipes

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.

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.

Steps:

• Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
• Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
• To bake stuffing in turkey:
• Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
• Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.

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.

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.