Pacific Feast by Jennifer Hahn

Author:Jennifer Hahn [Hahn, Jennifer]
Language: eng
Format: epub
Publisher: The Mountaineers Books
Published: 2012-02-12T22:00:00+00:00

MOREL RECIPES

Morels Stuffed with Shrimp Mousse

Kirsten Dixon and Margaret Leibenstein, Tutka Bay Lodge,

Homer, Alaska

A mild-flavored seafood stuffing of scallops and shrimp blends wonderfully with the earthiness of morel mushrooms. Leaving the mushroom intact presents the morel in its naturally beautiful and classic shape. By making the stuffing ahead, this recipe can be savored in your camp kitchen when you set out on your annual quest for the elusive black morel.

Yield: 4 servings

16 very large morels

10 medium shrimp, shelled and deveined

10 medium scallops, tough muscles removed

1 egg white, chilled

1 shallot, peeled and minced

Salt and freshly ground pepper

1/4 cup heavy cream, chilled

2 tablespoons (1/4 stick) unsalted butter, melted

Wash the morels to remove any grit. Cut off the stems at the base of the caps. Drain the morels on paper toweling.

Purée the seafood in a food processor. Chill thoroughly. Add the egg white and shallot to the seafood. Process until smooth and firm. Season with salt and pepper. Add the cream to the mixture, processing just until blended. Chill the seafood mixture for 15 to 30 minutes. The mixture should be firm enough to hold a shape.

Preheat the oven to 350 degrees F. Fill a pastry bag fitted with a straight tip with the seafood mixture. Fill the morels with the mixture.

Butter a small casserole baking dish large enough to hold the morels. Stand the morels upright in the dish and drizzle the melted butter over the mushrooms. (NOTE: If your smallest baking dish is too large for the stuffed mushrooms to stand upright, pack the morels tightly into ramekins.) Set the baking dish (or ramekins) into a larger baking dish. Add about l inch of boiling water to the outer pan to make a hot water bath. Cover the mushrooms, transfer to the oven, and bake for 20 minutes. Baste once with the morel–seafood liquid. Serve warm.

AUTHOR’S NOTE: If you don’t have fresh morels, reconstituted ones work surprisingly well.

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