CRAB STUFFED MOREL MUSHROOMS
Fresh or dried morels stuffed with crabmeat, baked under a dust of buttered breadcrumbs is a classic appetizer, and a great way to use dried morels in the off-season. Makes about 15 medium to large morels (giant morels are another story). Feel free to scale the recipe to your needs.
Provided by Alan Bergo
Categories Appetizer
Number Of Ingredients 14
Steps:
- If you're using fresh morels, skip to cutting the morels with a scissors.
- Soak the dried morels (fresh morels never need soaking, no matter what Grandpaddy said) in room temperature water to cover.
- You want to use clean mushrooms here. If, for any reason you suspect your morels are especially sandy, rehydrate them in a larger volume of water so that you can swish them vigorously to remove grit.
- When the dried morels are hydrated, squeeze them dry, save the liquid for making a pan sauce or adding to a soup, some other purpose, or discard.
- Trim the ends of the mushrooms to clean them up a bit and make for a pretty presentation (optional).
- Using a scissors, cut open one side of each morel. Large morels that will be easy to stuff can be left whole, but I prefer to cut them to make stuffing easier. Reserve the cut morels.
- For the crab filling, combine all the filling ingredients gently, trying to keep some of the crab pieces intact, then taste a spoonful. Adjust the seasoning as needed for salt, lemon zest, herbs, and whatever else you like until it tastes good to you. Lemon zest is important here as this is a heavy dish--the citrus acts as the high note of a song, lifting it up and lightening it.
- Preheat the oven to 450
- Take a tablespoon or so of the filling and stuff each morel, then fold them closed. Put the morels, cut side down in a baking dish that will fit them snugly, sprinkle with the breadcrumbs and parmesan, drizzle over the butter and bake for 15-20 minutes or until golden and puffed, then serve. They're great by themselves, alongside a steak or as a lunch with a green salad.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
STUFFED MOREL MUSHROOMS
You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!
Provided by Tarilbrown
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 9h20m
Yield 8
Number Of Ingredients 14
Steps:
- Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.
- Drain mushrooms, rinse well, and set out to dry on a clean towel.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
- Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
- Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon.
- Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
- Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 4.4 g, Cholesterol 71.6 mg, Fat 13 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 7.7 g, Sodium 356.3 mg, Sugar 0.7 g
MASHED POTATOES WITH CREAM
Delicious and creamy mashed potatoes.
Provided by Crystal Sanders
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a mixing bowl.
- Add cream, butter, salt, and pepper to the potatoes. Mix until smooth and creamy, adding more cream for creamier potatoes.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 38.3 g, Cholesterol 95 mg, Fat 30.2 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 18.9 g, Sodium 136.8 mg, Sugar 1.7 g
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
CREAMY STUFFED BAKED POTATOES
My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
MORELS STUFFED WITH CREAMY MASHED POTATOES
Morels vary in size; look for larger ones for stuffing.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
Steps:
- Fill a medium stockpot with water; add potatoes and 1 tablespoon salt. Cover, and bring to a boil. Reduce heat to medium high; boil gently, uncovered, until tender, about 45 minutes. Drain. Hold potatoes in a clean kitchen towel, and peel. Pass potatoes through a ricer into a medium bowl. Cover with foil, and set aside.
- Meanwhile, fill a large bowl with cool water. Add 1 teaspoon salt and lemon juice. Place morels in the bowl for about 3 to 4 minutes, pushing them down into the water several times to clean them. Drain on paper towels. Gently pat dry; let stand to dry while continuing recipe.
- Place ramps in cold water; let stand for 5 minutes to rid them of dirt and sand. Lift out of the water, drain in a colander, and pat dry. Melt 1 tablespoon butter in a small skillet over low heat. Add ramps, 1/4 teaspoon salt, and 1/8 teaspoon pepper; saute until soft and translucent, about 10 minutes.
- In a small saucepan (or in the microwave), combine 2 tablespoons butter, cream, and milk; bring to a boil. To the riced potatoes, add ramps, butter-cream mixture, Parmesan, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper; mix to combine well.
- Preheat oven to 350 degrees. Fill a pastry bag with 1/4-inch round tip with mashed potatoes. Insert the tip into the opening at the top of a morel, and pipe potato mixture in until morel is full. Transfer to a baking sheet. Repeat process with remaining potatoes and morels. (Stuffed morels can be prepared up to this point 1 day in advance and stored, covered, in the refrigerator.)
- In a small saucepan (or in the microwave), melt remaining 2 tablespoons butter over medium-low heat. Brush tops of morels with butter, and transfer to the oven. Bake until morels are tender and potatoes are hot and slightly golden, about 20 minutes if morels are baked right away and 30 minutes if prepared the day before. Serve immediately on a bed of reserved ramp greens.
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