Tortelloni With Morels And Chanterelles Recipes

TORTELLONI WITH MORELS AND CHANTERELLES

Steps:

• In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots, and saute until translucent, about 4 minutes.
• Add morels and chanterelles, and saute until liquid is released and evaporated and they are tender, 10 to 12 minutes. Add Madeira; scrape up any bits on bottom with a wooden spoon. Add stock, salt, and pepper; simmer until reduced by one fourth, about 5 minutes.
• Stir in tarragon and cream; simmer until slightly thickened. Reduce heat to low. Add remaining 4 tablespoons butter; stir. Meanwhile, bring a large pot of water to a boil; add salt. Add tortelloni in batches of 12; cook until al dente, about 5 minutes, and remove with a slotted spoon. Divide tortelloni among bowls; spoon sauce over them. Garnish with Parmesan and tarragon; serve.

MOREL SAUCE

Steps:

• Melt 1/4 cup butter in a large skillet over medium heat. Add onions and garlic; saute until onions are soft and translucent, about 10 minutes. Transfer to a bowl, and set aside.
• In the same skillet, melt 1/2 cup butter over medium heat. Add morels, and season with salt and pepper. Saute until morels are soft and their released juices have reduced so they just cover bottom of pan, about 20 minutes.
• Return onion mixture to skillet. Add wine, and cook until it has reduced by half, about 7 minutes. Add chicken stock and cream; cook, stirring occasionally, until liquid is bubbling and starts to thicken, 18 to 20 minutes. Season with salt and pepper. Remove from heat, and stir in dill just before serving.

17 WAYS TO COOK MOREL MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious morel mushroom recipe in 30 minutes or less!

CHANTERELLES ON TOAST

Steps:

• Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
• Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
• Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.