Yield: 1 servings
|2 tablespoons||Plus 1 teaspoon butter|
|1 pounds||Fresh morels; chopped|
|¼ cup||Minced shallots|
|2 teaspoons||Chopped garlic|
|\N \N||Freshly ground black pepper|
|¼ cup||Fine dried bread crumbs|
|¼ cup||Grated Parmigiano-Reggiano cheese|
|\N \N||White truffle oil; to taste|
|12 larges||Fresh morels; wiped clean|
|2 cups||Hollandaise Sauce|
|1 \N||Fresh white truffle|
|1 tablespoon||Chopped chives|
Preheat oven to 375 degrees F.
Butter a medium gratin dish with 1 teaspoon of the butter. In a food processor, fitted with a metal blade, combine the chopped morels, shallots and garlic. Pulse the mixture, several times to chop coarsely. In a large saute pan, over medium heat, melt the remaining butter. Add the mushroom mixture. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and stir in the bread crumbs and cheese. Season to taste with truffle oil. Cool completely. Make a small slit on 1 side of each of the whole morels. Stuff each with about 2 teaspoons of the stuffing. Press to close.
Place the stuffed morels in the prepared pan. Pour the Hollandaise Sauce over the morels. Place on the next to the top rack in the oven. Bake until the top is golden, about 10 to 12 minutes. Remove from the oven. Spoon the morels onto serving plates. Garnish with shaved truffles and chives.
Yield: 4 appetizer servings
Converted by MC_Buster.
Per serving: 536 Calories (kcal); 41g Total Fat; (65% calories from fat); 11g Protein; 38g Carbohydrate; 140mg Cholesterol; 3286mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 8 Fat; 2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC32 Converted by MM_Buster v2.0n.