Here’s the idea I told them I’d like to try: “Oooh, I’ve never tried morels so I’d want them pretty much intact to be able to really taste them. I’d probably stuff them with something, maybe goat cheese and some fresh herbs and shrimp or lobster. Yum!” I was one of the lucky ones selected, so now you can go vote for my dish so I can win some fresh morels to experiment with! I wanted to bribe you with some morels of your own, but my husband said that’s unethical and I guess I actually kind of agree with him. There’s a reason we’re married 🙂
Goat Cheese, Scallop and Bacon Stuffed Morels with Morel and Truffle Oil Pasta
5 large dried morels
1/4 cup white wine
1/4 cup chicken stock
1/2 cup water
2 TBS goat cheese
1 tsp dried parsley
1/2 tsp dried chives
pepper to taste
1 slice bacon cooked till crispy
2 cups of dried egg noodles
1 TBS butter
3 TBS minced red onion
2 TBS red wine vinegar
1 TBS heavy cream
1 TBS balsamic vinegar
few drops of truffle oil
Combine white wine, chicken stock and water and soak morels in it for at least 8 hours. I like to nest another bowl on top to hold the morels down. Once they’re hydrated, remove the morels but save the rehydrating juice.
Preheat oven to 400 degrees. Mix goat cheese with parsley, chives and pepper (make sure to crush the herbs between your fingers first). Stir in 2 TBS of the rehydrating juice until a nice paste is formed. Crumble the bacon finely and mix into the cheese paste. Pan sear the scallop about 3 minutes on each side. Chop it finely and stir into cheese paste. Stuff four of the morels with the cheese and scallop mixture and place in a baking dish. Bake for 15 minutes.
Boil Pasta according to package instructions. Chop the fifth morel. In a saucepan, melt butter and then saute chopped morel and onion. Add the rest of the rehydrating juice and boil until reduced by half. In a blender, puree the morel and onion mixture. Return it to the saucepan and add red wine vinegar and cream. Simmer another 5 minutes, remove from heat and add balsamic vinegar and truffle oil.
Place the pasta on plates (I like to put mine on a bed of arugala). Pour sauce over the top. Remove stuffed morels from pan and spoon into cheese mixture that’s leaked out back into them. Place stuffed morel on top of pasta.
If you like this recipe, please VOTE FOR ME in the recipe contest. Thanks!
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.