Morel mushrooms, also known as morillas or máslaki in some Latin American countries, are fungi recognized by their characteristic honeycombed appearance. Their name comes from the similarity of their cap to a beehive. These culinary delights have a European origin, especially in Spanish and French cuisine, where they are highly prized for their intense flavor and unique texture. In various regions of Latin America, although they are less known, morels are equally valued, and in some countries their preparation varies according to the available local ingredients. Traditionally, they are consumed fresh or dried, and are used in stews, soups, and stuffings, being an excellent option for those who enjoy cooking with wild ingredients.
Morels stuffed with wild rice
How to Prepare Wild Rice Stuffed Morels
Ingredients: Wild rice, water, chicken bouillon cubes, pepper, olive oil, butter, celery, onion, fresh thyme, parsley, garlic, salt and pepper, morels, white wine, and parmesan cheese.
Steps:
Soak the rice in enough water to cover it for 30 minutes.
Drain.
Dissolve the bouillon cubes in 4 1/2 cups of water, add pepper, and bring to a boil.
Add the rice slowly so the water does not stop boiling, reduce the heat and simmer, covered, over low heat for 45 minutes.
Let it rest off the heat for 15 minutes.
Drain any excess water.
Heat the oil and butter in a skillet.
Sauté the celery and onion until translucent, approximately 5 minutes.
Turn off the heat and add thyme, parsley, garlic, salt, and pepper to taste.
Preheat the oven to 350 degrees.
Prepare the morels by brushing them with a damp paper towel.
Trim the stems and, if necessary, widen the opening of the cap with a small knife.
Spread half of the rice mixture on the bottom of a 2-quart baking dish and cover with butter.
Stuff the morels with as much of the rice mixture as they can hold.
Form mounds of rice on top of each morel and place them standing up in the dish.
Repeat with the remaining morels.
Drizzle with white wine and sprinkle with parmesan cheese if desired.
Cover and bake at 350 degrees for approximately 20 minutes.
Reduce the heat to 300 and bake until the morels are firm but tender, approximately another 25 minutes.
Ingredients (15)
- Wild Rice
- Water
- Chicken Broth Cubes
- Pepper
- Olive Oil
- Butter
- Celery
- Onion
- Fresh Thyme
- Parsley
- Garlic
- Salt And Pepper
- Morel Mushrooms
- White Wine
- Parmesan Cheese
Instructions (33 steps)
- 1 Soak the rice in water until covered for 30 minutes
- 2 Drain
- 3 Dissolve the bouillon cubes in 4 1/2 cups of water
- 4 add pepper and bring to a boil
- 5 Add the rice slowly
- 6 so that the water does not stop boiling
- 7 lower the heat and cook on low heat
- 8 covered
- 9 for 45 minutes
- 10 Let it rest off the heat for 15 minutes
- 11 Drain the excess water
- 12 In a skillet
- 13 heat the oil and butter
- 14 Sauté the celery and onion until translucent
- 15 approximately 5 minutes
- 16 Turn off the heat and add thyme
- 17 parsley
- 18 garlic
- 19 salt
- 20 and pepper to taste
- 21 Preheat the oven to 350 degrees
- 22 Prepare the morels by brushing them with a damp paper towel
- 23 Trim the stems and
- 24 if necessary
- 25 enlarge the opening of the cap with a small knife
- 26 Spread half of the rice mixture on the bottom of a 2-quart baking dish and cover with butter
- 27 Fill the morels with as much rice mixture as they can hold
- 28 Form mounds of rice on top of each morel and place them standing up in the dish
- 29 Repeat with the remaining morels
- 30 Drizzle with white wine and sprinkle with parmesan cheese if desired
- 31 Cover and bake at 350 degrees for approximately 20 minutes
- 32 Lower the heat to 300 and bake until the morels are firm but tender
- 33 approximately another 25 minutes
Nutritional Information
Calories:
60 kcal
Protein:
0g
Carbohydrates:
3g
Fat:
2g
Azúcar:
0g
Sodio:
4mg