1. Preheat oven to 300 degrees. 2. Rinse morels, then place in a small bowl covered with two cups hot water and let sit for 20 minutes. 3. Drain morels, straining and reserving soaking liquid; chop and set aside. 4. Break bread into large pieces, place on a cookie sheet and dry in oven for 15 minutes; set aside. 5. Melt butter in a large skillet over medium low heat. Add onions and celery and cook stirring occasionally until soft. 6. Add morels, fresh mushrooms, 1 cup reserved liquid and stock and cook until mixture is almost dry, about 30 minutes; set aside. 7. Raise oven heat to 350 degrees. 8. Combine bread, eggs, parsley, tarragon, sage and celery leaves in a large bowl and mix well. 9. Stir in cooked mushroom mixture and season with salt, pepper and nutmeg. 10. Transfer to a greased 9 X 12 baking dish and bake uncovered until top browns about 35 minutes. Recipe by: Saveur Magazine - November 1997 Posted to recipelu-digest Volume 01 Number 168 by RecipeLu
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1358g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1604 (72%)|
|Amt Per Serving||% DV|
|Total Fat 178.2g||238 %|
|Saturated Fat 84.7g||423 %|
|Monounsaturated Fat 58g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 3445.3mg||1060 %|
|Sodium 3231.6mg||111 %|
|Potassium 2041.2mg||54 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 39.8g|
|Protein 119.5g||171 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2233
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!