MAKANDA, IL (KFVS) - Spring flowers are in bloom, the trees are starting to sprout and morel mushrooms are popping up. It's the time of year when morel madness hits the Heartland. Many folks head outdoors to orchards and forests in search of the season's first mushroom. This week's Heartland Cook is a mushroom expert who won't reveal his secret morel spots, but did share a really tasty recipe. Joe McFarland is an author and naturalist shares his recipe for Morel-stuffed Puff Pastry that packs a fancy flavor in an easy-to-make appetizer.
- 1 ½ cups fresh Morel Mushrooms
- 2 Tablespoon Butter
- 1 Tablespoon Shallots
- 1 Tablespoon Garlic
- ½ cup Heavy Whipping Cream
- ¼ cup Dry White Wine
- 2 Tablespoons Madeira Wine
- Salt & Pepper (to taste)
- Puff pastry (pre-baked)
Sauté morel mushrooms in butter along with shallots and garlic. Add dry white wine and continue to cook until some moisture evaporates.
Add heavy whipping cream and Madeira wine to the pan and reduce until desired consistency. Add salt and pepper to taste.
Serve over pre-baked puff pastry.