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Recipe Detail Page
Crab & Chorizo-Stuffed Morels with Garlic Butter
Spring 2013
These tapas-style morels make for great pre-dinner or cocktail snacks. The filling is enough for 20 large morels, each about 1½ inches (4 cm) long. If the mushrooms available to you are smaller, adjust the number accordingly, though avoid very small morels, as stuffing them will prove a challenge.
Serves 4 to 6
GARLIC BUTTER
¼ cup (60 mL) salted butter, softened
2 tbsp (30 mL) chopped parsley
2 cloves garlic, finely chopped
CRAB & CHORIZO STUFFING
1 tbsp (15 mL) butter
1 small shallot, finely chopped
¼ cup (60 mL) finely chopped dry-style chorizo
½ cup (125 mL) finely chopped fresh bread crumbs
1 can (125 g) chunk crabmeat, well drained
¼ tsp (1 mL) sweet smoked paprika
Salt and freshly ground pepper
20 large morels, cleaned
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
1 Preheat oven to 375°F (190°C).
2 For the garlic butter, stir together butter, chopped parsley and garlic; set aside.
3 To prepare stuffing, melt butter in a large nonstick skillet over medium heat. Add shallot and chorizo to pan and cook, stirring frequently, until chorizo is crisp, about 3 minutes. Stir in bread crumbs and continue to cook for an additional 3 to 4 minutes or until bread crumbs are golden. Add crabmeat and smoked paprika to pan; stir to break up crabmeat somewhat. Remove from heat. Add half of the garlic butter to pan (set aside remaining half) and stir until melted and evenly distributed. Season to taste with salt and freshly ground pepper.
4 Trim morels of their funnel-shaped stems, discard stems, and carefully fill each mushroom with stuffing. Heat a large ovenproof skillet over medium-low heat; add butter and olive oil to pan, and once foaming, fry morels, gently turning from time to time, until golden on all sides, about 3 minutes total.Place pan in oven and roast for an additional 3 to 4 minutes or until stuffing is warmed through. While morels are roasting, melt remaining garlic butter in a small saucepan over medium heat. Allow to foam briefly and remove from heat.
5 Skewer warm mushrooms with cocktail picks, drizzle with garlic butter and serve immediately.
Serves 4 to 6
