Lemon, Mascarpone, & Kale Stuffed Morels
Stuffed Morel Mushrooms with Lemon, Kale, and Mascarpone
Sure, fresh morel mushrooms are spectacular but their season of availability is short and it only comes around once a year. For me, waiting until springtime to enjoy the earthy, one-of-a-kind flavor of Morchellas would be an excruciating culinary sentence. Good news—neither you nor I have to wait. Unlike many other dehydrated edible delights, morel mushrooms maintain their unique flavor, shape, and texture once rehydrated, which means we can utilize these delectable fungi in dishes any time our hearts desire!
I’ve been known to use dried morels in all kinds of dishes—from spice crusts on lamb to the featured ingredient in a twist on Mexican mole and of course, more expected uses, like risottos. I’ll tell you a little secret about me though, I will look for any excuse to stuff delicious ingredients to the brim with more delicious ingredients.
That brings us to my latest creation: stuffed morel mushrooms! I filled them with a mix of creamy and tangy ingredients that really bring out the natural flavor of these savories of the forest floor. The mascarpone adds a subtle sweetness that works beautifully with the earthy flavor of the morels and fresh kale. The lemon adds a refreshing bite that functions as a comestible officiant, marrying the other primary and secondary ingredients into a beautiful, comforting dish that you just won’t be able to get enough of.
This dish can be served as an entree or appetizer and is an excellent option for vegetarians (but still hearty enough to please any meat-eater).
Lemon, Mascarpone, & Kale Stuffed Morel Mushrooms
- 1 ounce dried morel mushrooms
- ⅓ cup mascarpone
- ¼ cup cream cheese
- 3 teaspoons heavy cream
- 3 tablespoons lemon juice, divided
- 1 teaspoon lemon zest
- 1 cup fresh kale, stems removed and chopped
- ¼ teaspoon sea salt, plus a dash
- 1 tablespoon balsamic vinegar
- 2 tablespoon sweet cream butter
- Preheat oven to 350℉.
- Place your dried morel mushrooms in a bowl and cover with water to rehydrate. Let soak for at least 20 minutes.
- Massage 2 tablespoons of the lemon juice and ¼ teaspoon salt into the kale until it turns deep green and is softened.
- While the morels are rehydrating, place the mascarpone, cream cheese, lemon zest, cream and 1 tablespoon of lemon juice in food processor and blend thoroughly.
- Add the kale mixture and pulse lightly
- When the morels are fully rehydrated, drain and reserve the mushroom broth.
- Transfer ¾ cup of mushroom broth to a small saucepan along with the butter, balsamic vinegar, and a dash of sea salt and cook over medium heat until reduced by half.
- Place the lemon mascarpone mixture into a piping bag or a zip-sealed bag with a small corner cut off.
- Carefully pipe the mixture into each of your rehydrated mushrooms and place them onto a greased sheet pan.
- Use a basting brush to paint the balsamic mixture over the mushrooms.
- Bake the mushrooms for 15 minutes.
*Alternative cooking option: Dip the mushrooms in an egg wash, followed by bread crumbs. Heat ¼ -inch of olive oil in a pan and fry the mushrooms on both sides.
Drizzle with additional balsamic mushroom reduction and top with lemon zest. Serve over fresh or sauteed greens, risotto, pasta, or as an impressive standalone appetizer.
Not a fan of kale? No problem, simply leave it out or replace it with spinach. For a meaty twist on this dish, add a bit of cooked, sweet, ground Italian sausage.
Order your dried wild morel mushrooms here!
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