No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dried morel mushrooms

Explore 4 recipes, 2 videos, and more

Individual Vegetarian Lasagnas, Part 2

expand

Individual Vegetarian Lasagnas, Part 1

expand

Mushroom Seasoning

expand

Morel And Scallion Omelet

Other Ideas:
Eggs, Main course, Omelets, Scallions
expand

Individual Mushroom Lasagnas with Crispy Breadcrumbs

Ingredients
  • 1/4 cup assorted dried mushrooms, such as Polish, porcini, and morel, rinsed
  • 2 garlic cloves, lightly crushed
  • 3 sprigs fresh thyme
  • 3/4 cup heavy cream
  • 2/3 cup homemade or low-sodium store-bought chicken stock
  • 1/2 small loaf rustic Italian bread (about 12 ounces), crust removed, bread cut into small cubes (about 1 1/2 cups)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter, room temperature
  • 1 medium leek, white and pale-green parts only, thinly sliced into half-moons and rinsed well (about 1 cup)
  • 4 1/2 cups thinly sliced fresh assorted mushrooms, such as cremini, oyster, chanterelle, and morel (about 1 pound)
  • Fresh Spinach Pasta Dough, cut into twenty-four 3 1/2-inch squares
  • 1 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese
expand

Creamy Mushroom Soup

Ingredients
  • 1 ounce each dried porcini, and dried morel mushrooms
  • 4 tablespoons unsalted butter
  • 1 onion, cut into 1/4-inch dice
  • 3 cloves garlic, minced
  • 1 1/2 pounds wild mushrooms, cleaned and coarsely chopped
  • 1/4 cup Madeira wine, or cognac
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh flat-leaf parsley, for garnish
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
expand

advertisement

advertisement

advertisement

advertisement