Recipes Morel Mushroom “Dumpling” Recipe 2 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Stuffed Onion (Ground Beef or Chicken) November 10, 2021 Rigatoni di Spago October 9, 2021 New Recipe: I learned to make yummy cakes during lockdown: Ketaki Kadam admin March 6, 2021 New Recipe: Sour Cream White Cake Recipe by The Daily Meal Contributors admin April 16, 2021 New Recipe: Vegan cooking: Desserts aimed at the not-too-sweet tooth admin March 11, 2021 Poke Bowl Sauce (sweet & smoky) September 8, 2021 About The Author More from this Author One Response cookingwithRobin September 29, 2021 Morel mushrooms have a rich earthy and nutty taste in addition to its mushroom flavor. They have a honeycomb appearance and the inside is hollow. The basic methods for cooking morels are to add them in soup or sauté them with butter. The most delicious way of cooking morels that I’ve found is to stuff them with a little bit of meat and steam them. The juicy meat filling will make the morels extra delicious! Imagine you are eating your favorite dumplings with a Shiitake mushroom wrapper! ​ [A video with detailed instructions can be found here.](https://youtu.be/T9tNv703GWM) ​ **Ingredients:** – 80g ground beef (80% lean and 20% fat) – 8 Morel mushrooms – 2 cloves of garlic – 2 dried chilis ​ Marinade: – 2 tsps soy sauce – 1 tsp (5ml) Chinese cooking wine – 1 tbsp (15ml) water or chicken stock – 1g salt – A pinch of black pepper – 1/2 tsp oil ​ **Directions:** 1. To prepare the morels, clean them with cold water. Because I am using dried morels, I followed the instructions on the packaging and soaked them in warm water for half an hour. Don’t throw away the water, we will use it to make a gravy later. 2. Cut off the morel stems for later use. Season the meat lightly and then stuff morels with the filling. 3. Bring the water to a rolling boil and steam the morels for about 8 minutes. 4. Sauté the morel stems with garlic and dried chilis for about 3-4 minutes using medium heat. Place them on a plate. 5. Add about 4 ounces of the mushroom water and a pinch of salt. Don’t forget to add the morel juice from the steamer. Add 1 tbsp starch water to thicken the liquid. Keep stirring until you get the gravy consistency as you like. 6. Boil some noodles and we are ready to eat! ​ **Notes:** If you don’t know what morel mushrooms taste like, think of them like shiitake mushrooms which might be easier to find in stores. Their flavors are somewhat comparable. The Morel mushrooms have a more earthy and nutty flavor, and that makes it taste richer and more mellow than shiitake mushrooms. They are less fragrant than shiitake mushrooms when you make them into a soup. That’s why I like the steaming method because it naturally reserves the mushroom juice as well as its bouncy and meaty texture. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.