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Morels Stuffed With Panade Paste


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  • 4 bacon slices cut into 1" slices
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons butter
  • 1/2 cup fine bread crumbs
  • Freshly-ground white pepper to taste
  • 1/3 cup half and half or more
  • 30 morels - (to 35) large enough to be
  • filled through the stem
  • 3 tablespoons butter - (to 4)
  • 1/4 cup Madeira


Servings 12


Step 1

To make the Panade Paste, fry the bacon until very crisp. Remove from the pan with a slotted spoon and drain on a paper towel. Allow the bacon to cool. Blend it in a blender or food processor with the parsley until it is almost a paste.

Melt the 2 tablespoons butter in a small saucepan. Add the bread crumbs, bacon-parsley mixture, and the white pepper. Stir for 1 minute or until the bread crumbs are slightly browned. Turn off the heat and blend the cream slowly into the bread crumb mixture until it becomes a pliable paste.

Prepare the morels by trimming the stems to accommodate the filling. Fill each morel, using a pastry bag. Melt 3 to 4 tablespoons butter in a large sauté pan or skillet. Sauté the morels until they are brown on all sides. When nearly done, pour the Madeira over the morels. Quickly turn each morel to coat it with the sauce.

This recipe yields 12 to 15 appetizer servings.

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