Monday, May 8, 2017

Morel Mushroom Dolmades

Fried, sautéed or simmered in a hearty stew, I haven’t found a recipe where I didn’t like morels. But as a food blogger, I’m constantly challenged to find different ways to utilize wild ingredients every year. This recipe was inspired by one of my good friends who served Greek dolmades at a dinner party last spring. Her husband is Greek so these delicious morsels of tender rice, minced lamb, onion and herbs stuffed in grape leaves show up at their dinner table often. As an appetizer or side, dolmades are supposed to be served cold or at room temperature. This is a great dish if you need to begin preparing dinner the day before.     

When thinking of a new way to prepare morels this year, I thought of Libby’s dolmades dish and how morels, known for being rich and meaty, would make a great alternative to minced lamb. I was right— I made a large batch and they were gone by the next day. The morels added a nice umami element to these little bites. I didn't miss the meat, but the great thing about this dish is that you can fill them with whatever you want. Here’s my simple version of dolmades developed for Outdoor Channel.

To view the recipe, visit Outdoor Channel online: http://outdoorchannel.com/article.aspx?id=51491&articletype=article&key=morel-mushroom-dolmades-recipe

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