Vegetarian — dried morels
Morels stuffed with Sbrinz
Large dried morels are transformed into stuffed bites with mascarpone and sbrinz, coated in a herb dressing. An elegant vegetarian dish that can also be served as a starter.
- Serves
- Serves 6
- Preparation
- 25 min
- Cooking
- 25 min
Ingredients
Method
Soak the morels for about fifteen minutes in water. Remove and drain them.
Strain about 100 ml of soaking liquid through a coffee filter. Collect this liquid, bring it to the boil with the stock, then lower the heat. Drop in the morels and leave them to simmer for about five minutes. Drain them, keep four tablespoons of stock and leave to cool.
In a bowl, mix the mustard, vinegar, oil and cooking liquid thoroughly to form a dressing. Season with salt and pepper.
Mix the mascarpone, grated Sbrinz and thyme. Season, transfer into a piping bag and carefully stuff each morel.
Arrange the stuffed morels on a bed of salad leaves. Drizzle with the dressing and serve at once.