↞ recipe box start page
Category: super salads
Prep Time: Cook Time: Total Time:
1 lb fresh morels (1-2 inch Caps)
3 cups crushed saltines(place in bowl)
3 eggs (place in bowl)
1 cup all purpose flour(place in pan)
1 cup canola oil
8 ounces goat cheese (cut into 6 even slices)
2 spring chives
2 spring fresh thyme
1 tsp cracked black pepper
1 bunch fresh baby arugula
1/2 cup white granulated sugar
1/4 cup cider vinegar
2/3 cup blackberry jam (fresh berries)
Salt & pepper to taste
1.Soak Morels in 2 cups of cold water with 1/2 tsp of salt for 10 minutes
2. Remove morels from the water and pat dry with a paper towel
3. Crack egg and mix until frothy,
4. Place morels in a small rectangle pan and lightly dust with flour.(coat both sides)
5.Shake excess flour off and place morels into egg mixture
6.Lightly drain egg and place morels into the saltine crumbs,lightly coat and set aside
7. Pre-canola oil over medium heat in a skillet.
8. Place morels into oil when hot. Turn mushrooms when brown and remove from pan. Repeat process until all mushrooms are cooked. Set aside for later.
9. Finely Chop herbs, place on a plate with cracked pepper. Roll goat cheese into herbs, making a crust
10. Slice into 6 even slices
11. Wash arugula and set aside
12. Take the sugar add in a sauce pan over medium heat, stirring until becomes a liquid and golden brown.
13. Add cider vinegar, stir until dissolved.
Bring to a boil, add blackberry jelly or fresh berries
14. Place arugula in a bowl,lightly toss gastrique as desired.
15. Place goat cheese on a plate
16. place the arugula on top
17. Place the morels on top of the greens
18. Season with salt and pepper
view more member recipes
Fried Morel Salad
view my recipes
print
save
Category: super salads
Prep Time: Cook Time: Total Time:
1 lb fresh morels (1-2 inch Caps)
3 cups crushed saltines(place in bowl)
3 eggs (place in bowl)
1 cup all purpose flour(place in pan)
1 cup canola oil
8 ounces goat cheese (cut into 6 even slices)
2 spring chives
2 spring fresh thyme
1 tsp cracked black pepper
1 bunch fresh baby arugula
1/2 cup white granulated sugar
1/4 cup cider vinegar
2/3 cup blackberry jam (fresh berries)
Salt & pepper to taste
1.Soak Morels in 2 cups of cold water with 1/2 tsp of salt for 10 minutes
2. Remove morels from the water and pat dry with a paper towel
3. Crack egg and mix until frothy,
4. Place morels in a small rectangle pan and lightly dust with flour.(coat both sides)
5.Shake excess flour off and place morels into egg mixture
6.Lightly drain egg and place morels into the saltine crumbs,lightly coat and set aside
7. Pre-canola oil over medium heat in a skillet.
8. Place morels into oil when hot. Turn mushrooms when brown and remove from pan. Repeat process until all mushrooms are cooked. Set aside for later.
9. Finely Chop herbs, place on a plate with cracked pepper. Roll goat cheese into herbs, making a crust
10. Slice into 6 even slices
11. Wash arugula and set aside
12. Take the sugar add in a sauce pan over medium heat, stirring until becomes a liquid and golden brown.
13. Add cider vinegar, stir until dissolved.
Bring to a boil, add blackberry jelly or fresh berries
14. Place arugula in a bowl,lightly toss gastrique as desired.
15. Place goat cheese on a plate
16. place the arugula on top
17. Place the morels on top of the greens
18. Season with salt and pepper
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Morel Mushroom Cream Sauce With Pasta
by ICOOK2
1 to 2 ounces dried morel mushrooms (or 8 ounces fresh morel mushrooms, cleaned and halved lengthwise*) 3 cups chicken stock or broth 1/4 cup unsalted butter 1/3 cup finely chopped shall
by ICOOK2
1 to 2 ounces dried morel mushrooms (or 8 ounces fresh morel mushrooms, cleaned and halved lengthwise*) 3 cups chicken stock or broth 1/4 cup unsalted butter 1/3 cup finely chopped shall
Fried Chicken Salad
by sgre52160
1/2 lb. bacon, cooked crisp, drained and crumbled 1 bag of Spring Greens 1 carrot, scraped and julienned 1 cucumber, washed and chopped 1 red or green bell pepper, seeded and chopped Olive oil 1
by sgre52160
1/2 lb. bacon, cooked crisp, drained and crumbled 1 bag of Spring Greens 1 carrot, scraped and julienned 1 cucumber, washed and chopped 1 red or green bell pepper, seeded and chopped Olive oil 1
view more member recipes