Sometimes an idea popped into my head and I just have to try it out. Today I cooked a new dish. When I do so, I often put (signatory mine). This idea has been ‘brewing’ for awhile now. The morels have been sitting in the cupboard for more than a year. I am going to buy some more soon so it is time to advance from idea into tummies.
The other day I made some of my preferred chicken and prawns paste. Today I stuffed the morels with them, coated with breadcrumbs, fried, sauced and served. Both the cook and the taster aka hubby are wearing wide beaming smiles. One is happy that an idea which had been brewing for a year finally came to fruition. The other is happy from eating because he loves all manner of fungi.
Note: Sauce was the broth from soaking the morels mushrooms. It included cornflour, mushrooms granules, and a touch of salt & pepper. Add oyster sauce and a dash of sherry. Lastly add in a pinch of sugar.
TIP – I did not pour sauce on top all over because we are not finishing them all at once. So sauce only on your bowl before eating.
