Wild Rice Stuffed Morels

Recipe by truffler1635




  • Soak rice in water to cover for 30 minutes.
  • Drain.
  • Dissolve bouillon cubes in 4 1/2 cups water, add pepper and bring to a boil.
  • Add rice slowly, so water doesn't stop boiling, turn down heat and simmer, covered, over low heat for 45 minutes.
  • Let sit off heat 15 minutes.
  • Drain off excess water.
  • In a skillet heat oil and butter.
  • Saute celery and onion until translucent, about 5 minutes.
  • Turn off heat and add thyme, parsley, garlic and salt and pepper to taste. Preheat oven to 350 degrees.
  • Prepare morels by brushing them off with a damp paper towel.
  • Trim off stems and, if necessary, enlarge the opening into the cap with a paring knife. Spread half the rice mixture in the bottom of a 2-quart casserole and top with butter.
  • Fill morels with as much of the rice mixture as each will hold.
  • Mound rice on top of each morel, and stand upright in the casserole. Repeat with remaining morels.
  • Drizzle with white wine and dust with Parmesan cheese if desired.
  • Cover and bake at 350 degrees for about 20 minutes.
  • Lower heat to 300 and bake until morels are resilient, but tender, about another 25 minutes.