 | | Directions |
- Measure 2½ cups of warm water and place in bowl. Add dried morel mushrooms to warm water and allow the mushrooms to reconstitute for approximately 45 minutes. Save the liquid and strain through a fine mesh strainer, cheese cloth, or other loosely woven fabric.
- In a medium size sauce pan, add strained morel stock, salt and wild rice. Bring to a boil, reduce heat and simmer approximately 40-45 minutes. Drain off any excess water.
- In a large skillet, melt butter over medium high heat until it foams. Add mushrooms and 2 tablespoons of fresh chives. Cook 1 to 2 minutes. Add cooked wild rice, stir until combined.
- Remove from heat and season to taste.
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Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 1 ounce dried morel mushrooms |
| - | | 2 1/2 cups morel stock or water |
| - | | 1 cup wild rice |
| - | | 1 teaspoon salt |
| - | | 4 tablespoons butter |
| - | | 3 tablespoons to 4 tablespoons fresh chopped chives (divided) |
| - | | black pepper or garlic pepper to taste |
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