DRIED MUSHROOM RECIPE

ZUCCHINI STUFFED WITH MORELS

- 1 ounce DRIED MORELS, reconstituted in hot water for 20-30 minutes, strain
- 2 tablespoons butter
- 2 large shallots, minced
- 1 package frozen peas, cooked
- 2 tablespoons sour cream
- Large pinch cayenne
- Large pinch nutmeg
- Large pinch crushed dried thyme
- 1/4 cup chopped cashews or macadamia nuts
- 4 medium zucchini, cut in half and sprinkled with salt
- 1/2 cup dry white wine
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- Ground black pepper
- 1 small bay leaf
- 3 tablespoons grated parmesan cheese
• Coarsely chop the reconstituted Morels
• Saute the shallots in the butter until they change color
• Add the mushrooms, toss and cook on low heat, covered for 5 minutes
• Pour mixture into a bowl, with any liquid that remains, and set aside
• Puree peas and sour cream in a food processor, them add to mushroom mixture along with the cayenne, nutmeg, thyme and nuts
• Preheat oven to 400 degrees
• Scoop out zucchini with a tiny spoon into canoe shaped "boats"
• In a non-stick skillet, combine the wine, oil, salt and some pepper, the bay leaf, and bring to a boil
• Place zucchini, cut side down, in the liquid
• Add enough water to cover zucchini, then boil 2 minutes
• Stuff each half with the mixture, sprinkle with parmesan, then bake 10 minutes

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