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What's not to like: they're quick to make (take about 35 minutes to prepare and 15 minutes to steam), lovely to look at and delicious to taste! And, they incorporate diced lobster mushrooms in the filling, rather a wonderful use for a somewhat mundane mushroom. Now, don't you wish that everything in your life was this simple?
These tasty dumplings are surprisingly quick to make.
Continue reading "October 2012's Recipe of the Month: Pork Dumplings with Lobster Mushrooms" »
Sure, I know that it is September and chanterelles are the order of the day, but when I came across this recipe in a very old (April, 2006) issue of Martha Stewart Living, I was just too curious not to try it with some of this spring morels. What a great decision that turned out to be! It's rich with flavor and perfect for a late summer brunch...or pretty much any occasion.
As usual, we slightly modified the recipe by boiling down the liquid that remained after the morels were rehydrated, adding it to the cream and thereby intensifying the morel flavor of the sauce.
Morels are such a delicious gift from the forest floor!