As stipulated in the 5th annual Morel Recipe Challenge, this recipe had to be baked. And what better way to bake than with muffin tins?
These Morel Muffins came out AMAZING. I have never baked anything in muffin tins, not even muffins. We only have the tins around to sort buttons and mix paint. But after today I may actually use them for savory recipes! I’m definitely making these again!
I used the wonderful dried morels sent to me by Marx Foods. To reconstitute them I simply poured boiling water over them, covered the bowl with a dish and let stand about 20 minutes. I then used that morel soak water to cook the potatoes, so make sure to save it! (You could also cook the quinoa in it…just make sure to use it, yum!) You could also use fresh morels in this recipe.
4 medium potatoes, peeled, cubed and boiled/steamed in the morel soak water. Then mashed. Add extra water when cooking if necessary and mash the potatoes and the cook water together at the end. You will need 1 1/2 cups mashed potatoes for this recipe.
And I added garlic mustard because, well, it’s that time of year and I love using wild ingredients! But you can either omit this altogether or substitute arugula or chives. I picked some garlic mustard leaves, washed and dried them then chopped them very fine and small.
Yum-mazing Morel and Mashed Potato Muffins
An original gluten-free dairy-free vegetarian recipe by Melissa Sokulski for the 5th Annual Morel Recipe Challenge
You will need a muffin tin for this recipe.
- 2 oz dried morels, reconstituted as above and chopped. You could also use one cup of chopped fresh morels.
- 1 medium onion, chopped (it will be about 1 cup chopped onions)
- 2 cloves garlic, pressed
- 2 Tbsp olive oil or butter, to saute morels, onions and garlic, plus a bit more to oil muffin tins
- 1 1/2 cups mashed potatoes (see above)
- 1 1/2 cups cooked quinoa
- 1/2 cup flour, plus a bit more to flour muffin tins (I used a mix of almond meal and buckwheat flour to keep the recipe gluten free, but you can use whatever flour you like.)
- 2 eggs
- 2 Tbsp chopped garlic mustard (you can also use arugula, or chives, or omit, see note above)
- 1 Tbsp brown mustard
Tip: I made this recipe gluten-free and dairy-free so my family could eat it. However, I KNOW it would be DIVINE with your favorite cheese grated and mixed into the batter!
- Preheat oven to 375 degrees.
- Oil muffin tin with olive oil and sprinkle with flour to make it easier to remove “muffins” after cooking.
- Reconstitute dried morels (if using dried) by covering dried morels with boiled water. Cover bowl and let sit at least 20 minutes, until mushrooms are soft and able to cut. SAVE soak water to cook potatoes or quinoa.
- Boil (in morel soak water) and mash potatoes. Add salt and pepper to taste.
- Boil 1/2 cup quinoa in 1 cup water (or morel soak water) for 15 minutes until quinoa is soft and water has been absorbed.
- Saute chopped morels, onions, and garlic in olive oil (or butter) for at least 10 minutes, until onions are translucent. Add salt and pepper to taste.
- Mix sauteed morel mixture with mashed potatoes, quinoa, and all other ingredients.
- Divide mixture evenly into the 12 muffin cups.
- Bake at 375 for 30 minutes.
- Remove from oven and let cool at least 5 minutes to help it set and make the muffins easier to remove.
~ Melissa Sokulski
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