Morels and Bomba

    When putting together a dish, a large part of the decision making is dictated by what is available on hand. Especially when it comes to foraging, eating seasonally is uber important. However, saving mushrooms is a big part of the equation as well. It's a very good idea to invest in a dehydrator if you plan on saving your bounty. Morels dry very well and take on a different flavor when rehydrated vs. fresh. This is a great comfort food meal to make in the dead of winter when you're waiting for the spring flush of morels to begin.

         This dish is a take on traditional cabbage rolls, replacing red pepper instead of tomato and rich spanish bomba rice instead of the fluffier long grain variety. And, of course there are mushrooms. Always mushrooms!

Morel Bomba Stuffed Cabbage with Roasted Red Pepper Sauce

Serves 4

Recipe Ingredients:

Filling:

1 cup Arborio (same as bomba and easier to find)Rice

1 Shallot diced

5 oz. Dried Morels (approximately)

1 1/2 cup diced Button Mushrooms

1/3 cup oil (grapeseed, olive or coconut)

1 cup Chicken Stock

Large spring of fresh Thyme or 1 teaspoon dried Thyme

1 medium -large onion sliced very fine

I tablespoon Balsamic Vinegar

pinch of sugar

pinch of salt

Sauce:

Two Red Peppers halved

5 cloves
garlic

2 tablespoons oil

1 Tablespoon Balsamic Vinegar

1/2 teaspoon salt (approximately)

etc:

One large Cabbage leaves separated from head

I cup Chicken Stock

I tablespoon Balsamic Vinegar

Recipe Directions:

Rehydrate morels in warm salt water. Brush peppers with oil and sprinkle with salt. 

Roast peppers and garlic (with skin on) at 325 for about an hour for the peppers, half hour for the garlic. 

While Peppers are in the oven, Sauté shallot and both types of mushrooms in a deep pan or shallow pot. Make sure mushrooms have a nice sear on them and all liquid has been reabsorbed. Remove mushrooms and shallot from pan. 

Add 1/3 cup of oil to same hot pan/pot that mushrooms were sautéed in. Add arborio rice and let cook in oil for a minute or so. Add liquid from morels, chicken stock, thyme and bring to boil, stir once, reduce heat to barelya simmer, add mushrooms back in. Let cook uncovered until liquid is absorbed and rice is soft. Don't stir until done. (This is a method for cooking Bomba Rice). 

Put cabbage leaves in boiling water for 5-10 minutes or until pliable. 

Caramelize the onion by cooking in a little oil at a medium low heat, sprinkle a little salt, sugar and vinegar during cooking. Stir occasionally. This should take 15 minutes or so to caramelize . When rice is done, gently mix in the caramelized onion. 

Stuff mixture into the softened cabbage leaves by folding a spoonful into center and folding sides in first, then bottom rib side (you may want to remove rib or score rib so it bends easier), then top leaf side. Place roll, seam side down, in a pyrex or casserole baking dish. Repeat until dish is full and tightly packed. Pour chicken stock mixed with a little vinegar over rolls until liquid reaches just over the top. Place any leftover cabbage leaves on top of rolls. Remove Peppers from oven. 

Increase oven temperature to 350. Bake rolls covered for 40 minutes. Peel skin off of peppers and garlic. Puree roasted peppers and garlic with olive oil and balsamic vinegar. Salt to taste. Pour sauce into a sauce pan and keep on low heat until rolls are done. Arrange rolls on plate and pour sauce on top. Serve.