Stuffed morels recipe #1 : arancini-inspired morels stuffed with wild mushroom orzotto & halloumi ♡
Orzotto is like risotto but made with barley instead of rice… I made this batch using pearled barley, koji barley, wakame miso paste, lacto cep liquid, cep powder, dried winter chanterelles, parmesan, vermouth, fresh tarragon & fresh parsley ♡
Stuff the cleaned & trimmed morels with cooled orzotto, make a channel & add a long piece of halloumi cheese, then dust the morel in flour, then submerge in a beaten egg, then roll in breadcrumbs (ooo panko breadcrumbs would have been even nicer but I didn’t have any to hand) & shallow fry in a high-temp oil until golden on all sides, then blot onto kitchen paper or similar. You could omit the parmesan & halloumi for a dairy-free or vegan version too, or use a vegan cheese substitute perhaps! It is great having that extra squeaky-cheesy something hiding in the middle 🙂
Utterly scrumptious!! Crab-stuffed ones next… ???