" Two Weeks Notice" A Morel Dilemma

Claud has got "A Morel Dilemma" on his hands. Tune in because this is one delicious tart, you won’t want to miss.

Click here for a video on how to make this recipe.

  • 1 cup veal stock or low salt chicken broth
  • 1/2 ounce dried morel mushrooms
  • 6 sheets frozen phyllo (filo) dough, defrosted
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon each, finely chopped tarragon and Italian parsley
  • 1 cup toasted breadcrumbs
  • 2 tablespoons butter
  • 3 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 1 pound fresh morel mushrooms, sliced lengthwise (if unavailable, substitute assorted wild mushrooms)
  • 1/4 cup good quality, dry white wine
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste



Directions:
1. Bring the veal stock to a boil in a small saucepan. Add the dried morels; remove from heat and soak 45 minutes to an hour.

2. Preheat oven to 375F. Lay out one piece of phyllo on a cutting board (keep the remaining pieces covered with a damp cloth or they will dry out and crack). Brush lightly with olive oil and sprinkle evenly with breadcrumbs and chopped herbs. Place a second piece of pastry over the first, brush with oil and sprinkle with herbs and breadcrumbs. Repeat the process with the remaining phyllo sheets until you have numerous layers. Cut the layered phyllo rectangle into 8 equal squares; transfer each to an un-greased cookie sheet and bake for 10-15 minutes, until brown and crisp.



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