To find more wild mushroom recipes, click the blue Culinary & Recipes link
Judy Lipp came up with this winner, and it went super fast at the Wine & Mushroom gathering!
Yield: 20 Appetizers
1 lb sushi-grade Ahi tuna
2 c dried morel mushrooms
¼ c good high temperature oil (sunflower, peanut, canola)
Cut the Ahi into large bite-size cubes. Grind the morels into a grainy powder. (A coffee grinder works well for this.) Heat the oil on medium-high heat until sizzling. Roll the Ahi cubes in the mushroom powder to coat lightly and carefully put in hot oil. Sear very quickly on all sides and serve hot with lemon.
As an alternative, serve as a main course by cutting the Ahi into steaks. Coat each side with the morel powder before lightly searing.