Assuming you're willing to try something different, morel mushrooms work nicely in dolmades. (Jenny Nguyen photo)
By Jenny Nguyen, OutdoorChannel.com
Fried, sautéed or simmered in a hearty stew, I haven’t found a recipe where I didn’t like wild morel mushrooms. But as a recipe developer, I’m constantly challenged to find different ways to utilize wild ingredients every year.
This recipe was inspired by one of my good friends who once served Greek dolmades at a dinner party. Her husband is Greek so these delicious morsels of tender rice, minced lamb, onion and herbs stuffed in grape leaves show up at their dinner table often.
As an appetizer or side, dolmades are supposed to be served cold or at room temperature. This is a great dish if you need to begin preparing dinner the day before.
When...