Last night we had stuffed morels for the first time, we used sauteed morel stems, rice pilaf, chives and leek. You mix all that good stuff with some mayo (a fav of the leech in any dish!) and some cream and some parmesan and anything else your taste buds desire. Stuff the caps with said mixture, saute on all "sides" (they are mostly round, but you can turn them into oval-squares if your careful) and bake at 375 for about 10 minutes. I threw some cheddar on the top of a couple of them and it was magnifico. We pretty much guessed at this recipe and it worked well. A couple variations on the stuffing could help the total flavor experience (most stuffed morel recipes call for crab stuffing, SNAP!), but for try #1 it was a success.
3 comments:
Leech, with the crazed madness of the Derby and all, not to mention the whisky, my envy is percolating at a fever pitch and I may just have to bomb down there directly and take your head off and abscond with every last esculenta in the Willamette...We don't torture!
Did I say that? Sheesh, the mint juleps talking...I'm not a violent person, really, but damn Leech, you're killin' me with all this esculenta. Now I'm thinking a springer trip to get skunked at Drano could just be an excuse to go a-morel-ing. Will let you know if I'm in the neighborhood...
Coming down this Thursday. Will be van-camping somewhere near Drano and fishing for springers Friday morning until noonish, then heading on to OR coast for a wild edibles weekend workshop. Any potential morel spots I should check out on the WA side across from Hood River?
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