Michael's Stuffed Morels
I got this from a cookbook somewhere and remember it well enough to prepare once a year in Oregon.
Equipment
- glass baking dish
- skillet
- sauce pan
Ingredients
- 10-15 morels
- ½ cup seasoned bread crumbs
- ⅓ cup scallions finely chopped
- 1 clove garlic finely minced
- ¼ cup butter
- ¼ cup olive oil
- ¼ cup white wine
- ⅓ cup Parmesan cheese - fresh finely grated
- salt
- pepper
Instructions
- Preheat oven 325°f
- Use as many large whole morels as you're willing to part with. Rinse and boil them for a few minutes.
- Slice the morels.
- Cut the stems from the big morels and dice fine. Also dice scallions and garlic.
- Sautee all of these (stems, scallions and garlic) in a butter oils mixture and season to taste with salt and pepper
- Add enough breadcrumbs and white wine to make a doughy mixture.
- I strongly suggest adding finely grated parmesan cheese at this point.
- Let everything heat and get gooey before stuffing.
- Stuff the morels with your stuffing mixture
- Bake for about 45 minutes in a glass pan in a thin layer of white wine.