just thought i'd share my little score today, and the recipe i came up with.
one little quirk of Morels which does not seem to be common knowledge is that they are sometimes introduced into landscaping where chipped conifers like douglas fir are used as a mulch. over the following year, they grow into the soil, form sclerotia and fruit for one or two years, often prolifically. there are about a dozen such landscaped areas of the right age in my town, around shopping and office plazas.
i scored a decent little haul yesterday, so what's a hippy to do?
Stufed Morels:
1 Egg.
1 Splash milk.
1/2 Cup Wheat flour.
1/8lb Minced ham.
1/8 Cup Minced onions.
1 Tbs Butter.
1/4 Cup Sour Cream.
1 tsp. Salt.
Chopped fresh Basil.
Olive oil.
4 Saltine crackers, crumbled.
6 medium sized morels, halved, plus any undersized ones you happened to find.
Baking sheet
couple small mixing bowls.
Preheat small saucepan over medium flame. add onions and basil to preference, i've never felt it possible to over-do it with basil. brown briefly, stirring all the while. add any small morels, minced, and cook till done, stirring occasionally.
Reduce heat to low, and add sour cream, ham and salt, stir, and simmer covered for 10 min.
oil the baking sheet and preheat oven for 400f. mix egg, milk and most of the flour, and dip the morel halves, shaking off any excess. coat in remaining flower, and place open side up on baking sheet. remove stuffing from heat and fill morel halves by spoon.
spoon remaining egg batter to cover stuffing on morels, sprinkle with saltine crumbs to coat and bake 20 min.
portion with any remaining stuffing, garnish and serve hot.
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