I was over at Trout Lake Farmer’s Market this morning and was delighted to find a plethora of huge blonde morels. I recently read a fascinating book about mushroom hunting which includes delicious recipes, giving me a hankering for wild mushrooms. I immediately bought the four largest ones. When I told the friendly farmer I hoped to someday find them myself, he said they are growing all over the place where the forest fires were, here in Vancouver, last year. The season is nearly up, so go now–I wish I could but we just spent the last couple weeks with family so I have to get back to work–if you find any let me know how you cook em! I stuffed these with fresh peas, cherries and sausages I picked up at the market this morning.

Serves 2.

• 4 lg morels
• 1 lg (100g) sausage, diced
• 8 (50g) cherries, diced
• 1 c fresh peas, blanched and mashed
• 1/2 c spaghetti squash, cooked
• 1 T liver pate
• 1 t raw mint sauce
• 1/2 c cheese curds, diced
• 2T butter, diced
• salt & pepper

Method:
Leftovers makes this recipe very easy to make. We had just had sausages and spaghetti squash–the mint sauce and liver pate are also staple condiments in my kitchen–under these conditions this recipe comes together in a pinch. If not, leave out the pate, substitute grated zucchini or carrots for the spaghetti squash, ground pork for the sausages, any kind of cheese for the curds, and fresh herbs for the mint sauce go nuts, I bet fresh tarragon would be particularly tasty 🙂 .

Mix all the ingredients together. Cut the morels in half and stuff (If you cut the sausages finely you can leave the morels whole when you stuff them). Top with a chunk of butter and place on a buttered pan in a 350 F oven for 15 mins.