With all the wildfires morels are no longer a rarity! I recently read a fascinating book about mushroom hunting which includes delicious recipes, giving me a hankering for wild mushrooms. I stuffed these morels with fresh peas, cherries and sausages, so yummy.
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.
