This dish is fairly difficult to make (which is why I don't have
a lot of pictures), and can be fairly messy... but is excellent. (Don't know what Morel's are? Take a look
at this guide.)
| Stuff able Morel Mushrooms (about a pound) | 1 package of Goat Cheese | |
| Garlic to taste | 1 Package of Crab Meat. | |
| 1/4 Stick of butter | 1 Package of Ricotta | |
| Salt to taste | 1/4 pound of small Morels | |
| Fresh, finely chopped. Parsley | ||
| Fresh finely chopped Chives |
| I ended up up making a double batch of the stuffing this year, drizzling some of the remainder over the mushrooms. |
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| Chop the SMALL morels up, cooking them with the finely chopped chives and parsley. |
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| Cook down until they look about like this. Remove to a chopping board and finely chop. |
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| Place the cooked morels, cheese, crab, salt, pepper, and garlic in a food processor on blender. I recommend starting with just a bit and building (Made a mistake in this picture by trying to doing it all at once). Add as much of the Ricotta as needed, to thin the mixture up. |
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| Blend until it's a very fine sauce (if there's any big lumps, you won't be able to stuff the morels). Remember, this mixture needs to be pumped into the smallish opening of a morel, so it can't be chunky or too thick. |
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| Stuff the morels. Use a pastry stuffer with
a very small nozzle.
Coat a pan in butter. Put the Morels in the pan, and broil until fully cooked (about 10 mins in my oven). You can drizzle the sauce over the morels if you have leftover. |
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Suggestions |
Oh No! |
| Sauce too thick! | Add some more Ricotta | |
| Sauce too thin! | This happened to me the last time I made this dish. Start sprinkling in some Parmesan cheese, until it thickens back up. |
