Eric and I finally made stuffed morels on Sunday. (Technically, I made them, but who’s keeping score?) We ate them as an appetizer, leading up to our fancy dinner of Chicken Français with Couscous and Grilled Asparagus. Eric manned the grill while I cooked the chicken and couscous.
My mom used to make stuffed mushrooms fairly frequently when I was little and she entertained. Along with her spinach squares, Mom’s stuffed mushrooms were among my favorite appetizers. So when it came time to find a recipe for stuffed morels, I proceeded directly to mom’s recipe for stuffed mushrooms. (I also used her recipe for Chicken Français, or is it Française?) The stuffing consists of Italian bread crumbs, minced clams, garlic powder, butter, minced onion and possibly some other ingredients that aren’t coming to mind. I added some minced morels to the stuffing.
The stuffed morels were seriously I’VE-DIED-AND-GONE-TO-HEAVEN-DELICIOUS. Holy cow. The earthy, meaty flavor of the morels, combined with the rich taste and smooth texture of the stuffing was almost more than my taste buds could handle–in a too-much-is-never-enough sort of way.
Eric and I found six more morels last night, and we filled four of the six mushrooms with leftover stuffing. The mushrooms shrink quite a bit when you cook them, so the bigger the morel, the better for stuffing. Last night’s morels were fairly small, but they were good for bite-sized nibbles before dinner. Eric tossed the two morels that were left into his scrambled eggs this morning.
I fear wild morel season in Vermont may be quickly coming to a close. I hope I have the energy to find some more before the season ends.