Morel Mushroom Bake

Morel Mushroom Bake
This is a simple recipe, long on flavor, and short on fussy preparation time. This is super when served with hot homemade soup, and absolutely beyond compare served with something elegant, like a roasted pheasant or wild game.

1 pound Morel mushrooms, cleaned, trimmed and sliced in half lengthwise
1/2 cup sherry
4-5 slices of bread, toasted, buttered, and cubed
2 Tbsp fresh thyme, chopped
1 cup heavy cream
sea salt & freshly ground white pepper to taste


Preheat the oven to 350 F.

Cover the bottom of a 1 1/2 quart casserole dish with about 1/3 of the toasted bread crumbs. Sprinkle the bread with about 1/3 of the thyme, salt, and pepper.

Spread 1/3 of the morels, spacing them out over the first layer. Repeat until all of the morels and the bread are used up.

Pour the cream over everything and bake for about 35 minutes, or until it's bubbly. Drizzle the sherry over the top and bake for another five minutes.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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