Stuffed Morel Mushrooms
This is a
superb and very special way to enjoy morels. Use your good
linen, your good china, your good silver, and light the
candles. Make this an event.
1 cup lump crabmeat
Preheat the oven to 375 degrees F.
3 tablespoons mayonnaise (do not even consider using a fake
1 1/2 tablespoons heavy cream
2 tablespoons chopped fresh chives
1 egg yolk
2 tablespoons finely grated fresh Parmesan cheese
1 1/2 tablespoons dry bread crumbs
Salt & white pepper
12 to 16 large fresh Morel mushrooms
8 tablespoons butter, divided
2 teaspoons minced garlic
1 tablespoon chopped fresh parsley
Use a mixing bowl to
combine the crab, mayonnaise, cream, fresh chives, egg
yolk, Parmesan, and bread crumbs. Season with salt and
pepper and combine very thoroughly.
Stuff each morel with the crabmeat filling.
Heat an oven-proof skillet or sauté pan and melt four
tablespoons of the butter. Transfer the stuffed morels to
the skillet and sauté quickly, turning on all sides to
Add the remaining butter and garlic to the skillet
and continue cooking for another minute.
Transfer the pan
to the oven and bake for about eight minutes, or until the
mushrooms and the filling are heated through. The morels
should be golden brown.
Remove from the oven and sprinkle
with the fresh parsley. Serve immediately with garlic
butter drizzled over the top.