Stuffed Morel Mushrooms II

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.

Ingredients:

1 cup lump crabmeat
3 tablespoons mayonnaise (do not even consider using a fake substitute)
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

Directions:
Preheat the oven to 375 degrees F.
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 brown.
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.

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Stuffed Morel Mushrooms II

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