While preheating the oven to 375 F, butter a medium sized gratin dish with about one teaspoon of the butter.
In a processor, combine the morels, ramps, and garlic using a metal blade. Pulse the blade a few times to chop coarsely.
In a large sauté pan melt the remaining butter over medium heat. Add the processed mushroom mixture, seasoning with salt and pepper.
Continue cooking for about 2 minutes, then remove from the heat and stir in the read crumbs and Parmesan.
Season with truffle oil to taste. Cool.
Make a small slit on one side of each of the whole morels and stuff each one with about 2 teaspoons of the stuffing. Press to close. Place the stuffed mushrooms in the prepared gratin pan
Pour the hollandaise sauce over the top. Place on the next to the top rack in the oven and bake for about 10 minutes, or until the top is golden. Remove from the oven.
Spoon the morels onto serving plates and garnish with shaved white truffle and chives.
2 egg yolks
juice of one-half of a lemon
6 ounces melted butter, warm
drop of Tabasco sauce
sea salt & freshly ground white pepper to taste
Fill the bottom half of a double boiler half full of water and place over medium high heat until the water comes to a boil.
Place the top half of the double boiler over the water and add the egg yolks and lemon juice. Whisk rapidly until they are pale yellow and foamy.
Pour the butter into the pan in a thin stream, whisking constantly, until the sauce emulsifies. Season to taste with the Tabasco sauce, salt, and white pepper.
Reduce the heat and keep the water hot, but not boiling. Keep the sauce warm in the bowl until ready to serve.
Makes about one cup.