squish!
many Morel mushrooms
>> Find some! Preferably the large golden type to have room for stuffing.
>> Soak them in salted water for an hour or more to pull out the grit that ends up in all those crinkles. Pat dry on a paper towel
~5 stems Ramps – chop the leaves and bulbs
~1 stem Garlic mustard – chop the leaves
>> sauté in butter
1/2 cup Chevre (soft goat cheese)
2 slices Bread – toasted till dry, ground into crumbs
dash salt and pepper to taste
>> mix in with the sautéed greens
Cooking Directions
- Enjoy the process of stuffing smushy cheese goop into the little hollow mushrooms! Finger get you started on the great big ones, I found the blunt end of a chop stick very useful for packing the stuffing in.
- Bake at 350 degrees for about 20 minutes. The cheese will get melty and the oil will ooze out almost sautéing your morels in the oven. They should be darkened a bit, but not dried out or crusted over when finished.
Alterations
Anything you want! Bacon is always a good idea!
This is one of those recipes that is more experiment than equation. The real recipe here is this –
- Take a yummy thing
- Squish it into a morel
- It can only get yummier
Nutritional Info
(serving = 1 big stuffed shroom)
Cal ~70
Carbs ~5 grams
Protein ~3.5 grams
Fat ~3 gram
Vitamins ~35% RDV of vitamin K !!,
~15% RDV of vitamin A
~ 5% RDV of vitamins B2, C, and D
Minerals ~ 5% – 10% RDV of iron, copper, phosphorus, manganese
Natural Science Citizen 
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