The other day, my wife found a really cool mushroom vendor in Stockton Market (NJ), and she surprised me with a Hen of the Woods and some fresh Morels! Seeing as though I’d only cooked with dried morels in the past (and I’ve thus far been unsuccessful in my morel foraging quests), I was fascinated by the fresh morels’ texture…and it immediately made me think to stuff them and then to fry those little morsels in some butter.
We served our morels as an hors d’ouevre and dipped them in a creamy whole grain dijon dipping sauce to add a little creamy tang to the earthiness of the plate.
Time: 20 Minutes
- Fresh Morels
- Baby Spinach
- Bread Crumbs
- For the dipping sauce:
- Stone Ground Dijon Mustard
- Cracked White Peppercorns
- Melt a little butter in a pan, and sautee your spinach.
- As your spinach wilts, cut the very ends off the bottom of your morels to widen the opening for stuffing.
- Sprinkle in your bread crumbs, and stir to combine. Cook until your bread crumbs start to brown.
- When your filling is ready, use a small spoon to stuff your morels. Be careful not to overstuff.
- Melt some butter in a pan, and when it’s hot, add your mushrooms, and cook for a few minutes on each side.
- As your mushrooms cook, mix your dipping sauce ingredients.
- Plate, devour, and enjoy!