Title: Stuffed Morels
Categories: Mushroom Side Appetizer Midwest
Yield: 4 Servings

8		To 10 large morels
2	c	Bread crumbs (from firm white bread)
1/2	c	Chopped cooked chicken
1/3	c	Melted butter
2	tb	Finely chopped onion
		Juice of 1/2 lemon
1	ts	Salt
1/4	ts	Pepper
1/2	c	Light cream

Cut the morels in half lengthwise; rinse them in cold water, amd soak for a few minutes in a minutes in a mixture of 1 quart water and 1 teaspoon salt. Drain the morels well and dry on paper towels.

In a bowl combine the bread crumbs, chicken, butter, onion, lemon juice, salt and pepper. If there are additional morels, chop them finely and mix them with the stuffing. Loosely fill the morel halves with the stuffing, join the halves together, and tie them with string. Put the stuffed morels in a buttered casserole and pour the cream over them. Bake in a hot oven (400F.) for about 25 minutes.

NOTE: The morel halves can also be stuffed and baked open-faced, substituting a mixture of 1/2 cup chicken broth and 2 tablespoons white wine for the cream. Bake them in a hot oven (400F.) for 18-20 minutes.

The Wild Flavor

MM Format by John Hartman Indianapolis, IN

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