Stuffed morels

By: Hugh Urban

version 1: Roasted morels stuffed with Leeks and
Walnuts

8-10 large morels (ones with large hollow but sturdy caps work
best)
1/4 cup walnuts
3 tablespoons olive oil
salt and freshly ground pepper
2 leeks, chopped (you can substitute ramps, if available)
2 ounces cream cheese
2 tablespoons grated parmesan cheese

Preheat oven to 350 degrees. Scatter walnuts in a baking pan and
roast until lightly browned, 5-7 minutes. Transfer the nuts to a
small dish to cool. Increase oven temperature to 425 degrees.

Put the mushrooms in a medium bowl, drizzle 1 tablespoon olive
oil over them and season with a pinch of salt and pepper. Toss
gently to coat, arrange the morels in the baking pan and roast until
tender, 8-10 minutes. Set the mushrooms aside to cool. Leave the
oven at 425 degrees.

Heat the remaining 2 tablespoons of olive oil in a skillet over
medium heat. Add the leeks (or ramps) and cook until tender, 3-5
minutes. Finely chop the walnuts and add them to the leeks. Trim
the stems from the morels, finely chop the stems and add them to
the skillet with the cream cheese and parmesan cheese. Stir the
mixture well until blended,  seasoning to taste with salt and
pepper.

Stuff the morels with the mixture, getting it as far up inside
without splitting the caps (if necessary, widen the opening by
making a small incision at the base). Any extra filling can be placed
around the morels in the baking dish. Roast until heated through,
about  5 minutes. If you prefer a slightly crispy morel, turn them
over and roast a few more minutes on the other side. Serve hot
with salt and pepper and/or grated parmesan to taste.

* * * * *

Stuffed Morels version 2: Morels stuffed with spinach and ricotta
cheese

8-10 large morels (ones with large hollow but study caps work
best)
butter or olive oil
1/2 cup chopped onions or ramps
2 cloves garlic
4 oz fresh spinach
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/3 cup sour cream
1 egg, beaten
1/4 cup bread crumbs
1/8 cup chopped parsley
1 teaspoon sesame seeds

Sautee the morels in butter or olive oil until lightly browned and
beginning to get soft. Remove from heat. Cut off morel stems and
chop into small pieces; set morel caps aside. Sautee the onions and
garlic in butter until onions are translucent. Add the chopped
mushroom stems and spinach and continue sautéing until the
spinach is wilted.

Pre-heat oven to 375 degrees.

In a large bowl, combine the cheeses, sour cream, egg, bread
crumbs, and parsley. Stir in the spinach mixture. Stuff the
combined mixture into the morel caps, getting it as far up into the
caps as possible while being careful not to split them. Arrange the
morels in a circle on a baking dish; then pile extra filling in the
center. Sprinkle sesame seeds on top. Bake for 10-12 minutes,
until morels are nicely browned. Gently turn the morels over and
bake for another 10-12 minutes, until nicely browned but not
burnt (add more sesame seeds if desired). Serve hot and season
with salt and pepper and/or parmesan cheese to taste.

Note: You can vary the amounts of the ingredients in this recipe. If
you prefer a creamier filling, add more cheese and sour cream; if
you prefer a firmer filling, add more bread-crumbs or less cheese.