Morels!!

Up until yesterday Morels were a delicacy I had yet to savor. But by golly, while perusing the farmer's market yesterday I stumbled upon a stand selling them. I've been cooking a lot lately, and they were a little pricy, but they're only in season for a short time every year (April-May). Plus I had the next day off. I couldn't argue with myself. And it didn't help that another passer by stopped, sighed, and said "Wow" while I was still deliberating. That sealed the deal. So here are my first attempts at this glorious fungi. The first dish is a simple saute and crostini and the second recipe is a little more sophisticated using crab. Hopefully you can get out there and find some of your own!

Cooks note: Soak mushrooms in salted water overnight before cooking

Sauteed Morel Mushroom Crostini

Sauteed Morel Mushroom Crostini

1/2 loaf French baguette, thinly sliced

2 Tbsp. olive oil

1 clove garlic, minced

1 tsp. minced shallot

2 Tbsp. butter

1/4 lb. fresh morels, sliced lengthwise (about 4 slices per mushroom)

Salt and pepper

1 Tbsp. minced chives

1 Tbsp. minced parsley

Preheat the broiler and line a baking sheet with the sliced baguette. Brush bread slices with olive oil and smear with the minced garlic. Broil 3-5 minutes until golden and toasty.

In a medium saute pan, melt the butter and shallots over medium heat. Add the mushrooms and saute 6-8 minutes until tender. Season with salt and pepper and stir in chives and parsley. Serve on toasted bread slices. Recipe can easily doubled if you have enough mushrooms.

Crab Stuffed Morels

Crab Stuffed Morels

1/2 C. fresh crab meat

1 1/2 Tbsp. vegan mayonnaise (or regular)

1 Tbsp. milk

1 Tbsp. shredded Parmesan cheese

1 1/2 Tbsp. bread crumbs

1 egg yolk

1 Tbsp. minced chives

6-8 whole morels (about 1/4 lb.)

3 Tbsp. butter

1 clove garlic, minced

Preheat oven to 375 degrees.

Combine the crab, mayo, milk, cheese, bread crumbs, egg, and chives. Carefully stuff mushrooms with the mixture.

In a medium saute pan, melt the butter over medium-high heat. Add the mushrooms and brown on both sides -- about 6-8 minutes.

Place mushrooms and drippings in a small baking dish. Sprinkle with minced garlic and cook 8-9 minutes until tender.