On Mon, 18 May 2009 14:58:40 -0700, Joseph Littleshoes
> wrote:

>Stuffed "a la forestiere" i have mentioned here a number of times.
>Googleing jpstifel+morilles farcies should get the recipe.
>
>I have not heard of 'critters' being in morels but i am told one should
>open and wash thoroughly to dislodge any grit or sand or small particles
>of dirt that might have got inside.
>
>The Morilles Farcies a la Forestiere is made with a meat & mushroom
>stuffing (using the morel stalks & a shrimp or chicken sausage is my
>preference).
>
>THe morels are sliced open on one side (stems removed) stuffed with the
>prepared duxelles & sausage stuffing mix, placed in a buttered
>earthenware container, cut side down, sprinkled with very fine dry white
>bread crumbs and melted butter and cooked in a moderate oven.
>
>I have never had enough of them at any one time to experiment with a lot
>of different recipes but if one wants to sautŽ them, use very hot
>clarified butter, either egged & bred crumbed or not, but carefully and
>quickly so as not to let the moisture from the morels be exuded, keep
>them plump and moist.
>
>There are various ways of preparing them, in cream, croute aux, de
>chateline, tourte, tartlet's, croquettes and they are sometimes used in
>risotto and other dishes for which edible fungi would be appropriate.

Wow. You sure got all fancy on me. You'll be keeping me busy
googling all this stuff.

Thanks!

Lou