Carmelized Onion and Asiago Stuffed Morels

This is a recipe for a special occasion. It is a little bit time consuming and relatively expensive as it uses a whole pound of morels. However, if you want to impress your guests or are celebrating a special occasion, and you don't need to cook all of your food ahead of time, this is an excellent and impressive dish.

This recipe comes from the Washington Local and Seasonal Cookbook and was one of the first recipes from the cookbook I knew I had to make.

Carmelized Onion and Asiago Stuffed Morels from the Washington Local and Seasonal Cookbook

Serves 4

• 1 Tbsp olive or hazelnut oil
• 1/4 cup Walla Walla or other white onion
• 1 lb morel mushrooms (12 large, plus smaller for dicing)
• 1/4 cup white wine
• 1 clove of garlic
• 1/4 cup parsley
• 2 Tbsp chives
• 1/4 cup Asiago cheese
• Salt and Pepper
• 1/2 cup flour
• 2-3 eggs
• 2 cups Panko
• 1 cup clarified butter

1. Chop the onion, the small morels, the garlic, parsley, and chives.
2. In a medium saucepan, heat the oil over medium heat.
3. Add the onions and saute for about 5 minutes, or until they have started to carmelize.
4. Add the mushrooms and white wine. Cook for another 5 minutes.
5. Add the garlic and cook for 2-3 more minutes.
6. Remove the pan from the heat and add the parsley, chives, and Asiago.
7. Take the 12 large morels and cut the bottoms off so you can easily stuff them with the cooked mixture.
8. Stuff them. Don't be afraid to pack them full.
9. Place the flour, beaten eggs, and Panko in three separate bowls.
10. Dip the stuffed morels in the flour, then the eggs, and then the Panko.
11. Cook the morels in clarified butter, turning them to cook all sides.
12. When the morels are crispy, remove them from the pan and serve.

Patricia's Notes: Wow. This was a fantastic appetizer. It isn't cheap and it isn't healthy, but it is exceedingly tasty. The serving size is supposed to be 3 stuffed morels, but that might be a bit much. These morels are soaked with butter and cheese and while that makes them tasty, it does make them quite heavy. Serve them with some light and zesty mayo and possibly a lighter appetizer such as fruit or a crudite platter.

 

 

Topics: Appetizers