Michigan Morels Stuffed With Morels

Name: Michigan Morels Stuffed With Morels
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 12 morels of uniform size; 36 smaller morels; 3 to 4 strips nitrite-free bacon; 1 medium large to large onion, finely diced; 4 tablespoons unsalted butter; 1 cup minced pecans

Recipe from Kenneth Weber

Adapted by Marian Burros

Total Time: 1 hour
Rating: 4(6)
Comments: Read comments

Featured in: THE CULINARY SIGNS OF SPRING ACROSS THE LAND

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 to 6 servings

12morels of uniform size
36smaller morels
3 to 4strips nitrite-free bacon
1medium large to large onion, finely diced
4tablespoons unsalted butter
1cup minced pecans

Ingredient Substitution Guide

Preparation

Step 1
Soak morels in cool water with a bit of salt for 2 minutes. Check for foreign matter. Dry on a cloth towel.
Step 2
Cut off the base of the larger morels and dice the smaller ones.
Step 3
Cut up the bacon and cook crisply. Drain thoroughly and crumble.
Step 4
Saute the onion in 2 tablespoons butter until translucent. Add the pecans and saute 1 minute longer. Add the bacon and diced morels and cook 1 minute longer. Use this mixture to stuff the 12 large morels.
Step 5
Place stuffed morels in a casserole just large enough to hold them upright. Melt remaining 2 tablespoons butter and pour over morels. Bake at 350 degrees for 25 minutes, making sure they do not burn.