Stuffed Morels – a.k.a. Spring is HERE

After one of the soggiest Marches I can recall, the Morels are out in record numbers.   Here in Southern Oregon they are abundant in April and sometimes into May and since we have had so much rain the Morels have had a chance to grow BIG.  Using a quenelle stuffing, these roasted Morels become the main course vs. just part of a dish.

Stuffed Morels

  • 2 Cups cleaned Morels – or more – You want 3 stuffed Morels per person you are feeding.  Go for the big boys for this recipe.
  • 1 cup Pate a Choux batter – room temperature
  • 8 oz. Halibut
  • 8 oz. Shrimp – cleaned, shells removed
  • 4 oz. scallops – foot removed
  • 1 cup heavy whipping cream
  • Fleur de Sel
  • White Pepper
  • Freshly grated Nutmeg
  • 3 Tablespoons Fresh Tarragon – minced
  • 2 cloves Garlic minced
  • Herbs de Provence Avocado Oil

Using a food processor, grind the halibut, shrimp and scallops with the garlic,  tarragon, salt, pepper and nutmeg until smooth.  Add the cream while the food processor is running until smooth.   Add the pate a choux paste and process until incorporated.  Using a pastry bag, fill the morels 3/4 full (the quenelle paste will expand when cooking).  Place the stuffed morels on a baking sheet , drizzle with Herbs de Provence Avocado Oil and roast in a 400F oven for approximately 15-20 minutes turning once during the baking.

Serve hot.  Sprinkle with additional herbs for garnish.

Pate a Choux (for those who don’t have a formula)

  • 1 cup water
  • 3/4 stick butter (6 tablespoons)
  • 1 teaspoon salt
  • 5 3/4 ounces flour
  • 3 large eggs and 2 large egg whites

How to make the Pate a Choux batter:

Boil the water, butter, and salt. Add flour all at once and remove from heat. Stir mixture together and return to heat. Continue working the mixture until all flour is incorporated and the dough pulls away from the side of the pan.  This should look like thick mashed potatoes. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. Add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into a bowl and cool to room temperature before adding to fish mixture.


1 Comment

  1. Jois Harkness said,

    April 4, 2011 at 6:33 pm

    I have had Constance’s Quenelles. They are like little pillows of ocean freshness melting in your mouth, and stuffing Morels with them will only make them better.
    Make this recipe. Now.

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