By Tony Ellersick
On the first weekend of the 2020 spring bear season, we stumbled across a large harvest of morel mushrooms. Knowing that they are prized and still require skill to find, I found it fitting to throw a recipe together for everyone who is looking for a good morel recipe. In this recipe I’m combining land and sea to make an awesome spring time meal or appetizer. Dungeness crab and morel mushrooms pair together so well! Both texture and flavors explode and after making this dish it easily became a favorite combo!
Ingredients
- Large morel mushrooms
- 1 egg
- 5 tablespoons mayonnaise
- 1 tablespoon chopped green onion
- 2 teaspoons Worcestershire sauce
- Salt and pepper
- 1 fresh Dungeness crab
- 2/3 cup breadcrumbs
- 3 tablespoons Parmesan cheese
- 1 tablespoon chopped fresh Italian parsley
Directions
- Clean your mushrooms. Soak morels in a hot (not boiling) bowl of salt water. The salt will help kill any insects and soaking them will help clean out all the crevices. Soak for about 5 mins. Then rinse each mushroom and place on a rack to dry.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Cut mushrooms in half and place on sheet.
- In a bowl, combine the egg, mayonnaise, green onion, Worcestershire, salt and pepper to taste. Add the crabmeat and ½ cup of the breadcrumbs and stir together.
- Fill each morel half with the crab mixture. In a small bowl, mix the cheese, parsley, and the remaining breadcrumbs. Sprinkle mixture over the top of each mushroom
- Bake the mushrooms until the tops are golden brown and the mushrooms are tender, it took mine about 30 minutes.
Enjoy!
Step 1 
Second part of step 1
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