Michigan Morels Stuffed With Morels
Published April 29, 1986
- Total Time
- 1 hour
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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
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 32 milligrams cholesterol; 290 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 26 grams fat; 5 grams fiber; 151 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes