Only one thing would have these mushrooms even better – if I had foraged for them! Alas, they’re from the farmers market. That being said, my first real NW foraging adventure is in the works and these were darn affordable for fancy mushrooms that could also be mistaken for elven hats.
The mushrooms were stuffed (via makeshift pastry bag) with a puree of soaked cashews, fresh basil, red miso, black pepper, roasted garlic, lemon juice, and a little water. A flavor combination welcome to return to my life any day. As for blending, the Magic Bullet blender’s small cup really comes in handy for pureeing small batches of filling like this.
The glass baking pan was lightly greased, and the stuffed mushrooms were sprinkled with coarse salt before roasting. They were baked for 15 minutes at 400F, carefully flipped, and baked another 10 minutes at 425F.
The finished dish was sprinkled with chopped, fresh basil, because it’s spring!
Just Stuffed:
Fresh Morels – briefly soaked in cool water and drained, twice.
French Sel Gris – from the Hawthorne Fred Meyer’s affordable and versatile salt bar
For the record, I’m shocked I only just added a tag for roasted garlic. It’s like I don’t even know myself.
That sounds totally amazing!
wow, that looks amazing. please let us know how the foraging goes!
Words fail me. Such beauty!
yeah, amazing sounding!
Omg, morels! That’s fantastic. I wonder how you clean them, though. I bet with my luck, all the sand would still stick to them even after soaking and draining.
yeah, 1 soak & rinse did not do it for me! grubby!
Those look amazing! I just had my first morels, and I’m now obsessed with them. Filling them is genius!
This looks really great. What imagination!
The mushrooms look incredibly cute! Sounds great, too. We only get fake morels in Finland – they’re super poisonous until you cook them about a zillion times, after which they’re considered a delicacy. I’ve never found them in the wild.
wow looks so good.pitty i cant get those mushrooms over near where i live