Stuffed morels felt irresistible at our last shoot since: 1) we had some huge ones that I was just dying to put something in; 2) we had a deep-fryer going anyway; and 3) we had left-over stuffing from our stuffed squash blossom recipe and from the morel bruschetta.  Oh, and I slipped into a bizarre delirium not unlike that which occurs when you are sleep deprived during a long weekend with friends.  I was having a blast with myself, but everyone else was looking at me like I was nuts.  (note: I might just be nuts, but I don’t let it show to my staff that often).

While deep fried morels are gorgeous and crunchy (when do you get to eat crunchy morels), this dish is all about the stuffing.  After all…what happens when you deep fry anything?  It tastes like deep fried food.  Below is my “recipe” which was totally piggybacked off of Chris’ work.  It wasn’t fabulous, but I’d do it again.

Ingredients: 
1 cup of cooked topping from Morel Bruschetta Recipe
1 cup ricotta filling from Stuffed Squash Blossom Recipe
Large Morel Mushrooms for stuffing 

Directions:
1.  Blend the ricotta and cooked topping to make the stuffing for your morels.

2.  Use a pastry bag and pipe the center of the morels full of the filling through the stem .

3.  Deep fry in 375 degree oil for about two minutes.

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Morel Mushroom Recipes
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