We have received some much-needed rain and the hunt is on for those elusive Morel mushrooms. We hit the jackpot yesterday and thought we would mix up our standard recipe of beaten eggs and cracker crumbs. That is until I ran across Jeb Bond’s post in a Face book group I belong to, Kansas Morel Hunters. You better have a bag full of morels to fix this recipe with because you can’t eat just one!
Stuffed Morels
Morel Poppers
Slice morels in half and place in a salt water bath and let soak at least 4 hours or more. Rinse off the debris until water runs clean. Lay gently on a towel.
Ingredients:
- 1 egg
- 1/2 cup of milk
- 1/2 cup of flour
- 1 sleeve of soda crackers, crushed
- salt & pepper to taste
- 6 oz cream cheese, softened
- 3 slices of bacon, cooked and crumbled
- 1 green onion, minced
- candied jalapeños, chopped
- 1/2 cup shredded cheddar cheese
- peanut oil
Directions:
Add milk to the egg and whip together. Mix flour, cracker crumbs, salt and pepper together in a bowl. In an another bowl add softened cream cheese, bacon, green onion, Campbell's candied jalapeños, cheddar cheese and mix well. Add mixture to the halved Morel's then dip into the egg batter and roll in the flour and cracker mixture. Fry in the peanut oil until light golden brown.