Morels pair perfectly with rich, succulent flavors like crab and gruyere. Although this dish comes across as quite elaborate, it’s actually very simple to prepare.
1/2 | cup | cooked crab meat (Dungeness preferred) |
1/2 | cup | grated gruyere cheese |
1/4 | cup | fine sourdough bread crumbs |
1/2 | teaspoon | salt |
10 | large | fresh morels |
1/4 | cup | butter |
1 | tablespoon | minced garlic |
1/4 | cup | finely grated parmesan cheese |
Prepare a fire of good wood coals, or preheat a gas grill.
- Mix the crab, gruyere cheese, bread crumbs, and salt in a bowl.
- Cut the stems off the morels near where they join the cap.
- Using a small spoon, fill the morels with the stuffing.
- Melt the butter with the garlic in a skillet set over medium heat, then remove from the heat to prevent the garlic from burning.
- Using a basting brush, coat the morels with the garlic butter, or roll them around in the melting pot until they are well coated.
- When the coals are ready, place the morels on the grill.
- Rotate the morels after two to three minutes. Continue rotating every couple of minutes until all sides have cooked and they start to get crispy.
Note: Depending on their size and thickness, they will take between 8 and 15 minutes to cook thoroughly.
- Remove the morels from the grill and sprinkle with grated parmesan cheese before serving.