DOWNLOAD RECIPE

Ingredients:

20 ea. Medium-sized Morel mushrooms, washed and dried.

Neutral oil for frying

Sea salt for garnish

 

Filling

- 1 C. Fromage blanc

- 1 Bu. Parsley

- 1 Bu. Thyme

- 1 tsp. Ground black pepper

- 1 tsp. Salt

 

Batter:

- 1 C. All purpose flour

- 1 Tbsp. Ground black pepper

- 1 Tbsp. Salt

- 2 tsp. Paprika

- 1 tsp. Mustard powder

- 1 C. Buttermilk

 

Instructions:

 

1. Prepare the filling:

   - Destem the parsley and thyme on a cutting board and finely chop them.

   - In a large bowl, mix the chopped herbs, salt, pepper, and fromage blanc until well combined.

   - Transfer the mixture to a piping bag and set aside.

 

2. Prepare the batter:

   - In a large bowl, mix the flour and all spices. Divide this mixture evenly into two separate bowls.

   - Place the buttermilk in a third bowl.

 

3. Cooking process:

   - Preheat the deep fryer to 350°F (175°C).

   - Take clean morels and pipe the cheese filling inside until they are full.

   - Place the stuffed mushrooms into the first bowl of flour and toss until evenly coated.

   - Shake off any excess flour and dip the mushrooms into the buttermilk, coating them evenly.

   - Strain off the excess buttermilk and transfer the now-wet mushrooms to the second bowl of flour, coating them evenly. Keep them there until you are ready to fry.

   - To fry the mushrooms, place them in the deep fryer basket, ensuring they are not overcrowded, and lower them into the hot oil.

   - Fry the mushrooms until they are golden brown.

 

Season with a sprinkle of sea salt and enjoy!