Submitted by: Wild Things
Vegan, Low Carb & Gluten Free
Ingredients:
15 medium-large sized Dried Morel Mushrooms
1/2 cup of Pesto (any kind of pesto will work, for extra Yukon flavour, see Dandelion Pesto recipe below)
1/4 cup Smoked Tofu
2 tbsp Olive Oil
1/2 tsp Salt
Instructions:
Prepare a medium-sized bowl of warm water adding salt to dissolve.
Submerge the morels in the water and let sit until the mushrooms have fully rehydrated ~20min.
Meanwhile, prepare the stuffing by placing the smoked tofu and the pesto in a food processor until you have a soft paste.
Empty the stuffing into a small ziploc or piping bag.
If it’s a ziploc bag, cut a 1/4″ off one of the bottom corners.
By hand, squeeze the water out of the rehydrated morels. Remove the stipe (the white part) from the morel if needed for easier stuffing. Fill each morel carefully by squeezing the stuffing into the inner cavity of the morel until it inflates.
Prepare a pan with oil and place the morels on the pan, leaving some space in between each one. Brush the prepared morels with a light coating of olive oil.
Bake in the oven at 400F for 15 minutes or until the morels are crispy.
Note about Wild Things:
Wild foraging is a common pastime amongst Yukoners. The vast and varied landscape with unfettered access allows free gathering of wild foods in an area 15% larger than the state of California. This results in a culture of wild foraging of mushrooms, berries, and herbs that is growing and continues to provide healthy food and pastime for a large number of Yukon families. Our family has been foraging for wild foods for 45 years both recreationally and commercially. It is now a cherished family tradition to spend up to a month living in the bush collecting wild food products every year. These family trips provide the opportunity to pass on knowledge and experience from one generation to another and foster a respect and appreciation for the many gifts from the land. This stuffed morel recipe represents the pinnacle of many years of experimentation with our wild foraged foods and is a favourite in our family for special occasions. It is our hope that you, dear reader, will be encouraged to go out and learn the skills necessary to enjoy such a wonderful meal.