Photo by chef sebastian carosi
Provenance of Dish
As a professional chef I seem to rely heavily on the recipes my family has passed around for centuries. Many of our early ancestors survived by foraging for wild foods and for a lot of us, we relive the deeply buried memory of that heritage when we experience the absolute joy in successfully finding and ultimately consuming an A-list gourmet wild edible. The morel is definitely a ‘premier” wild delicacy in many parts of the world. For me, good eating is plenty motivation to fill basket after basket of wild morels. I’ve used this family recipe over and over, it is very Italian in origin. Please enjoy.
12oz heritage breed ground pork
1 tbsp fresh sage leaves (finely chopped)
1 tsp fresh thyme (finely chopped)
1 tbsp fresh parsley leaves (rough chopped)
2 tbsp grated parmesan cheese
¼ cup panko breadcrumbs
3 cloves fresh garlic cloves (peeled, rough chopped)
¼ tsp wild fennel pollen (optional)
2 tbsp sweet onion (peeled, grated fine)
2 tbsp pine nuts (toasted and rough chopped)
¼ cup golden raisins (plumped in hot water and chopped)
20 medium wild morel mushrooms
2 tbsp vegetable oil
1 tbsp rendered bacon fat
2-3 large sage leaves
4 tbsp salted butter
8-12 each very small sage leaves
pinch sea salt
pinch fresh ground black pepper
2 tbsp balsamic vinegar
Combine the first 11 ingredients in a medium stainless-steel mixing bowl, combine well and set aside. also clean your morels.
Fill a pastry bag fitted with a small regular tip with the sausage filling.
Fill all of the morels with the sausage stuffing, until they are full and then refrigerate them for up to 3 hours.
Preheat oven to 400°.
In a cast iron skillet over med-low heat with the vegetable oil and bacon fat, brown the stuffed morels on all sides, turning occasionally.
After a total of 6-8 minutes of turning the morels, place the entire skillet in the pre-heated oven for 8-10 minutes.
Carefully remove the skillet from the oven and place it back on the burner, add the remaining butter and sage leaves, brown over medium heat. careful not to burn. (about 2-3 minutes)
Finish with salt and pepper and a drizzle of balsamic vinegar.
Serve on desired serving vessel drizzled with pan juices and a sprig of something green like rosemary or thyme.