15 minutes, plus overnight preparation
30 minutes, plus overnight preparation
200g Large Morels, Approximately (or 3 per person)
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 Shallot, Peeled and Very Finely Chopped
50g Fresh Nduja
50g Fresh Breadcrumbs
Sea Salt and Black Pepper
400g Tomates, De-Seeded and Diced
Small Bunch of Basil, Leaves Removed
1 Tablespoon of White Balsamic Vinegar
3 Tablespoons Olive Oil, Plus Extra to Drizzle
(You will also need a plastic piping bag)
If possible, prepare the morels the night before. Due to their natural growing habitat, morels can contain loose soil and grit. Fill a bowl with cold water, toss the mushrooms in batches and agitate them in the water for a few seconds. Lift them out of the water and repeat the process 2-3 times, working quickly until the water is clear. Place the morels on a tray lined with kitchen paper and allow them to dry in the fridge overnight.
Pre-heat the oven to 180c fan. Add one tablespoon of the olive oil and the butter to a small frying pan and pace over a low heat. When the butter has melted, add the shallots and fry gently for a few minutes until soft and translucent.
Crumble the ndjua into the pan and fry gently for a minute or two. Tip the onion and nduja mix into a small bowl and add the breadcrumbs. Season with salt and pepper, stir well to combine and set aside to cool slightly.
Remove the stalks from the prepared morels to make them easier to stuff. Fill a plastic piping bag with the stuffing and snip off the end (roughly the same size as the opening of the morels, or slightly smaller) and carefully fill each mushroom. If you don’t have a piping bag, you can use a teaspoon and the end of the a chopstick to push the stuffing down. Place on a baking tray and drizzle over the remaining 1 tablespoon of olive oil.
Cook for 10-15 minutes depending on the size of the morels. If they are on the small side they will need less time so watch they don’t burn. Meanwhile pour the vinaigrette ingredients into a bowl and whisk together with a fork. Place tomatoes in another bowl, add the basil leaves and spoon over a couple of tablespoons of vinaigrette. Stir gently to combine and season to taste.
Divide the tomatoes between 4 small bowls. Top with stuffed morels, drizzle over a little more olive oil and serve immediately.