Morels Stuffed with Herb Cheese with Corn Relish
Morels are stuffed with herbed cream cheese, then battered with corn meal and deep-fried. They are served with a corn relish that packs the punch of jalapeno pepper.
- Corn relish
- Olive Oil - 1 tablespoon
- Bell Pepper - 1/2, seeded, deribbed, and diced
- Red Onion - 1/2 small, diced small
- Jalapeno Peppers - 1/2, seeded, deribbed, and minced
- Clove Garlic - 1, minced
- Corn Kernels - 1-1/2 cup
- Kosher salt and freshly ground pepper
- White Vinegar - 1 tablespoon
- Stuffed Morels
- Fresh morels - 12 large, cleaned
- Cream Cheese - 1 pound
- Garlic Cloves - 3, minced
- Small onion - 1/2, minced
- Thyme Sprigs - 2, stemmed and chopped
- Basil leaves - 4, minced
- Flour - 1 cup
- Corn Meal - cups
- Eggs - 2
- Cool Water - 1/4 cup
- Canola oil - for deep-frying
- Dried Morels - 2, powdered
- Thyme Sprigs - 3, stemmed and chopped
- Basil leaves - 3, minced
- Thyme Sprigs - 3 or 4
To make the relish: Heat the olive oil in a large saute pan or skillet over medium-high heat. Saute the pepper, onion, jalapeno, and garlic until softened, 1 to 2 minutes. Stir in the corn and let heat through, about 30 seconds. Season to taste with salt and pepper. Stir in the vinegar and cook 30 seconds. Remove from heat and stir in the honey. Set aside.
To prepare the morels: Cut off the morel stems, revealing the hollow centers. In the bowl of an electric mixer, combine the cream cheese, garlic, and onion; beat together until very soft. Beat in the herbs. Put the filling mixture in a pastry bag fitted with a large plain tip and pipe into the morels. Set aside.
On one side of a work area, place the flour in a shallow dish. Put the corn meal on the right in a shallow dish. Combine the eggs and water in a small bowl and place in the center. Heat the oil to 365 F in a deep fryer or deep saucepan. Working with one hand dry, one hand wet, with the dry hand roll the morels in the flour and dip into the egg. With the wet hand, turn the morels in the egg, then roll them in the corn meal. Fry 3 or 4 at a time in the hot oil until golden; lift out with a wire skimmer or slotted spoon and drain on paper towels. Let the oil return to temperature between each batch.
To serve: Place a mound of corn relish in the center of each serving plate. Position 3 or 4 stuffed morels around the relish. Sprinkle the plate with dried morel powder, then sprinkle with fresh herbs. Garnish each with a thyme sprig.