By chef Jody Peck from Wild Northern Way
12 large morel mushrooms
2 cups higher heat oil such as grape seed or canola for frying
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup milk
1 package (113 grams) soft unripened goat cheese
1/2 teaspoon lemon zest
2-3 sprigs dill, chopped
A few healthy grinds of black pepper
Step 1 Clean morels, inside and out, by soaking them in salted water for a minute or two. Shake off excess water and let sit on a paper towel to absorb water while preparing filling.
Step 2 Heat oil in a medium cast iron frying pan or dutch oven over medium/high heat. You’ll want about 1/2 inch of oil up the side of the pan to shallow fry the morels.
Step 3 While oil is heating, mix up flour, salt and pepper in a shallow pan such as a pie plate and set aside.
Step 4 In a separate bowl, beat eggs and milk together and set aside.
Step 5 Prepare filling by mixing goat cheese, lemon zest, dill and pepper. Spoon filling into a medium sized ziplock bag. Cut off one corner of bag to make a piping bag and squeeze into the hollow centre of the morels until stuffed.
Step 6 Roll stuffed morels in flour mixture.
Step 7 Dip into egg mixture.
Step 8 Coat in flour mixture a second time.
Step 9 Now it’s time to fry. The oil should be between 325°-350°. Using tongs, place the stuffed mushrooms in the hot oil so that they don’t touch. The oil level should come up at least half way on the morels. You may need to fry in two batches. Fry for about 4 minutes on each side until they are golden brown and the morel is fully cooked.
Step 10 Remove from oil and let rest on a paper towel for a minute. Serve hot with a lemon wedge and a crisp salad.