Stuffed Morels


  • 6 large morel mushrooms
  • 12 wild leeks
  • 3 tablespoons butter, melted
  • 1/2 cup diced ham
  • 1/2 cup grated sharp cheddar
  • Salt and pepper


Steam the morels until limp (about 3 minutes) and slice lengthwise along one side. Slice the bulbs and chop the leaves of the leeks; mix thoroughly with butter, ham, cheese, salt and pepper. Stuff the mixture into the morels; close up the mushrooms and place them in a buttered casserole. Cover and bake at 350 degrees for 20 minutes. Serves 6.