10. TWO MOREL MUSHROOM and BACON RECIPES, for Kent Johnson

MOREL MUSHROOM TART

1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 tablespoons butter
1 teaspoon lemon juice
6 oz. diced Swiss cheese
1/4 cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
1/4 teaspoon freshly grated nutmeg
2 tablespoons dry bread crumbs
salt and freshly ground pepper to taste

If using dried morels, rehydrate in warm water for half an hour or until plump. Drain and set aside on a paper towel. Roll pastry to a 1/8-inch thickness and line a 10-11-inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in a preheated 425 degree oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300 degrees.

Cut bacon into 1/4-inch slices and saute until crisp. Drain and set aside.

Slice morels and saute in butter. Add lemon juice, salt and pepper. Add the bacon and the Swiss cheese. Scald cream and cool. Mix the eggs and yolk together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off the oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.

courtesy of: The Village of Muscoda Morel Mushroom Festival, Muscoda, WI 53573, 608-739-3182

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MOREL QUICHE

yields 4-6 servings

1 lb. morels
1/4 lb. bacon
1/2 cup chopped onions
1/2 cup chopped green peppers
1 1/2 cups shredded (baby) Swiss cheese
1 1/2 cups milk
3/4 cups Bisquick
3 eggs
1 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees.

Prepare bacon and morel mixture: Use any amount of morels and one-fourth as much bacon. Cut bacon into small pieces. Fry until ready to remove and eat, but leave in pan. Do not drain grease. Add clean, split morels. Liquid will become "soupy." Cook until grease returns to clarity. Mixture will make a light "popping" noise. (Bacon will not get any crispier after morels are added due to their moisture content.)

In a 10-inch, lightly coated (butter) pie pan, mix bacon and morel mixture, onion, green pepper and cheese. In medium-sized bowl, mix milk, eggs, Bisquick, salt and pepper. Beat until smooth. Pour into pan. Bake 35-40 minutes or until inserted toothpick comes out clean.


courtesy of: The Curious Morel: Hunters' Recipes, Lore and Advice, by Larry Lonik. RKT Publishing and Morel Heaven, PO Box 172, Chelsea, Michigan, 48118