The Asheville Mushroom Club (www.ashevillemushroomclub.com) has a cook book with members’ favorite recipes.The club has some marvelous cooks and many of these dishes have appeared at the various club potluck dinners. These dinners are quite a treat, and they include other non-fungal dishes. These dinners are reason enough to join the club.
Club members have collected hundreds of recipes featuring local and cultivated mushrooms to create a unique specialty cookbook.
Purchase your copy at club meetings for $10 or order by mail for $14.95 to: Asheville Mushroom Club P.O. Box 18676 Asheville NC 28814
This recipe is by Steve Peek, an original Asheville Mushroom Club member. The recipe appeared in the 2001 AMC newsletter and it has been enjoyed by many. I have found it to work best with medium size yellow (stuffers) morels.I’ve added a few notes of my own in parentheses.
* 2 dozen large to medium morels (I once prepared this with nine (9) yellows that filled a 9″x11″ baking dish). Remove stems to faciltate stuffing and add the chopped stems to the peppe r& ramp mixture below.
* Handfull of sliced ramps, white part only (use scallions if you have no ramps)
* 1 small green pepper – minced
* Salt to taste
* 1/2 tsp dill weed (dry is OK)
* 4 oz. cooked and drained shrimp (substitute canned crab meat for a treat)
* One small (4 oz.) can pitted ripe olives
* 8 oz. Neutchatel cheese (this is Light cream cheese)
* Bread crumbs (as needed for consistency of final mixture)
* Parmesan chesse
**You need a pastry bag or use a wax paper funnel for piping stuffing into the morels.
Saute sliced ramps and green peppers (and morel stems) in butter with dill until tender. Add all ingediants except morels and parmesan to food processor and process thoroughly, salt to taste (peppers have to go through the pastery bag nozzle). Put this mixture into a pastry bag and pipe into into morels. Arrange morels in a buttered casserole dish, salt lightly, dust with Parmesan and bake in pre-heated oven 375 degrees for 20 minutes.
Steve says this will serve 12 as hors d’oeuvres, but serves 2 for dinner. My nine morels served four people with two XL morels each!
NOTE: The amount of bread crumbs in the mixture is important. Too much and it’s gummy and/or hard to pipe. Too little and melted cream cheese will find any small hole, and the morel will deflate in the pan – not too attractive. Experiment.
This is a really simple and easy dish if you’ve got some fresh (or frozen) ramps. The pureeing of the barley gives a thick, ceamy texture without adding any dairy products. I have made it with ramps that were vacuum sealed and frozen for two years. Ramps freeze great!!
Creamy Ramp & Barley Soup
4 cups low-sodium chicken stock & 3 cups water
½ cup hulled barley, rinsed
½ lb ramps (about 12), whites and greens separated and sliced
1 stalk celery, thinly sliced
Coarse salt and ground pepper to taste
- In a medium saucepan, bring stock, 3 cups water, barley, ramp whites, and celery to boil. Reduce heat and simmer until barley is tender, about 45 minutes.
- Stir in ramp greens.
- Transfer half of soup (barley and ramps) to blender and puree until smooth. Return to pot, stir to combine and season with salt and pepper.
Note: Not as strong as one might think using a dozen ramps. Keeps well in frig for another day also.
From: Whole Living, May 2012