The combination of morels and pork sausage meat is a good example of how dishes are adapted in each region, depending on what’s available locally.
Morels are highly prized by both mushroom hunters and gourmets. For the former, the challenge lies in tracking them down, as they are difficult to find, and to make matters worse, they do not surface in the same place from one year to the next, while the latter love them for their deep but delicate aroma and slightly sweet flavour. This all makes them a delicacy that you’ll find in pride of place on restaurant menus when they’re available.
The fact that they’re hollow inside makes them easy to stuff with a variety of fillings that vary depending on the region and/or type of cuisine of the places where they’re made. However, they have many other culinary uses as well. You can find them stuffed with sausage meat, such as botifarra, as in the recipe we’re going to share with you here, or with foie gras. They can also be sautéed as a side dish alongside meat, in a cream sauce, with pasta or in scrambled eggs, among other possibilities.
When you’re in the kitchen, remember that as always, when cooking with mushrooms it’s essential to follow the recipe closely. Morels must be completely cooked through since they’re toxic when raw.
