When we think of stuffed mushrooms, the image of holiday party platters comes to mind. Little quarter-sized button mushrooms, stuffed with a mixture of sausage and/or cheese topped with some chopped parsley; served hot to waiting guests. Yet, there are so many other dishes, applications and varieties to do with fungi other than the same Mad Men 1950s appetizers.
One of my favorites is Crab and Scallion Stuffed Morels topped with Parmesan Crisp. These work great as a high-end hot appetizer or as a garnish to a seafood dish. The process is very easy, they can be made ahead of time and work very well as passed hot appetizers on the ground as well as in the air. The only two difficult tasks with this recipe are making sure the morels are completely cleaned (they have a lot of dirt hiding in them) and their availability. Fresh morels have a limited availability from late March through May, but there are mushroom growers that do grow these savory gems year-round.
Questions?
If you have any questions about this article or flight crew culinary training, contact me at rpeterson@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.
