Herb-Stuffed Morel Mushrooms over Mashed Sweet Potatoes

If you ever see us doing a crazy little dance in the aisle at the grocery store, it's likely we've just spotted one of our very favorite ingredients: fresh morel mushrooms. These weird-looking specimens are covered in gills on the outside, and inside, they're hollow, which makes them perfect for stuffing. The earthy flavor and meaty texture is unmatched by anything else we've ever tasted. They are stunningly delicious!

Here, we made a simple stuffing from garden herbs and tangy goat cheese and served them over sweet potatoes. We think this combination is surprising and new, something entree-worthy for sure. 

Herb-Stuffed Morel Mushrooms over Mashed Sweet Potatoes

Mashed Sweet Potatoes (recipe follows)
1/4 cup crumbled soft goat cheese
1/4 cup Panko bread crumbs
1 tablespoon finely chopped fresh herbs (tarragon, parsley, thyme, and sage)
1 large egg (beaten)
Kosher salt and cracked black pepper (to taste)
1/8 teaspoon granulated garlic
6 to 8 medium morel mushrooms
1 tablespoon butter
about 1/2 cup of vegetable broth
1 cup arugula
1 small shallot (thinly sliced)
1 teaspoon olive oil
1 teaspoon champagne vinegar

Prepare Mashed Sweet Potatoes according to the recipe. Set aside. 

In a medium bowl, combine the cheese, bread crumbs, herbs, egg, salt, and pepper until well incorporated. Set aside. Wash* and trim woody ends off morels. Using a paring knife, cut a slit up one side of the mushroom. Carefully open the mushroom and spoon in as much of the filling as will fit. Close the mushroom back together, set aside, and repeat until all mushrooms are stuffed. 

In a small frying pan over medium-high heat, melt the butter and add the mushrooms. Cook for 3 minutes per side, add the broth, and cover. Remove from heat. 

In a small bowl, toss the arugula, shallot, olive oil, and vinegar together. Place a mound of sweet potatoes on a plate and top with 3 to 4 morels. Add a few spoonfuls of the pan juices to the top, garnish with the arugula salad, and salt and pepper to taste. (Serves 2.)

Mashed Sweet Potatoes

1 large sweet potato (peeled, cubed)
1 tablespoon water
1 teaspoon brown sugar
1 teaspoon unsalted butter
Kosher salt and cracked black pepper (to taste)

Place potatoes, water, sugar, butter, salt and pepper into a covered, microwave-save dish; microwave on high for 5 minutes. Allow dish to rest, covered, for five more minutes. Mash using a potato masher. Set aside until ready to plate.

*To wash morels: Fill a large bowl with water and swish the mushrooms around in the bowl to dislodge any dirt. Change water 2 to 3 times. Lay mushrooms out on a clean dish towel to dry.