Morels Stuffed with Sausage and Sage - North American Mycological Association

Ingredients

• 12 ounces ground pork
• ¼ cup golden raisins (plumped in hot water and chopped)
• ¼ cup panko breadcrumbs
• 2 tbsp Parmesan cheese (grated)
• 2 tbsp sweet onions (peeled and grated)
• 2 tbsp pine nuts (toasted and chopped (see Recipe Note))
• 1 tbsp fresh sage leaves (minced)
• 2 - 3 large fresh sage leaves
• 8 - 12 very small fresh sage leaves
• 1 tbsp fresh flat-leafed parsley (chopped)
• 2 tsp garlic (finely chopped)
• 1 tsp fresh thyme (minced)
• ¼ tsp wild fennel pollen (optional)
• 20 medium-sized morels (washed, any Morchella species except M. verpas)
• 2 tbsp vegetable oil
• 1 tbsp rendered bacon fat
• 4 tbsp salted butter
• salt and freshly ground black pepper (to taste)
• 2 tbsp balsamic vinegar