Recipe by Steve Peek: AMC Collection, Cooking with the Asheville Mushroom Club, p. 101
- 1 lb. fresh morels (or equivalent dried)
- 1 medium sweet onion, chopped
- 1 lb..htmaragus, cut in 1 inch pieces
- olive oil for casserole dish
- fresh chopped basil to taste
- fresh chopped parsley to taste
- salt to taste
- fresh chopped oregano to taste
- 1 lb. crabmeat
- 8 oz. cottage cheese
- grated Swiss cheese to taste
Layer fresh or reconstituted morels, onion, and.htmaragus in an oiled casserole dish. Add large pinches of basil and parsley, a dash of salt, and a small pinch of oregano. Add a layer of crab and cottage cheese. Continue layering until all ingredients are used. Top with the Swiss cheese and bake at 350 for 1 hour. Serve with crusty bread and Pinot Noir. Serves 4 - 6.