Ed Joice
Broiled Whole Morels Stuffed with Morels, Lemon, Ricotta
I developed this recipe specifically with those late season morels in mind. You find a lot of big ones–some of which are damn near perfect, others started to mold in places or crumble but with salvagable bits. I would still be sure to use only parts with no trace of decomposition: no color change, firm flesh, no contamination from other fungi, etc. Take those morels that need some trimming, toss the bad parts, you can chop those up and saute them with shallots. Add lemon zest