Morel Pie

I know that one of the ingredients (morel mushrooms) for this recipe won't be available for many of you, but since I had never heard of a morel pie and this recipe was published in today's Peoria Journal-Star, I thought some of you might find it interesting.  They said it was adapted from a recipe of Chef Michael Higgins of Maldaner's Restaurant in Springfield (IL).  Since I am personally not a morel hunter, I have not tried this recipe.
 
1 pre-baked pie shell
Dijon mustard
1/4 lb. butter
1 sweet onion (Vadalia preferred), julienned
1/2 lb. morel mushrooms (from the accompanying picture, probably coarsely chopped)
1/2 tsp. thyme
1 cup grated Parmegiano
2 cups cream (not half & half)
2 eggs, lightly beaten
salt & pepper, to taste
1 cup cracker crumbs
 
- Brush pre-baked pie shell with Dijon mustard and sprinkle with some of the grated cheese.  Heat in the oven at 350 degrees until the cheese melts.
- Saute onions in butter until soft.  Add morels and cook until they are soft and half of the juice has reduced.
- Add thyme, cream and remaining cheese.  Simmer; then add the beaten eggs.  Add salt and pepper to taste.
- Pour mixture into pie shell.  Sprinkle cracker crumbs on top.
- Bake at 350 degrees until top is brown and custard is set.  Cool before cutting.
 

That's nice. I'm allergic to mushrooms, but I used to hunt morels to cook for my wife and the kids. I found some morels recently while in the woods, but not having anyone for whom to prepare them I let them be.

Lucky wife! If we lived closer I'd ask you to pick them and send them on over!

6star that recipe looks great!

In the same article, titled "Natural Delicacies" there was also a recipe for Garlic Mustard Pesto using garlic mustard, an invasive species.  If anyone would like that recipe, let me know and I will post it also.