Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 110

  • 2 c. half and half
  • 7 large smoke-dried morels, broken into small pieces
  • 1 1/2 c. sauerkraut
  • 1 med. onion
  • 5 eggs, beaten
  • 1/3 c. medium-aged Gouda or other cheese
  • salt and pepper to taste
  • dash nutmeg

Heat the half and half in a pan until hot but not bubbling. Remove from heat and add morels. Steep for 20 - 30 minutes. Rinse sauerkraut, place in a pan, and cover with water. Boil for 5 minutes. Rinse and drain very well. Mix all ingredients. Place in a buttered baking dish and bake at 350 degrees until golden brown. Serves 4.