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.