Michigan Stuffed Morels with Smoked
Whitefish Mousse

1. Clean the morels of any dirt and trim off the very bottom of the stems  
   
   

2. Add the whitefish (fresh and smoked) and parsley into a food processor with a steel blade and pulse for 10-15 seconds 
   
   

3. Slowly pour in 1 cup of heavy cream and pulse until completely incorporated. Stir in dill.  
   
   

4. Season the mousse and test the seasoning by cooking a small amount of mousse in the microwave. Add seasoning until your test amount is seasoned for your palate  
   
   

5. Spoon the mousse into a pastry bag fitted with a small tip and gently fill each morel. Refrigerate until ready to cook  
   
   

6. Heat the olive oil in a sauté pan over medium heat  
   
   

7. Add the onions and tomatoes and cook until the onions are translucent  
   
   

8. Add the horseradish and tomato juice and simmer for 2-3 minutes  
   
   

9. Add the remaining 1 cup of heavy cream and cook for 2 minutes over medium heat  
   
   

10. Strain the sauce through a fine sieve and stir in the dill. Keep warm until ready to use  
    
    

11. Melt the butter in a sauté pan over medium heat, add the morels to the pan. (Do not overcrowd the pan, cooking in batches may be necessary)  
    
    

12. Add enough water to the pan to cover the bottom and bring to simmer
    
    

13. When the mousse is firm, the mushrooms are cooked
    
    

14. Divide the mushrooms onto the serving plates, pour the sauce around the mushrooms, and serve