Tétova ínyenc 
I brought a spring delicacy from the forest. Both ingredients – morels and wild garlic – are very much in season right now, although the April snow might set back the mushrooms’ growth a bit.
We found some great large-capped morels, so I set them aside for stuffing. I flavored the filling with freshly picked wild garlic. It turned out divine!
Ingredients:
- 16 large morel mushrooms
- oil
- salt, pepper
- 1/2 bunch of wild garlic
- 1 quail egg
- 4 tbsp aged cheese (grated)
- 1 tsp sour cream
- 2 tbsp breadcrumbs
My Morel Recipes: (Translation of older recipes is currently in progress.)
- Spárgakrémleves kucsmagombával (Cream of Asparagus Soup with Morels)
- Kucsmagombás-spárgás quiche (Morel and Asparagus Quiche)
- Tonkatsu töltött kucsmagombával (Tonkatsu with Stuffed Morels)
Instructions:
- Clean the mushrooms and separate the stems from the caps.
- Finely chop the stems and sauté them in oil; season with salt and pepper.
- Add the chopped wild garlic, then the quail egg, sour cream, cheese, and breadcrumbs.
- Fill the morel caps with the mixture.
- Place them in a greased baking sheet, season, and toss them slightly in the oil to coat them evenly.
- Bake in a 200°C (400°F) oven for about 25 minutes.
