Fried stuffed morel mushrooms. Start by cutting off the stems, to allow you to stuff them. A pastry decorating bag would be best, but we don't have those at hunting camp. A gallon zip loc works in a pinch. After cutting, soak mushrooms to rehydrate if necessary and to clean out dirt and bugs. Next, cook up ground sausage, and mince as fine as possible. A food processor will make the next couple steps easier, but again, hunting camp. Next add cheddar cheese and cream cheese. Heat until melted, then mix. Now it's time to stuff. Since we don't have a pastry bag, we put contents into a gallon zip loc and cut the corner off, allowing us to squeeze the contents into the hollow cavity of the mushrooms. Have several bags ready, as the heat will most likely blow out the seams. Now bread the mushrooms. We chose to make a beer batter. Zatarains fry mix and beer. How much of each depends on how thick you want the coating. We made ours runny so the breading wouldn't turn out thick. Now just drop in hot oil for a few minutes and you're ready to eat!
