Season with salt and pepper inside and out.
Stuff with have lemon, garlic clove, 2 spring onion(anything else you want)
Put in oven at 425 for 30 or until it reach 160 (let rest for 15 after you take it out)
Spring Creek Morel in white wine and butter:
Wash morel in cold water and trim steam drain and dry
4 tbl butter in pan melt and tbl chopped onion and garlic( cook till translucent)
Add 4 morel season with salt and pepper cook in butter 5 min
The de-glaze with white wine cook 5 min and then add pad of butter and cook till mushrooms are tender and flat
Get pan hot with oil and shallot and (1 bunch with stem discarded) chard season well
Then add chicken stock and cook till soft 3 to 5 min.
Garnish with fresh parsley and lemon juice
Presented By: The Crown and Goose
Date: April 18, 2014