Michigan Morels Stuffed With Morels

• 12 morels of uniform size
• 36 smaller morels
• 3 to 4 strips nitrite-free bacon
• 1 medium large to large onion, finely diced
• 4 tablespoons unsalted butter
• 1 cup minced pecans

1. Soak morels in cool water with a bit of salt for 2 minutes.
2. Check for foreign matter.
3. Dry on a cloth towel.
4. Cut off the base of the larger morels and dice the smaller ones.
5. Cut up the bacon and cook crisply.
6. Drain thoroughly and crumble.
7. Saute the onion in 2 tablespoons butter until translucent.
8. Add the pecans and saute 1 minute longer.
9. Add the bacon and diced morels and cook 1 minute longer.
10. Use this mixture to stuff the 12 large morels.
11. Place stuffed morels in a casserole just large enough to hold them upright.
12. Melt remaining 2 tablespoons butter and pour over morels.
13. Bake at 350 degrees for 25 minutes, making sure they do not burn.

morels, morels, bacon, onion, unsalted butter, pecans

Taken from cooking.nytimes.com/recipes/10130 (may not work)