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1
Preheat oven to 375 degrees F. Butter a medium gratin dish with 1 teaspoon of the butter.
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2
In a food processor, fitted with a metal blade, combine the chopped morels, shallots and garlic.
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3
Pulse the mixture, several times to chop coarsely.
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4
In a large saute pan, over medium heat, melt the remaining butter.
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5
Add the mushroom mixture.
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6
Season with salt and pepper.
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7
Saute for 2 minutes.
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8
Remove from the heat and stir in the bread crumbs and cheese.
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9
Season to taste with truffle oil.
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10
Cool completely.
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11
Make a small slit on 1 side of each of the whole morels.
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12
Stuff each with about 2 teaspoons of the stuffing.
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13
Press to close.
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14
Place the stuffed morels in the prepared pan.
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15
Pour the Hollandaise Sauce over the morels.
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16
Place on the next to the top rack in the oven.
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17
Bake until the top is golden, about 10 to 12 minutes.
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18
Remove from the oven.
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19
Spoon the morels onto serving plates.
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20
Garnish with shaved truffles and chives.
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21
In a small bowl set over a pan of barely simmering water whisk egg yolks with lemon juice until pale yellow and foamy.
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22
Pour in butter in a thin stream, whisking constantly, until sauce emulsifies.
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23
Season to taste with Tabasco, salt and white pepper.
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24
Keep warm in bowl over hot, not boiling, water.
