✅8-12 decent sized yellow morels
✅1 block (8 oz) cream cheese
✅1/4 cup chopped onion
✅3 Tbsp water
✅spoonful minced garlic
✅6 sprigs fresh thyme
✅2 Tbsp fresh chopped chives
✅5 slices cooked bacon
✅salt and pepper to taste
✅5 Tbsp butter

Trim your morel stems but do not halve them. Just cut the bottom of the stem off... Wash, rinse, then wash your morels again, taking care to rinse the inside as well. Pat dry. Put in a 350 degree oven for ten mins to get the water out, remove from oven, and then set aside between some paper towels to fully dry.

While the morels dry, cook the bacon until crispy. Once fully cooked, set aside to cool and dry. In a medium saucepan, put a Tbsp of butter in along with onion. Cook until onions are translucent, about 5 mins on medium heat. Add garlic and cook two more mins. Add cream cheese and water, and cook until mailable but not runny. Add 2 chopped springs of fresh thyme, pepper, the chopped cooked bacon and chives to the mixture. Turn off the heat. Let cool so that you can touch it but don’t let it solidify. Put cheese mix into a piping bag or a ziploc bag, and snip off the corner of the bag so that you can squeeze the cheese mixture out.

Fit the snipped corner of the bag into the (now dried) morel stem. Squeeze and fill the morel tightly with the mixture. Salt and pepper each side of the morel to taste (I recommend going easy on the salt, as the cheese stuffing is already salty) and set aside. In the mean time, get the remaining butter in the pan and starting to BROWN (not burn). Smash the remaining thyme sprigs and add the the pan until fragrant (less than a minute).

Slowly drop the mushrooms into the brown butter. It should sizzle upon dropping into the butter. Cook for about 30-60 seconds per side (depends on the size of your mushrooms). This should create a crispy and buttery crust, while the inside remains gooey and flavorful. Remove from the pan and allow to cool before enjoying!