Any other wild mushrooms such as oysters or shiitakes are a fine substitution for the morels in this recipe. The quantities called for are a bit large for the share size, but this recipe halved would be fine for a dinner for two.
3 cups milk 1 cup chopped spring onions with green shoots 1 loaf stale or toasted multigrain bread, broken into crouton-sized crumbs 1 lb. asparagus 2 Tbs. butter 1 lb. wild mushrooms salt & pepper to taste 4 eggs 1/3 cup chopped parsley 3 Tbs. oregano 3 cups grated Swiss cheese
Add onions to milk in saucepan and bring to a boil; remove from heat and set aside to steep. Pour milk over crumbs and allow bread to soak. Chop asparagus into 1/2" pieces and simmer in boiling water until bright green. Melt butter in skillet, cook mushrooms until tender, add salt and pepper, and set aside.
Break eggs and beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs with remaining milk, asparagus, mushrooms with their juices, and 2/3 of the cheese. Mix thoroughly and pour into a greased 8 x 12" baking dish; sprinkle remaining cheese on top and bake at 350 degrees for about 45 minutes (until puffy and golden). - Updated: November 30, 2007
