Preheat the fryer. In a saute pan, heat the butter. Saute 2 tablespoons shallots and chopped mushrooms for 1 to 2 minutes. Season with salt and pepper. Add the 2 teaspoons minced garlic, 1/2 pound crawfish tails and 1/4 cup green onions. Saute for 1 minute. Season with Essence. Bind the mixture with the bread crumbs. Make a small slit at the bottom of the mushroom. Stuff each morel with 1 to 2 tablespoons of the stuffing. In a mixing bowl, combine the flour, cornstarch and salt together. In a mixing bowl, whisk the yolks and soda water together. Add the flour mixture into the yolk mixture and whisk until smooth. Dip the stuffed morels in the batter, removing any excess batter. Fry the morels for 2 to 3 minutes or until golden. Stirring constantly for overall browning. Remove the morels from the fryer and drain on a paper-lined plate. Season with Essence. For the remoulade: In a food processor, pulse the crawfish tails for 1 minute. Add 2 tablespoons shallots, 1/2 green onions, 2 teaspoons garlic, and celery. Pulse for 1 minute. Add the Creole mustard, mayonnaise, lemon juice, pinch coriander, crab boil, and Crystal hot sauce. Combine until the mixture is fully incorporated. Season with salt and pepper.
Spoon the sauce in the center of the plate. Arrange the stuffed morels in the center of the sauce. Garnish with grilled ramps, parsley, and cheese.
Yield: 4 servings