Oven Bake

To clean fresh morels, dunk them into a bowl of cold water; drain them on a clean kitchen towel. You can substitute 8 dried morels for the fresh: Cover with hot water in a medium bowl. Set a small bowl on top of the mushrooms to keep them submerged. Let the mushrooms stand until soft, about 20 minutes, then lift them out of the water. Using paper towels, gently press out excess liquid, and let the mushrooms drain on a clean kitchen towel.

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

You can use shredded Monterey Jack cheese in place of the cotija and queso blanco. Other wild mushrooms, such as shiitakes, can be substituted for the porcini.

Store the granola in an airtight container at room temperature up to 1 week.

Chihuahua, Cotija, and Mexican crema give the dish authentic flavor, but Monterey Jack, French feta, and sour cream are good substitutes.

For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.

This recipe can be made a day ahead and refrigerated; reheat before serving.

Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.