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Ingredients
- 8 x morel mushrooms
- 5 sprg fresh thyme
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 c. water
- Â Â Salt and freshly grnd black pepper, to taste
- 1 c. warm cooked yellow corn grits
- 8 whl okra, blanched
Directions
- 4 SERVINGS VEGAN
- There is nothing like the first morels of the season. Here, they are stuffed with yellow corn grits and cooked with okra. The mushroom juices are flavored with thyme and a drizzle of extra virgin olive oil.
- Preheat oven to 350 degrees. Place morel mushrooms in ovenproof pan with 1 sprig of thyme, 1 Tbsp. extra virgin olive oil, water, salt and pepper. Cover and bake till tender, 30 to 40 min.
- Remove mushrooms and pour morel juices into a small saucepan. Simmer over medium heat till reduced by one-third, 3 to 4 min. Slice morels in half lengthwise and fill 12 halves with warm cooked grits. In medium pan, hot okra in a few tsp. of water, then slice /4 inch thick.
- To assemble: Place small amount of okra in center of each plate. Place 3 stuffed motels on top of okra along with I plain morel half. Place 1 sprig fresh thyme on each plate and spoon reduced morel juices over mushrooms.
- Drizzle remaining 2 Tbsp. extra virgin olive oil around plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 96 | 30% |
| Total Fat 10.83g | 14% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 649mg | 27% |
| Potassium 276mg | 8% |
| Total Carbs 54.21g | 14% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.58g | 0% |
| Protein 6.23g | 10% |
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