Morels with Yellow Corn Grits, Okra, and Morel Juices
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Serves 4.
- 8 Morel Mushrooms
- 5 Sprigs Thyme
- 3 Tbsp. Extra Virgin Olive Oil
- Salt and Pepper
- 1 Cup Water
- 1 Cup Hot Cooked Yellow Corn Grits
- 8 Whole Okra, Blanched (Seasonal option: Asparagus)
- Place morels in an ovenproof pan with 1 sprig of thyme, 1 Tbsp. of olive oil, salt and pepper, and water.
- Cover and bake at 350 degrees for 35 to 40 minutes.
- Remove the mushrooms and reserve the liquid in the pan.
- Pour the morel juices into a small saucepan.
- Simmer over medium heat until reduced by one-third, about 3-4 minutes.
- Slice the morels in half lengthwise and fill 12 halves with hot cooked grits.
- In a small saute pan warm the okra in a few teaspoons of water.
- Slice the warmed okra into 1/4 inch pieces and season with salt and pepper.
- Place a small amount of okrs in the center of each plate.
- Place 3 of the stuffed morels on top of the okra along with one plain morel half.
- Place one sprig of thyme on each plate and spoon the reduced morel juices over the mushrooms.
- Drizzle the remaining 2 Tbsp. olive oil around the plates.