Difference between revisions of "Roasted Morels with Shallots"
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== Ingredients == | == Ingredients == | ||
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* 3 to 4 shallots, or 2 medium-sized [[onion]]s, peeled and cut into wedges | * 3 to 4 shallots, or 2 medium-sized [[onion]]s, peeled and cut into wedges | ||
* Coarse [[sea salt]] and freshly ground [[black pepper]] to taste | * Coarse [[sea salt]] and freshly ground [[black pepper]] to taste | ||
| − | == | + | == Procedures == |
# Preheat oven to 400 °F. Lightly grease roasting pan with 1 teaspoon [[olive oil]]. | # Preheat oven to 400 °F. Lightly grease roasting pan with 1 teaspoon [[olive oil]]. | ||
# Gently wipe [[morels]] with damp cloth to remove grit and slice off most of stem. Halve [[Mushroom]]s lengthwise and arrange cut sides down in roasting pan. | # Gently wipe [[morels]] with damp cloth to remove grit and slice off most of stem. Halve [[Mushroom]]s lengthwise and arrange cut sides down in roasting pan. | ||
Latest revision as of 18:51, 26 June 2012
Ingredients
- 2 Tbs. extra virgin olive oil
- ½ lb. Morels
- 3 to 4 shallots, or 2 medium-sized onions, peeled and cut into wedges
- Coarse sea salt and freshly ground black pepper to taste
Procedures
- Preheat oven to 400 °F. Lightly grease roasting pan with 1 teaspoon olive oil.
- Gently wipe morels with damp cloth to remove grit and slice off most of stem. Halve Mushrooms lengthwise and arrange cut sides down in roasting pan.
- Arrange shallots around or over Mushrooms. Season with salt and pepper and drizzle with remaining olive oil. Roast for 10 to 15 minutes, or until Mushrooms are fragrant and softened. Serve immediately
