Roasted Morels with Shallots

Preheat oven to 400°F (200°C). Gently rinse the morels under cool running water and pat dry with paper towels, being careful not to damage their delicate structure.

Peel the shallots and cut them into quarters or wedges, leaving the root end intact to hold the layers together.

Toss the morels and shallots together in a bowl with the extra virgin olive oil until evenly coated.

Season generously with coarse sea salt and freshly ground black pepper, then toss again to distribute the seasonings.

Spread the morels and shallots in a single layer on a baking sheet, arranging them so they have space around them for even roasting.

Roast in the preheated 400°F oven for 12-15 minutes, stirring halfway through, until the morels are tender and the shallots are caramelized at the edges.

Transfer to a serving dish and taste, adjusting salt and pepper if needed before serving warm.