| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 8 |
|
Morel mushrooms |
| 5 |
|
Sprigs fresh thyme |
| 3 |
tb |
Extra-virgin olive oil |
| 1 |
c |
Water |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
c |
Hot cooked yellow corn grits |
| 8 |
|
Whole okra; blanched |
INSTRUCTIONS
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 olive oil.
Preheat oven to 350 degrees. Place morel mushrooms in ovenproof pan with 1
sprig of thyme, 1 tablespoon olive oil, water, salt and pepper. Cover and
bake until tender, 30 to 40 minutes.
Remove mushrooms and pour morel juices into a small saucepan. Simmer over
medium heat until reduced by one-third, 3 to 4 minutes. Slice morels in
half lengthwise and fill 12 halves with hot cooked grits. In medium pan,
warm okra in a few teaspoons 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 tablespoons olive oil around plate.
PER SERVING: 92 CAL.; 30 PROT.; 4G TOTAL FAT (1G SAT. FAT); 13G CARB.;
OCHOL.; 139MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 51
Converted by MM_Buster v2.0l.
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