Name: Morel Mushrooms with Corn Grits And Okra
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

The person in your house that claims your first and nearest attention, is, undoubtedly, your wife; seeing you are to love her, even as Christ hath loved the Church… Next to your wife are your children; immortal spirits whom God hath, for a time, entrusted to your care, that you may train them up in all holiness, and fit them for the enjoyment of God in eternity. This is a glorious and important trust; seeing one soul is of more value than all the world beside. Every child, therefore, you are to watch over with the utmost care, that, when you are called to give an account of each to the Father of spirits, you may give your accounts with joy and not with grief.

Jonathan Edwards

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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