INGREDIENTS

INSTRUCTIONS

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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