Morels a L'escargot
Description
Another great morel appetizer
Ingredients
At a glance
Mushroom
Course
Cuisine
Style
Serves
4-6
- 2 C. dehydrated morels (2 lb. fresh)
- 4 cloves garlic, crushed
- 1/2 C. chopped parsley
- 2 T. Dijon mustard
- 1 t. thyme
- 1 t. ground pepper
- 2 T. lemon juice
- 1/2 t. salt
- 1 stick butter
- 1/2 C. bread crumbs
Methods/steps
- Cover the dry morels in warm water. Put aside and let the morels soak for about half an hour.
- Melt the butter and mix with all the ingredients except bread crumbs and the morels.
- Remove the morels with a slotted spoon and drain on a towel. Place in an oven-proof dish.
- Whisk and our the mixture over the morels and sprinkle with bread crumbs.
- Bake covered, in 350F oven for half an hour or until the bread crumbs brown.
- Serve very hot with fresh slices of sourdough bread.
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