Morel Mushrooms with Corn Grits And Okra

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Morel Mushrooms with Corn Grits And Okra

 

8 morel mushrooms

5 sprigs fresh thyme

3 tbsps. extra-virgin olive oil

1 cup water

salt and freshly ground

1 cup hot cooked yellow corn grits

8 whole okra, blanched

 

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 1/4 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.

Makes 4 servings.

Calories 92, Fat 4 g, Carbs 13 g, Sodium 139 mg, Fiber 2 g.