- * 8 ounces fresh morels
- * 1⁄4 cup melted butter
- * 2 tablespoons virgin olive oil
- * Kosher salt to taste
- * Fresh ground pepper to taste
- * 1 tablespoon fresh lemon juice
- * 8 ounces arugula leaves
Trim and discard stems from the morels. In a large bowl, toss the morels with the melted butter and the olive oil and season with salt and pepper to taste. Place the morels in a grilling basket or on metal skewers. (If using wooden skewers, remember to soak the skewers in water first, or they may burn.)
Over a hot charcoal grill or wood fire, grill the mushrooms, turning occasionally, until they are crispy, about 5 to 8 minutes. While the mushrooms are cooking, collect a few ounces of their juices by holding the grilling basket or skewers over a bowl for drippings. Combine the lemon juice with the mushroom juice. Toss the arugula in the mushroom/ lemon juice mix.
Arrange the mushrooms on a serving plate and garnish with the arugula.