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Grilled Morels with Arugula


Morels take on a savory, smoky and crispy edge in this simple recipe from Martini House's chef, Todd Humphries. Meatier mushrooms, such as portobellos, will have a slightly chewier consistency. This dish makes a great finger-food hors d'oeuvre.

Wine recommendations: When serving the morels as predinner nibbles, it makes sense to serve them with sparkling wine, a dry rosé, or a rich, barrel-fermented Chardonnay.

American/New American
Number of Servings
Serves 4 as an appetizer or first course.
* 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.
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