Morels a L'escargot
Created by AndrewM, Tuesday, 04 May 2010

Another great morel appetizer

  • 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
  1. Cover the dry morels in warm water. Put aside and let the morels soak for about half an hour.
  2. Melt the butter and mix with all the ingredients except bread crumbs and the morels.
  3. Remove the morels with a slotted spoon and drain on a towel. Place in an oven-proof dish.
  4. Whisk and our the mixture over the morels and sprinkle with bread crumbs.
  5. Bake covered, in 350F oven for half an hour or until the bread crumbs brown.
  6. Serve very hot with fresh slices of sourdough bread.