Print Options:

Grilled Morels

Yields24 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Spring has normally sprung when the morels are up and temperatures are warm enough to fire up the grill. Grilling adds a little smokiness to the morels and the butter, rather than oil, imparts a richness with both combining to make a tasty side dish. The high heat helps caramelize the morels bringing out the meaty flavor. I recommend using a grilling basket because it is a tragedy to see a morel slip between the bars and fall into the coals. Try serving the mushrooms as part of a Santa Margherita style Italian Grilled Vegetable platter as pictured or as a topping for a steak or burger.

 1 lb Morels
 23 tbsp Butter
 0.50 Lemon
1

Heat up the gas or charcoal grill. For a charcoal grill the coals need to be covered with layer of white ash after the flames have died down.

2

Wash and clean the morels. I normally give them a good wash in a bowl of water to make sure there is no grit on them. If they are very large cut them in half then dry them on a paper towel. Use 2 tbsp of butter of a half pound of morels and 3 tbsp for a pound.

3

Melt the butter and pour over the morels and gently mix to make sure all the morels are covered with butter.

4

Place the morels in a grilling basket and put them over the heat on the grill. Turn the morels every 5 minutes or so. They should first soften then crisp up and start to turn brown and caramelize. Cook for 15 minutes total.

5

Season with a little salt and pepper and squeeze of lemon if so desired. Place the cooked morels on a plate and server with other grilled vegetables or on a steak or burger.

Nutrition Facts

Servings 24