Cooking note (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and fiber in grams for the ingredient listed. This recipe has about 6 grams carbohydrates, 4 grams protein and 1 gram fiber per serving.
3 tablespoons extra virgin olive oil (C=0g) 4 cloves of garlic, minced fine (C=4g)
1 pound of cleaned morel mushrooms, stems removed if woody (C=10g) (P=4g) (F=4g)
Sea salt (C=0g) Freshly ground black pepper (C=1g) 1/4 cup flat parsley leaves (C=1g)
1/4 cup snipped fresh chives (C=1g) 1 finely grated rind of one lemon (C=2g) 2 tablespoons balsamic vinegar (C=1g) 2 tablespoons white truffle oil (C=0g) OPTIONAL 1/4 cup paper thin shaved Parmesan cheese (C=4g) 4 sprigs of chives or parsley for garnish (C=0g)
Preheat the grill.
In a medium bowl, combine olive oil and garlic. Add the mushrooms, tossing to coat. Season with salt and a generous dose of black pepper and mix well to combine.
Transfer morels onto the grill and spread evenly to ensure consistent cooking. Cook until well-seared, about 3 minutes. Turn mushrooms over with metal spatula or tongs, cooking until tender, about 3 minutes. Transfer mushrooms with a spatula back to the bowl.
Add parsley, chives and lemon rind to the mushrooms and toss to combine. Drizzle mushrooms with the balsamic vinegar and optional truffle oil while tossing. Adjust the seasonings as necessary. Add the shaved Parmesan while tossing.
Place mushrooms in the center of the serving plate. Garnish with a sprig of chives or parsley.
Makes 4 appetizer servings.
Per serving: 147 calories; 12 g fat (2 g saturated fat; 73 percent calories from fat); 6 g carbohydrates; 4 mg cholesterol; 247 mg sodium; 4 g protein; 1 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and the Spotlight 29 Casino in Palm Springs, Calif. You can reach him online at onemadchef@rattlesnakeclub.com.
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