Rosemary-Scented Morels

Rosemary-Scented Morels
Photo by Holly Stewart


  • Six 8-inch branches of fresh rosemary
  • Approximately 30 medium to large fresh morels, gently brushed to remove any grit
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tbs. unsalted butter

Heat the broiler. Line a broiling pan with aluminum foil and lay the rosemary on top. Thread the mushrooms onto six skewers. (If using bamboo skewers, first soak them in water for 5 min.) Arrange the skewered mushrooms on the bed of rosemary, and then sprinkle the mushrooms with salt and pepper a...

View full recipe at Fine Cooking


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