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Ingredients for 6 to 8 servings::

1 pound morel, cepe or crimini mushrooms

4 tablespoons olive oil

2 garlic cloves, minced

4 sprigs parsley, snipped into 1/4" pieces

1/2 teaspoon salt

1/2 teaspoon black pepper


Preheat the oven to 325 degrees.

Trim stem bottoms off the mushrooms.  Thinly slice the stems of the morels, mince the stems of cepes and crimini, and place them in an oven-proof casserole.  Halve large morels, leave small ones whole, the round, flat-capped ones as well.  Drizzle on the olive oil.

Bake the mushrooms for 15-20 minutes until the oil is clear of juices. Combine the garlic and parsley and sprinkle it over the mushrooms.  Season with salt and pepper. Return the mushrooms to the oven for another 15-20 minutes, basting twice with pan juices.

Serve hot from the oven with crusty bread.

Adapted from Monet's Table by Claire Joyes.