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Rosemary-Scented Morels

Holly Stewart

Servings: six.

Serve these woodsy mushrooms along with the navarin or as another savory topping for the galettes. If you can’t find fresh morels in your area, you can use large dried morels; soak them in hot water for 20 minutes and then pat them dry.


  • 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

Nutritional Information

  • Calories (kcal) : 45
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 180
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 1


  • 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 minutes) Arrange the skewered mushrooms on the bed of rosemary, and then sprinkle the mushrooms with salt and pepper and dot with small pieces of the butter.
  • Broil about 2 minutes on each side, just long enough to cook the morels through. Remove them from the broiler, discard the rosemary, and roll each skewer in the buttery juices. Serve immediately.


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