Grilled Mushrooms

Today Chef Todd Humphries, Chef from beautiful Napa Valley talks Mushrooms, listen below to Tonia as she asks Todd how to grill mushrooms.

Tune in below and listen to Todd Humphries and below recipes for Morel Mushrooms.

Description: Morels take on a savory, smoky and crispy edge in this simple recipe from Martini House's chef, Todd Humphries. Meatier mushrooms, such as portobellos, will have a slightly chewier consistency. This dish makes a great finger-food hors d'oeuvre.

Wine recommendations: When serving the morels as predinner nibbles, it makes sense to serve them with sparkling wine, a dry rosé, or a rich, barrel-fermented Chardonnay.
Number of Servings: Serves 4 as an appetizer or first course.
Ingredients: * 8 ounces fresh morels
* 1/4 cup melted butter
* 2 tablespoons virgin olive oil
* Kosher salt to taste
* Fresh ground pepper to taste
* 1 tablespoon fresh lemon juice
* 8 ounces arugula leaves
Directions: Trim and discard stems from the morels. In a large bowl, toss the morels with the melted butter and the olive oil and season with salt and pepper to taste. Place the morels in a grilling basket or on metal skewers. (If using wooden skewers, remember to soak the skewers in water first, or they may burn.)

Over a hot charcoal grill or wood fire, grill the mushrooms, turning occasionally, until they are crispy, about 5 to 8 minutes. While the mushrooms are cooking, collect a few ounces of their juices by holding the grilling basket or skewers over a bowl for drippings. Combine the lemon juice with the mushroom juice. Toss the arugula in the mushroom/ lemon juice mix.

Arrange the mushrooms on a serving plate and garnish with the arugula.