DRIED MUSHROOM RECIPE

MORELS AND SUMMER VEGETABLES

- 1 1/2 ounces DRIED MORELS, reconstituted in hot water, 20-30-minutes, strain
- 3 medium sweet bell peppers
- 6 small zucchini
- 4 tablespoons virgin olive oil
- 1 tablespoon minced shallot
- 1 small clove minced garlic
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon sugar
- Kosher salt and pepper
• Slice the reconstituted Morels in half lengthwise
• Roast the peppers under broiler until skin is charred
• Place roasted peppers in paper bag for 5-10 minutes, then peel, stem, seed them, then cut into 2" matchsticks
• Wash and trim zucchini, then cut into matchstick slices
• Sprinkle the zucchini with Kosher salt in a colander, let sit 4 minutes, strain
• Saute shallots in olive oil until golden
• Add the Morels and cook 2 minutes
• Add the peppers, zucchini and garlic and cook 5 minutes
• Combine vinegar and sugar in a small bowl to dissolve
• Add this to the pan and cook 2 more minutes

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