Cipollini Onions and Morel Mushrooms Skewers
To try something different we skewered the earthy flavored morels with sweet cipollini onions. Brushed them with butter. The carmelization created by grilling brought out their deep flavors. If morels aren't in season, use white button or baby bella mushrooms.
Servings 4 people
Ingredients
- 24 Morel Mushrooms
- 16 Cipolline Onions
- 1 Garlic Bulb Roasted
- 4 tablespoon Unsalted Butter
- Sea Salt & Fresh Ground Pepper
- 8 – 6 inch skewers soaked in cold water for 30 minutes.
Instructions
- To Roast the Garlic: Preheat the oven to 350 degrees. Cut the top off of the garlic bulb and rub with olive oil. Wrap the bulb in foil and cook for 45 minutes. Let cool. Pinch the bottom of the garlic bulb to push out the roasted cloves. Set the side.
- To Remove Cipollini Skin: Cut the bottom root end of the onion. In a small pan, bring water to a boil. Boil the onions for two minutes. Rinse in a colander and cover with ice. Once cooled, pinch the root end and the onion will squeeze out of its peel.
- Melt the butter with the roasted garlic. Smash the garlic into the melted butter.
- Skewer 3 morels and 2 onions on each 6 inch skewer. Baste the skewers with the roasted garlic butter. Place on 350 – 400 degree grill. Turn after 6 minutes, cook an additional 6 minutes. Serve.
Notes
This recipe pairs well with the Grilled Rack of Lamb with Peach Ginger Chutney and the Marinated Michigan Asparagus.