Baked Lobster with Mango Sauce - Lobster Tail 5
CIPOLLINI ONION & MOREL MUSHROOM SKEWERS
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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
Servings
4 people
CIPOLLINI ONION & MOREL MUSHROOM SKEWERS
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. 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.
  2. 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.
  3. Melt the butter with the roasted garlic. Smash the garlic into the melted butter.
  4. 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.
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This entry was posted in Vegetable, on June 23rd, 2016

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