- Morel mushrooms—cleaned and sliced or chopped
- Butter or olive oil (or a 50-50 mix of both)
- Fresh garlic , minced
- Tomatoes, chopped
- Fresh spinach or kale, chopped
- Thyme (fresh or dried)
- Salt and pepper
- White wine
- Goat cheese, feta, or shredded Parmesan.
- Fresh chopped parsley
- Buttered toast or garlic bread
Add sliced or chopped mushrooms into a large pre-heated skillet on medium-high heat. Sear quickly and stir a few times. Add enough butter or oil to sauté and prevent mushrooms from sticking, and reduce heat to medium. Cook mushrooms for about 5 minutes, stirring occasionally, and then add desired amount of garlic. Continue sautéing 1 to 2 minutes, and add tomatoes. Add enough spinach or kale to cover the pan, a sprinkle of thyme, a dash of salt and pepper and a splash of wine. Simmer on medium-low heat for 5 minutes, stirring occasionally. Serve warm over buttered toast, garlic bread, or grilled meats or fish. Top with cheese and parsley. We recommend the goat cheese.