Morels are expensive, but worth it -- and particularly good with beef. Hubby picked up a couple of ribeyes to throw on the barbee and we were good to go. I sauteed up the morels in a bit of olive oil, red wine and garlic and we served them on the side along with mashed cauliflower. Another hubby-seal-of-approval for the morels. Always good news.
Here's a great website on how to clean them along with a couple of recipes, mushroom-appreciation.com.
I had a sub-goal of getting down to 215 by Easter and made it a day early, so I'm finally off my horrid three-week plateau. So that's 41 pounds off since my gastric sleeve surgery Dec. 27, 2011, and about 58 total since my all-time high weight of 273.
|Morels in garlic, olive oil and red wine reduction|