I’m a flexatarian. That is to say, while I am not a vegetarian, per se, I eat a lot of vegetables. Some of it is because I really do enjoy my veggies; the other side of the coin is I try to balance out other not-so-laudatory life choices with an abundance of vegetables for health and diet reasons.
But this meal, my friends, is not necessarily for the diet- or health-conscious. It is vegetarian. And it is decadent!
First, meet the Queen of Mushrooms…Morels. 
The morels were a thank you gift from Marx Food for my acting as a judge in one of their food challenges. Morels, as you may know, are very expensive. The price is not for the weak of heart. It was, therefore, that I waited a while and checked a few recipes to see just how I would use this funghi gold.
I ultimately decided to treat it as the Queen it is. Gently. Leaving its royalty intact and undiluted by too many other ingredients.
So I rehydrated them in Marsala wine and then sauteed them in olive oil and butter with a little FL sweet onion (the large bulb in the vegetable bowl), a few shavings of carrot for sweetness, s+p. 
I served it with a Spinach + Goat Cheese Risotto and a few roasted mini peppers.
Risotto – start with sauteing a little onion, garlic, s+p in olive oil, add rice, cook with chicken broth according to directions. Towards the end, add a healthy handful of spinach (julienned) and goat cheese. Grate Nutmeg.
The Next Day
I had leftover sauteed morels. I also had a piece of wagyu (kobe) steak. I ate the two together. Now that’s decadent! The day after the day after, I was strictly vegetarian in a good way. 
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Very good ideas and turned out beautiful.
Oh my goodness! Gorgeous presentation. I bet you felt like a queen eating it as well.
WOW. Amazing…makes me want to become a vegetarian just so I can eat this meal every single day!!
What a lovely way to serve the morels Joan. Gorgeous presentation too.
Sam
Oooh, I would love a plate of that. The morels sound amazing and you’ve done them justice here.
Can i have free morels too? Please oh please?! LOL I love the re-hydrating with Marsala wine. Nice touch.
Wow! That is decadent..and you’re not wrong about the price of morels! I think I will adopt your flexatarian word…such a good idea.
Feel free. I can’t take claim to its origin.
As always in life, balance is healthy, good custom of the flexatarian
I’ve never saw Morels here..
The recipe with wine, onion and olive oil is perfect for my taste!
Cheers,
Gera
Salivating!
Spinach and goat cheese risotto and morels…that is an exciting combination Joan.
This is the perfect dish for my vegetarian client. Great presentation and I am sure its’ delicioso!
Decadent indeed…morels~! I just got somn dried ones myself…I’ll keep the deca-dance going.
wow, I call myself vegetarian for most part — I think flexatarian is a better term. I have never cooked with morels (mainly because of price) but I always wanted to. This looks so delicious with the spinach goat cheese risotto.
This sounds like a dinner I would try.
This weekend my friend and I have been talking about Wagyu beef………and those morels look delish. Extravangce….all beautifully put together, on a plate!
Joan you have a real knack for pairing foods and making it all extra special. Great meal!
I just bought one big chanterelle at $30 a pound just to taste it. Actually whole foods didn’t charge me but now I’ll know if I want to spring for more.
All this fuss over “ugly” food. Ha.But so tasty.
Mmmmmm, that risotto does sound good! You know how much I love mushrooms by now, so you have my heart with this one
This dish looks absolutely amazing
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