Brussels Sprouts with Morels This is a "winter meets spring" dish. The brussels sprouts are the last vestiges of winter, and the morels let you know spring is here. Use shiitake or other wild mushrooms in place of the morels if you canít find them or if they're just too expensive. Makes 3 - 4 servings.
	Ingredients: 1 pint brussels sprouts, about 10 ounces Kosher salt 1 tablespoon butter 1 ounce morels (or 2 ounces of other mushrooms), thinly sliced 2 teaspoons chopped fresh savory, or fresh thyme Freshly ground black pepper to taste
	Instructions: 1. Halve the brussels sprouts and put in a pot with 2 quarts of boiling water and a teaspoon of salt. 2. Cook 7 minutes. 3. Drain and put in a small pan of ice water until they cool completely. Drain. (Refrigerate if not using within an hour.) 4. Melt butter in a large skillet or wok over medium heat. 5. When the foam subsides, add morels and cook 1 minute. (If using shiitake or other wild mushrooms, cook 2 to 3 minutes.) 6. Add brussels sprouts, savory, and salt and pepper to taste. Cook, stirring, until the brussels sprouts are heated through, about 3 minutes.

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