- 3 large Vidalia onions
- 2 tablespoons extra-virgin olive oil
- 4 ounces morels, sliced
- Splash white wine
- 3 sticks butter, room temperature
Preheat oven to 450 degrees F.
In a large skillet, heat oil. Saute morels until cooked and add a splash of wine.
In a medium bowl, add butter and fold in cooked morels. Place butter onto waxed paper and form into a log. Wrap and place in refrigerator until ready to serve.
When onions are ready, use a paring knife to cut a triangular hole at the top of the onion. Place a pat of butter into each hole and serve.