Morel Cream Sauce

  • Joel Nelson
    Moderator
    Southeast MN
    Posts: 3123
    January 3, 2012 at 6:21 pm #204301

    Clear out the dried ones before you pick fresh this spring!

    Morel Cream Sauce:

    -20 or so dried/frozen, or fresh morel halves
    -1 shallot
    -1 Tbsp butter
    -1 cup heavy cream
    -1/4 cup sherry or white wine
    -3/4 cup water
    -1 cup chicken stock
    -1 Tbsp finely chopped fresh thyme
    -salt and pepper to taste

    Reconstitute morels with 3/4 cup warm water for 15 minutes or so. While they’re swellin’, chop the shallot and put it in a pan with butter on moderate heat. Cook till translucent, not brown a couple minutes. Add strained morels, reserve liquid. Cook for a few minutes. Deglaze pan with sherry/wine and morel liquid. Braise for a few minutes. Add heavy cream, chicken stock, S & P, thyme, reduce at least by half or more till it’s the consistency you’d like for a sauce. Check seasoning again before serving.

    Joel

    Brad Juaire
    Maple Grove, MN
    Posts: 6101
    January 4, 2012 at 4:55 pm #117480

    Looks yummy Joel! I can’t believe that recipe is fat free too!

    todders
    Shoreview, MN
    Posts: 723
    January 5, 2012 at 1:49 pm #117493

    That sounds so good you could drink it straight! I love mushrooms, need a sauce on everything I eat but have not been able to find a morel yet . We will save that for another thread .

    mbenson
    Minocqua, Wisconsin
    Posts: 3842
    January 11, 2012 at 7:23 pm #117624

    Quote:

    Looks yummy Joel! I can’t believe that recipe is fat free too!

    Yep, Brad that chicken stock will help with the fat every time!!!

    Mark

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