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Creamed Morel Mushrooms

Creamed Morel Mushrooms
Fresh or dried morels work equally well in this delicious sauce, richly flavored with veal stock and cream. It makes a satisfying lunch when served over thick-sliced toasted bread with a tossed salad on the side.

Equally good as a sauce with risotto, roast chicken, grilled steak or even over poached eggs on muffin!
Ingredients:

2 tablespoons butter
1 shallot, peeled and minced
12 fresh morel mushrooms, cleaned and trimmed ~ OR ~
12 medium-to-large dried morel mushrooms, reconstituted
1/4 cup dry sherry
1 cup veal stock
1/2 cup heavy cream
1 tablespoon minced fresh tarragon (optional)
salt & pepper to taste



Directions:

Melt the butter in a medium skillet over medium high heat and to sauté the mushrooms and the shallot for several minutes, or until the mushrooms begin to soften.

 

Reduce the heat slightly and add the dry sherry. Continue to cook over medium heat for about 5 minutes.


Stir in the veal stock and the heavy cream. Add the tarragon, if using, then add salt and pepper to taste.


Bring the sauce to a low gentle simmer and reduce until it thickens to the desired consistency. If too thick, thin with a little stock.

Products suggested for this recipe:



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