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Morel Sauce I

Morel Sauce I
This is wonderful with a tender steak, or over sautéed chicken breasts. I love it with a good risotto, some crusty bread, and tossed greens. In fact, it's delicious with just about everything!
Ingredients:

1 tablespoon butter
1 medium shallot, minced
2 cups fresh Morel mushrooms, cleaned, trimmed and quartered
1/2 cup dry white wine
3 cups chicken stock
1 cup heavy cream
Sea salt & freshly ground black pepper, to taste



Directions:


Place a 1-quart saucepot over medium heat. Add the butter and minced shallots and cook until the shallots are translucent.

Add the mushrooms and a pinch of salt. Cook for three minutes, stirring from time to time.

Add the white wine and reduce by about two-thirds.

Add the heavy cream. Turn the heat down to a bare simmer, and cook for about 20 minutes.

 

The sauce is done cooking when it coats the back of a spoon. Season with salt and pepper to taste.

Products suggested for this recipe:



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