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Morel Sauce IV

Morel Sauce IV
This morel sauce recipe is adapted from a recipe in the "L. L. Bean Game and Fish Cookbook". It is quite versatile. It's great over pasta and it's wonderful with chicken or veal. It can also be used to "dress up" egg noodles or rice.
Add some crusty bread and a tossed salad and you've created a gourmet-class experience.
Ingredients:

¾ pound fresh Morel mushrooms, cleaned, trimmed and sliced
3 shallots
3 tablespoons butter
2 tablespoons flour
½ cup chicken stock
½ cup heavy cream
1 tablespoon fresh snipped tarragon
2 tablespoons Marsala
sea salt & freshly ground black pepper



Directions:


Sauté the mushrooms and shallots in butter in a medium-sized skillet over medium-high heat for about 4 minutes.

Reduce the heat slightly and stir in the flour. Blend the flour well, breaking up any lumps that develop.

Remove the skillet from the heat and gradually stir in the stock and the cream, blending well with the flour.

Add the tarragon, wine and salt and pepper to taste. Let the sauce bubble gently for a few minutes until it reaches the desired consistency.

If it's too thick, add a bit more broth. If it's too thin, cook down a little more.
  

Note:

If you'd like to use this recipe for red meats, substitute 1 cup of beef stock for the chicken stock.

 

Season with snipped fresh thyme and rosemary in place of the tarragon - about a tablespoon each. Add a dash of Worcestershire.



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