Earthy Delights Recipe
http://www.earthy.com/
Morel & Prune ButterThis rich, flavorful butter is a versatile use of dried morels. Softened, it can be slathered on toast or perfect for crostini. A slice of this butter on top of cooked chicken, duck, pork, lamb or beef, raises the dish to gourmet levels.
Use the smallest morels you can find.
Adapted from a recipe in Food and Wine magazine.
Ingredients:
¾ cup (3/4 ounce) dried morel mushrooms
½ cup boiling water
1 Tbsp extra virgin olive oil
1 shallot, minced
1 stick (4 ounces) unsalted butter, softened
2-3 pitted prunes, finely chopped
2 tsp good quality brandy (Madeira or Sherry are good too)
Salt & freshly ground black pepper, to taste
Preparation:
Pour boiling water over dried morels and soak until softened, at least 20 minutes. Drain, rinse and finely chop.
In a small skillet, heat olive oil and cook the shallots, over low heat, until soft but not browned, about 4-5 minutes. Let cool.
In a medium bowl, using a hand-held mixer at medium speed, beat the butter with the morels, shallots, prunes and brandy until well-blended, light and fluffy. Season with salt and pepper.
Use at once or scrape into a log shape and wrap in plastic. Refrigerate until ready to use, or freeze for up to a month.
Directions:
This rich, flavorful butter is a versatile use of dried morels. Softened, it can be slathered on toast or perfect for crostini. A slice of this butter on top of cooked chicken, duck, pork, lamb or beef, raises the dish to gourmet levels.
Use the smallest morels you can find.
Adapted from a recipe in Food and Wine magazine.