Morel Mushroom Sauce
Created by Chef Eric
This recipe comes to us from Chef Eric who now lives in Vancouver, Canada and has a passion for cooking, traveling and teaching. In fact, you can go to Chef Eric's web site and sign up for his on-line cooking lessons. We are thrilled to be able to offer some of his favorite recipes to you.
Serves 4
Ingredients:
- 2 tablespoon butter
- 1 shallot
- 12 morels, cleaned and trimmed
- ½ tablespoon dried tarragon
- 1 cup veal stock (we suggest using 1/2 oz Glace de Viande reconstituted in 8 oz hot water)
- ½ cup heavy cream
- ¼ cup dry white wine
- Salt and coarsely ground black pepper to taste
Directions:
In a medium-sized skillet, sauté the mushrooms and shallot in butter, over medium to high heat, for approximately 4 minutes. Reduce the heat slightly and deglaze with white wine. Remove the skillet from the heat and gradually stir in the stock and the cream. Add the tarragon, wine, 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 stock. If it's too thin, reduce a little more. Season with fresh thyme and rosemary, (approx. 1 tablespoon each), rather than tarragon if you prefer.
Description:
Morels are easy to recognize and delicious to eat, making
them the most popular wild mushroom in Missouri and Alaska.
The surface of a morel is covered with definite pits and ridges,
and the bottom edge of the cap is attached directly to the
stem. Size: 2" to 12" tall.
Cooking Hints:
Cut morels in half to check for insects. Wash carefully. Morels
can be breaded and fried, stewed, baked, creamed or stuffed
with dressing. Their delicate flavor is brought out best by
sautéing them in butter for about five minutes on each side.
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