Morels With Calvados Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Unsalted Butter,
1 lbs: Morel Mushrooms, sliced
Lengthwise,
Lemon Juice,
Salt and Pepper,
1/4 cup: Calvados,
1/2 cup: Heavy Cream,
1 tsp: Fresh Tarragon, chopped or
1/2 tsp: Dried Tarragon,
Hot Cooked Pasta,
Directions:
Melt butter in a medium skillet over medium heat. Saute morels in
butter, sprinkling with lemon juice, salt and pepper to taste. Cook,
stirring often, until morels give up all their liquid, about 6
minutes. Stir in Clavados, then cream. Boil gently to reduce sauce
and thicken slightly. Stir in tarragon. Serve as an appetizer over
hot cooked pasta.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
Source from luhu.jp
butter, sprinkling with lemon juice, salt and pepper to taste. Cook,
stirring often, until morels give up all their liquid, about 6
minutes. Stir in Clavados, then cream. Boil gently to reduce sauce
and thicken slightly. Stir in tarragon. Serve as an appetizer over
hot cooked pasta.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
Source from luhu.jp