Morel Cream Sauce Recipe
Yield: 1 1/3 cupsRecipe by luhu.jp
Ingredients:
1 ounce: Dried morels,
Salt and pepper,
1 cup: Boiling water,
1 cup: Heavy cream,
1 tbsp: Butter,
1/2 tsp: Thyme, chopped
1 large: Shallot, minced
1 tsp: Lemon juice,
Directions:
Cover the morels with the boiling water and let soften for 30 min.
Rub the morels in the liquid to remove grit. Transfer them to a bowl;
cut any large ones in half. Reserve the liquid.
In a saucepan, melt the butter over moderate heat. Add the shallot
and cook until translucent, about 1 min. Stir in the morels and
season with salt and pepper. Pour in the mushroom liquid, stopping
when you reach the grit. Boil over high heat to reduce by half, about
6 min. Add the cream and thyme, then simmer over moderately high heat
until reduced by 1/3, about 5 min. Season with salt and pepper and
the lemon juice.
Serve on top of buttered toast, over mashed potatoes or with
fettucine, roast chicken, veal, or panfried trout.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
Rub the morels in the liquid to remove grit. Transfer them to a bowl;
cut any large ones in half. Reserve the liquid.
In a saucepan, melt the butter over moderate heat. Add the shallot
and cook until translucent, about 1 min. Stir in the morels and
season with salt and pepper. Pour in the mushroom liquid, stopping
when you reach the grit. Boil over high heat to reduce by half, about
6 min. Add the cream and thyme, then simmer over moderately high heat
until reduced by 1/3, about 5 min. Season with salt and pepper and
the lemon juice.
Serve on top of buttered toast, over mashed potatoes or with
fettucine, roast chicken, veal, or panfried trout.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
Tags
Salsa/sauce