Morel Sauce II Recipe - Cooking Index
Morel Sauce II Recipe - Cooking Index
This recipe goes with many, many different recipes. It's great served with risotto, and spectacular with mashed potatoes. For a really spectacular gourmet treat, add a tablespoon of truffle oil to your potatoes before mashing them.
Type: Vegetables| 2 tablespoons | 30ml | Butter |
| 2 tablespoons | 30ml | Minced shallots |
| 1 lb | 454g / 16oz | Fresh morel mushrooms - split in half, |
| Brushed clean, and trimmed | ||
| 1 tablespoon | 15ml | Minced garlic |
| 2 cups | 474ml | Red wine |
| 1 cup | 237ml | Beef broth |
| 2 tablespoons | 30ml | Chopped fresh thyme |
| 1 tablespoon | 15ml | Butter |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a saucepan over medium-high heat, cook the shallots in the butter until lightly browned. Add the garlic and the morels. Cook until the mushrooms begin to "sweat."
Add the wine and continue cooking until reduced by about 75 percent. Add the beef broth and the fresh thyme. Boil until the broth is 50 percent reduced.
Stir in the additional two tablespoons of butter and season with salt and pepper.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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