The Ultimate Morels in a Cream Sauce
This sauce has evolved over decades of ardent morel hunting in my family. It is our National Dish and we slather it over the best steaks and filets possible for everyones' birthdays. Enjoy!
Ingredients
- 1 c morels dried, broken up small
- ¾ pint heavy cream
- 2 tbsp shallots finely minced
- 1 tbsp butter
- 1 clove garlic
- 2-4 thyme sprigs or ½ tsp dried
- 1½ oz. madeira cognac or armagnac
- ½ tsp salt
Instructions
- Heat the cream in a microwave until hot, just below boiling.
- Cover the morels in just enough heated cream to reconstitute them. Stir and add more cream if needed to fully reconstitute. This takes about 10-15 mins.
- Meanwhile, sauté shallots in butter on low heat until translucent. Remove from pan.
- Remove the morels from the cream with a fork, draining as much liquid off of them as you can, and heat on med-low in the sauté pan.
- Sauté for about 10 mins, pouring off any excess cream from the morels back into the cream used for reconstituting. You can allow the morels to singe slightly. This dry sauté is important to be sure they are well cooked and to produce the maillard reaction (singing) to improve their flavor.
- Grate the garlic into the mix and raise heat to medium.
- After one minute, deglaze the pan with the alcohol and cook it off.
- Combine all ingredients and simmer until reduced to half volume, or less. The sauce should be fairly thick.
- Spoon the sauce over prepared steaks or filets, or use as a stuffing.
Notes
Nutritional information is per serving.
Nutrition
Calories: 178kcalCarbohydrates: 3gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 54mgSodium: 174mgPotassium: 159mgFiber: 1gSugar: 2gVitamin A: 708IUVitamin C: 1mgCalcium: 44mgIron: 3mg
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