Morel Mushroom Sauce
Preparation
In a 12" non-stick skillet, heat 3 tbs. butter (no substitute) over med-high heat until foaming. Add 3 Cups morels cut into slices no more than 1" long. Sautee, stirring occasionally, for 15-20 minutes, until slightly crispy. Add 1/4 cup thinly sliced green onion tops; 1/2 tbs. parsley, 1/4 tsp. nutmeg, 1/4 tsp. cracked black pepper, 1 tsp. sea salt, and cook for a few minutes. Turn heat to higher and add 1/2 cup dry white wine and reduce to almost a glaze. Turn heat to medium and add 2 cups whipping cream, reduce slightly over slow boil until thickened, about 10-12 minutes. Remove from heat and whisk in ½ tsp. Dijon mustard. Enjoy!
In a 12" non-stick skillet, heat 3 tbs. butter (no substitute) over med-high heat until foaming. Add 3 Cups morels cut into slices no more than 1" long. Sautee, stirring occasionally, for 15-20 minutes, until slightly crispy. Add 1/4 cup thinly sliced green onion tops; 1/2 tbs. parsley, 1/4 tsp. nutmeg, 1/4 tsp. cracked black pepper, 1 tsp. sea salt, and cook for a few minutes. Turn heat to higher and add 1/2 cup dry white wine and reduce to almost a glaze. Turn heat to medium and add 2 cups whipping cream, reduce slightly over slow boil until thickened, about 10-12 minutes. Remove from heat and whisk in ½ tsp. Dijon mustard. Enjoy!
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