 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve this sauce on top of buttered toast, over mashed potatoes or with fettuccine, roast chicken, veal or panfried trout. Ingredients:
1 ounce dried morels |
1 cup boiling water |
1 tablespoon unsalted butter |
1 large minced shallot |
salt and freshly ground pepper |
1 cup heavy cream |
1/2 teaspoon finely chopped fresh thyme |
1 teaspoon fresh lemon juice |
Directions:
1. Cover the morels with the boiling water and let soften for 30 minutes. 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 minute. 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 minutes. Add the cream and thyme, then simmer over moderately high heat until reduced by a third, about 5 minutes. Season with salt, pepper and the lemon juice.
|
|