Braised morels

Yield: 6 servings

Measure Ingredient
2 cups Morel mushrooms
2 tablespoons Unsalted butter
1 tablespoon Finely minced garlic
1 tablespoon Finely minced shallots --
=OR=- Onions
½ teaspoon Salt
¼ cup Sherry or Madeira
¼ cup Brandy
½ cup Whipping cream
12 ounces Fresh pasta -- -=OR=- Dried Pasta

This recipe is good on either pasta or rice. Or, you can fill small pie shells with the mixture.

WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole. Bring 4 quarts of cold, salted water to a boil over high heat on the stove. Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt. Cook, TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag ¾ full and squeeze out excess air. Label and place in freezer for up to 3 months. Defrost at room temperature or on the defrost setting of a microwave.


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