Yield: 6 servings
|2 cups||Morel mushrooms|
|2 tablespoons||Unsalted butter|
|1 tablespoon||Finely minced garlic|
|1 tablespoon||Finely minced shallots --|
|¼ cup||Sherry or Madeira|
|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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :