Creamy morel stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh morels or reconstituted weighed after soaking and draining |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Shallots, minced |
| 1 | cup | Dry Madeira |
| Few drops lemon juice | ||
| 1 | cup | Crme frache |
| 1½ | cup | Chicken stock |
| Salt and pepper to taste | ||
| 12 | Green peppercorns lightly crushed | |
| 4 | tablespoons | Chopped chervil leaves plus more to garnish |
| 2 | tablespoons | Snipped fresh chives plus more to garnish |
Directions
Cut large morels into smaller pieces. melt the butter in a saut pan over moderate heat. When the foam subsides, add the morels and saut until soft but not browned, about 3 minutes. Add the shallots and cook for another minute. Add the Madeira and lemon juice. cook over high heat until liquid is reduced by half. Add the chicken stock and again reduce by half. Add the crme frache and reduce over high heat until the sauce coats the back of a spoon. Season with salt, pepper and green peppercorns. Stir in the chervil and chives. Taste and correct the seasoning. Serve over rice or polenta garnished with additional chervil and chives.
Fine Cooking April-May 1995
Submitted By DIANE LAZARUS On 04-22-95