Creamy morel stew

4 servings

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

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

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