Fresh morels in caraway sauce

Yield: 4 servings

Measure Ingredient
1 large Russet potato, peeled
4 ounces Fresh morels
2 tablespoons Butter
1 Red bell pepper, seeded
Thinly sliced
½ small Onion(s)
Thinly sliced
Salt
3 tablespoons Caraway seed
¼ cup Heavy cream
¼ cup Milk

Cut the potato in cubes, place in a small saucepan, and cover with lightly salted water. Bring to a boil and simmer until fully cooked, about 20 min.

While the potato is cooking, clean the morels and slice them in half.

Place the butter in a saute pan over medium heat, and saute the red pepper and onion. Add the morels and continue to saute until they are limp and fully cooked, about 5 min. Season with a little salt.

Place the caraway seed in a small saucepan and just cover with water.

Bring to a boil, then turn the heat to low and simmer for 30 min, adding water as needed to keep the seed just covered. Strain the liquid into a small bowl and discard the seed.

Drain the potato and begin to process in a food processor. Add the caraway liquid, cream, and milk and puree until smooth and creamy, adding extra milk if needed. Add salt to taste.

Divide the potato puree among 4 plates and place the morels in the center. Serve immediately.

A Cook's Book of Mushrooms

by Jack Czarnecki

ISBN 1-885183-07-0

pg 61

Submitted By DIANE LAZARUS On 11-19-95

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