Yield: 1 1/3 cups
|1 ounce||Dried morels|
|1 cup||Boiling water|
|1 large||Shallot, minced|
|Salt and pepper|
|1 cup||Heavy cream|
|½ teaspoon||Thyme, chopped|
|1 teaspoon||Lemon juice|
Cover the morels with the boiling water and let soften for 30 min.
Rub the morels in the liquid to remove grit. Transfer them to a bowl; cut any large ones in half. Reserve the liquid.
In a saucepan, melt the butter over moderate heat. Add the shallot and cook until translucent, about 1 min. Stir in the morels and season with salt and pepper. Pour in the mushroom liquid, stopping when you reach the grit. Boil over high heat to reduce by half, about 6 min. Add the cream and thyme, then simmer over moderately high heat until reduced by ⅓, about 5 min. Season with salt and pepper and the lemon juice.
Serve on top of buttered toast, over mashed potatoes or with fettucine, roast chicken, veal, or panfried trout.
Food and Wine
Submitted By DIANE LAZARUS On 12-22-95