Morels with calvados

Yield: 4 servings

Measure Ingredient
1 tablespoon Unsalted Butter
1 pounds Morel Mushrooms, sliced
Lemon Juice
Salt and Pepper
¼ cup Calvados
½ cup Heavy Cream
1 teaspoon Fresh Tarragon, chopped or
½ teaspoon Dried Tarragon
Hot Cooked Pasta

Melt butter in a medium skillet over medium heat. Saute morels in butter, sprinkling with lemon juice, salt and pepper to taste. Cook, stirring often, until morels give up all their liquid, about 6 minutes. Stir in Clavados, then cream. Boil gently to reduce sauce and thicken slightly. Stir in tarragon. Serve as an appetizer over hot cooked pasta.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

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