Morels with calvados
4 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted Butter |
| 1 | pounds | Morel Mushrooms, sliced |
| Lengthwise | ||
| 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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