Yield: 1 servings
|6 \N||Chicken oysters|
|1 \N||Shallot, chopped|
|\N \N||Salt and pepper|
|5 \N||Morels, cleaned and split lengthwise|
|6 tablespoons||Dry white wine (Sauvignon blanc by preference)|
Larousse says: "A classic dish is morels braised in butter, the pan juices being thickened with fresh cream or deglazed with Madeira" and gives the following interesting recipes (among others) - chicken oysters (the part where the backbone and thigh meet; you could sub- stitute any tender cut of meat or even fish or shellfish, totalling 3 or 4 oz)
Dredge meat in flour. Saute in butter over high heat; add shallot.
Season to taste with salt and pepper. Add morels and cool 7 - 8 min.
Add wine and allow to reduce. A sprinkle of nutmeg here is optional.
Add cream and cook 10 more min. From: Michael Loo