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Thursday, May 12, 2011 04:17 pm

Morels with cream

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Morels are so special that I prepare them as simply as did my folks. It’s only in rare years when I’m lucky enough to have a quantity that I get a bit more elaborate. Even so, I keep things simple, letting the delicate taste of the mushrooms shine. Here’s a preparation that’s rich, but still fulfills that requirement. Creamed morels is an old-fashioned recipe, traditionally served on toast, but also good over steaks or sautéed chicken breasts. 

  • Approximately lb. fresh or reconstituted dried morels
  • 1/4 c. (4 T.) unsalted butter, divided
  • 1/4 c. minced shallot, preferred, or onion
  • 1/2 tsp. minced garlic, or more or less to taste
  • 1 c. homemade or low-sodium chicken stock
  • 1 c. heavy cream
  • Salt and freshly ground pepper to taste
  • Minced fresh parsley, preferably flat-leaf, for garnish, optional
Make sure that the morels are clean and free of grit and other foreign matter. If necessary, cut them in half and wash under running water, then drain them, cut side up, on paper towels or a lint-free towel until they are dried, but still moist.

 In a large skillet, heat the butter over medium heat. Add the minced shallot and garlic and sauté until they are softened but not browned. Strain the shallot/garlic mixture through a slotted spoon and set aside. Raise the heat to medium high, add the morels and sauté them until they are cooked through and beginning to brown slightly. Remove them from the pan and add to the shallot /garlic mixture.

Put the stock and cream into the skillet and raise the heat to high. Cook, stirring constantly, until the mixture has reduced by at least half, and has thickened to heavily coat a spoon. Return the shallot/garlic/morel mixture to the pan and heat through. Season to taste with the salt and freshly ground pepper. Serve over toast, steaks, or chicken breasts, garnished with parsley if you desire. The number of servings varies according to your morel lust.

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