Don’t miss out on the heavenly taste of morel cream sauce, flavored with shallots, thyme, and parsley, it’s a must-try for mushroom enthusiasts.
Yield: 4 servings
Ingredients
- 1 – 2 ounces dried morel mushrooms (or 8 ounces fresh morel mushrooms, cleaned and halved lengthwise)
- 3 cups chicken stock or broth
- ¼ cup unsalted butter
- ⅓ cup finely chopped shallots
- 1 tablespoon all-purpose flour
- ½ teaspoon snipped fresh thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 cup whipping cream or heavy cream
- ¼ cup snipped fresh Italian (flat-leaf) parsley
- Hot cooked pasta
- Snipped fresh Italian (flat-leaf) parsley (optional)
Directions
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If using dried mushrooms, heat the 3 cups broth or water to simmering. Remove from heat. Add dried mushrooms; let mushrooms stand 20 minutes. Strain mixture through a 100% cotton cheesecloth-lined sieve, reserving 1 cup broth. Rinse mushrooms under warm running water; squeeze out excess moisture. Slice in half lengthwise any of the larger mushrooms; set aside.
For Sauce
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In a medium saucepan, melt 1/4 cup butter over medium heat. Add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add reserved 1 cup broth, stirring until smooth. Reduce to low heat. Cook, uncovered, for 7 minutes, stirring occasionally. Stir in thyme, 1/4 teaspoon salt, and white pepper. Slowly whisk in the whipping cream. Cook, whisking constantly, over medium heat for 7 minutes more or until the mixture thickens. Stir in reserved morels and 1/4 cup parsley. Cook and stir until heated through.
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Spoon sauce over pasta. If you like, sprinkle with additional parsley. Makes 4 to 6 main-dish servings.
Recipe idea by midwestliving.com.
