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Recipe Summary

Yield: Serves 6 (Makes 2 1/2 cups)

Ingredients

Ingredient Checklist

1 tablespoon extra-virgin olive oil

2 shallots, minced

1 pound morels, quartered

1 beef bouillon cube

1 cup warm water

1 12-ounce can evaporated milk

2 tablespoons sherry

Coarse salt and freshly ground black pepper

Gallery

Recipe Summary

Yield: Serves 6 (Makes 2 1/2 cups)

Recipe Summary

Yield: Serves 6 (Makes 2 1/2 cups)

Recipe Summary

Yield: Serves 6 (Makes 2 1/2 cups)

Yield: Serves 6 (Makes 2 1/2 cups)

Serves 6 (Makes 2 1/2 cups)

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, minced
  • 1 pound morels, quartered
  • 1 beef bouillon cube
  • 1 cup warm water
  • 1 12-ounce can evaporated milk
  • 2 tablespoons sherry
  • Coarse salt and freshly ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.

Dissolve bouillon cube in water and stir into mushroom mixture. Add milk and sherry and gently simmer until sauce has thickened, about 15 minutes. Season with salt and pepper.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Morel Cream Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Morel Cream Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest