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Morel Sauce
Recipe Summary
Yield: Makes 2 quarts
Ingredients
Ingredient Checklist
3/4 cup (1 1/2 sticks) unsalted butter
2 cups finely chopped yellow onions (2 medium onions)
4 garlic cloves, minced
4 pounds fresh morels, coarsely chopped
Coarse salt and freshly ground pepper
1 1/2 cups dry white wine
1 cup homemade or low-sodium canned chicken stock
3 cups heavy cream
1/2 cup fresh dill, coarsely chopped
Cook's Notes
Be sure to brush all grit from the spongy caps before using. If necessary, soak them briefly in cold water, and drain on paper towels.
Gallery
Morel Sauce
Recipe Summary
Yield: Makes 2 quarts
Gallery
Morel Sauce
Morel Sauce
Morel Sauce
Recipe Summary
Yield: Makes 2 quarts
Recipe Summary
Yield: Makes 2 quarts
Yield: Makes 2 quarts
Makes 2 quarts
Ingredients
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 cups finely chopped yellow onions (2 medium onions)
- 4 garlic cloves, minced
- 4 pounds fresh morels, coarsely chopped
- Coarse salt and freshly ground pepper
- 1 1/2 cups dry white wine
- 1 cup homemade or low-sodium canned chicken stock
- 3 cups heavy cream
- 1/2 cup fresh dill, coarsely chopped
Directions
Melt 1/4 cup butter in a large skillet over medium heat. Add onions and garlic; saute until onions are soft and translucent, about 10 minutes. Transfer to a bowl, and set aside.
In the same skillet, melt 1/2 cup butter over medium heat. Add morels, and season with salt and pepper. Saute until morels are soft and their released juices have reduced so they just cover bottom of pan, about 20 minutes.
Return onion mixture to skillet. Add wine, and cook until it has reduced by half, about 7 minutes. Add chicken stock and cream; cook, stirring occasionally, until liquid is bubbling and starts to thicken, 18 to 20 minutes. Season with salt and pepper. Remove from heat, and stir in dill just before serving.
Cook's Notes
Be sure to brush all grit from the spongy caps before using. If necessary, soak them briefly in cold water, and drain on paper towels.
Cook’s Notes
Be sure to brush all grit from the spongy caps before using. If necessary, soak them briefly in cold water, and drain on paper towels.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Morel Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Morel Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
