Morel Cream Sauce

Just made it, had to write it down so I didn’t forget it…figured I might as well share it. It’s adapted from several recipes, though with these ingredients I think it would be hard to do it wrong.

It’s for the tenderloin fillets tonight, would be great with venison steaks too.

Morel Cream Sauce:

-20 or so dried/frozen, or fresh morel halves
-1 shallot
-1 Tbsp butter
-1 cup heavy cream
-1/4 cup sherry or white wine
-3/4 cup water
-1 cup chicken stock
-1 Tbsp finely chopped fresh thyme
-salt and pepper to taste

Reconstitute morels with 3/4 cup warm water for 15 minutes or so. While they’re swellin’, chop the shallot and put it in a pan with butter on moderate heat. Cook till translucent, not brown a couple minutes. Add strained morels, reserve liquid. Cook for a few minutes. Deglaze pan with sherry/wine and morel liquid. Braise for a few minutes. Add heavy cream, chicken stock, S & P, thyme, reduce at least by half or more till it’s the consistency you’d like for a sauce. Check seasoning again before serving.

Excited to eat!

Joel

Sounds good Merry Christmas!

that is very simular to the sauce I make, couple things I have noticed. When using dried morels then rehydrating them in warn water they tend to drop some sand/dirt, so the “tea” should be strained with a coffee filter in a strainer. The small addition of a few glubs of A-1 steak sauce as you add cream can turn this into a steak topper. Also blot the rehydrated morel on a paper towel to get off excess moisture. Very good sauce!

I have some morels left from last spring in the freezer.

Looks and sounds like a great way to use some up with either some tenderlions or backstraps.

Maybe tonight I will have a suprise for my bride.

Thanks Joel.

thanks