Morels in Cream Sauce

Morels in Cream Sauce

See the RecipeRussell Kaye

Fresh morels are best in this dish, but dried morels may be used.

Morels in Cream Sauce
Fresh morels are best in this dish, but dried morels may be used.
Yield: serves 4

Ingredients

  • 35-40 small fresh morels
  • 2 tbsp. butter
  • 2 tsp. finely chopped, peeled shallots
  • 1 tbsp. Madeira
  • 1 cup heavy cream
  • 4 pieces of white sandwich bread
  • 1 tsp. arrowroot
  • Salt and freshly ground black pepper
  • Finely chopped fresh parsley

Instructions

  1. Clean and trim morels. Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes.
  2. Increase heat to high, add madeira and heavy cream, and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 8 minutes.
  3. Meanwhile, remove and discard crusts from bread. Toast bread, cut diagonally, and arrange on 4 small plates.
  4. Dissolve arrowroot in 1 tbsp. water in a small bowl. Stir mixture into mushroom sauce, season with salt and pepper, and simmer until sauce thickens, 1–2 minutes. Spoon over toast. Garnish with parsley and serve.