Morels In Shallot-Cream Sauce would be good served over grilled artisan bread.
I have something new to love! Morels!!! Every way I've prepared them has been delicious. These tasty Seasonal delights are just too good not to search out.
Spending a warm Spring afternoon looking for morels is at the top of my list as a wonderful way to enjoy time in the woods.
Preparing and eating the morels is the highly anticipated outcome of a few hour's gathering.
The first step in morel preparation is soaking them in salted water.
Place the morels into a bowl of water to cover them. Add two or three tablespoons of salt. Stir the mixture to wet the morels which have a tendency to float, and to disperse the salt. Let the morels soak for about two hours. Stir the mixture a couple of times.
The nooks and crannies and hollow stems of morels can host things like ants, gnats, and other "crawlies". The salted water kills the insects and loosens any dirt that might have lodged in the wrinkles of the morels.
After the salt water soak thoroughly rinse each morel under running water. Run water into the wrinkles and through the hollow stem. Allow the rinsed morels to drain on a clean towel.
I like to slice the morels lengthwise to check their hollow stems for cleanliness.
Sliced morels and the ingredients for the Shallot-Cream Sauce.
Morels In Shallot-Cream Sauce is the perfect accompaniment for grilled steaks and Apple,Toasted-Walnut & Feta Salad which is just how we ate them.
Morels In Shallot-Cream Sauce
3 cups morels, sliced
1/3-cup diced shallots
5 TBS butter (3 TBS to saute the shallots and morels and 2 TBS for the sauce)
1/4-tsp Dijon mustard
scant pinch nutmeg
1/3-cup heavy whipping cream
Salt and pepper to taste
Melt three TBS butter in a skillet over medium-low heat. Saute the diced shallots until translucent for about one minute.
Saute the shallots in butter until translucent and soft, but not browned.
Add the morels and saute for three to five minutes until the morels begin to give up their moisture.
The morels have given up their moisture.
When the morels have given up their moisture remove them to a bowl with a slotted spoon leaving the juices behind. Don't worry about the shallots left behind in the pan.
Remove the morels to a bowel.
Use the slotted spoon to gently press the morels in the bowl to release additional moisture, pouring it back into the skillet keeping the morels in the bowl. Simmer pan juices on medium heat until reduced by at least half.
Add one TBS of butter to the reduced pan juices and melt over medium-low heat.
Using a wire whisk, blend pan juices and melted butter together. Gradually whisk in about 1/3-cup of heavy whipping cream.
Whisk the heavy cream into the reduced pan juices.
Whisk in 1/4-tsp Dijon mustard and the scant pinch of nutmeg. Heat the sauce to a low simmer and add one more TBS butter to the sauce to "silken" it and whisk in. Taste for salt and pepper and adjust accordingly, if needed. Add the cooked morels to the sauce. Heat through and serve.
Cookery Notes:
Instead of Dijon mustard try a teaspoon of creamy horseradish.
For Creamy Sherry-Shallot Sauce reduce the pan juices until nearly gone. De-glaze the pan with a jigger of dry sherry omitting the mustard and nutmeg. Whisk in cream and butter. Add salt and pepper to taste, if needed. Add the cooked, drained morels and heat through before serving.
Morels may be frozen for future use. Place fresh, uncleaned morels loosely in a freezer bag. Freeze up to six months or up to one year in a deep freeze. Defrost and soak in salted water for a couple of hours, rinse well and use.
Soaked, rinsed, and well drained morels may be air dried or dehydrated. Store in a clean, dry, and well-sealed plastic bag or a plastic or glass jar in a dark cupboard or pantry.
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