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Ingredients
¼ pound morels, rinsed well, drained and patted dry
2 tablespoons butter
2 tablepoons finely chopped shallots
2 tablespoons Madeira wine
¼ cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
6 grams carbs; 64 milligrams cholesterol; 241 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 2 grams fiber; 292 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If necessary, trim off ends of morels. If they are large cut in half or in quarters, depending on size.
- Step 2
Heat butter in saucepan and add shallots. Cook, stirring, until wilted.
- Step 3
Add morels and cook, shaking saucepan and stirring often, about 2 minutes.
- Step 4
Add wine and cook about 1 minute. Add cream, salt and pepper. Bring to boil and cook about 1 minute. Serve as vegetable or, if desired, on toast or on freshly cooked, drained pasta.
Private Notes
Comments
I would substitute with a dry sherry.
White wine, whiskey
Served this atop some fresh sourdough and it was such a treat! I used dry sherry instead of Madeira as suggested by another reviewer, and I thickened the sauce with a bit of cornstarch so it would not immediately soak into my bread. As mentioned by someone else, I found it sweet, so I added a ladle of the water the morels soaked in and that was perfect. Garnished with a bit of fresh thyme and it tasted luxurious and melt-in-your mouth.
Found wild morels at my grocer today. Followed recipe exactly and it is one of the best recipes for morels ever. Served over pasta. I used a Broadbent 5 year madeira. Wanted to lick the plate (and skillet) afterwards.
Don’t add the alcohol and the shallots. It makes it too sweet.