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Ingredients
1 (3-ounce) package dried morels
2 tablespoons butter
1 tablespoon olive oil
1 shallot, peeled and finely chopped
1 small garlic clove, finely chopped
¼ cup red wine
1 ½ cups homemade beef gravy or 1 package brown-gravy mix (like Knorr or McCormick) prepared according to directions but using the reserved morel soaking water instead of water
1 tablespoon dried green peppercorns
1 ½ to 2 tablespoons heavy cream
Salt and freshly ground pepper to taste
Nutritional analysis per serving
9 grams carbs; 25 milligrams cholesterol; 182 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 2 grams fiber; 563 milligrams sodium; 5 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
Place the morels in a small bowl, cover with about 1 ½ cups very warm water and let soak until softened. Drain and reserve the soaking liquid.
- Step 2
Melt the butter in the oil in a shallow saucepan over medium heat. Add the shallot and garlic and sauté until soft, but not brown, about 3 minutes. Add the wine and heat to boiling. Boil 1 minute to reduce slightly. Add the prepared gravy, peppercorns and morels.
- Step 3
Heat the gravy to boiling, reduce the heat to medium-low and simmer until the flavors are blended, 5 to 10 minutes. Stir in the heavy cream and season to taste with salt and pepper.
Private Notes