Wednesday, May 12, 2010

Morel Cream Sauce

I had my best morel year ever. My son and I usually just saute the mushrooms and eat them as a treat, but I actually had enough to make some kind of a dish with the morels that I found. I wanted to keep it simple and mild, since this was the first time that I was actually cooking them into a dish and wanted to be sure they would hold their own.

So, although I was going to do a stroganoff or an Alfredo, I opted for a simple cream sauce. I basically went out to my garden and pulled what was available.

  • 1 TBS olive oil
  • 1-2 TBS garlic chives, chopped - whites and greens
  • 1-2 TBS chives, chopped
  • Small leek, chopped - whites and tender greens
  • A few rosemary leaves, chopped (or a pinch of ground rosemary)
  • 1/3 cup (or more) morel mushrooms, chopped
  • 1-2 TBS flour
  • 1/2-1 cup cream or half-n-half - enough to get consistency you want
  • Sea salt
  • Pepper

Saute the chives and leeks.
Add mushrooms and saute until the mushrooms are fully cooked.
Sprinkle in the flour and mix well.
Pour in cream/half-n-half a little at a time and mix well. You want to dissolve all the flour into the liquids.
Add the salt and pepper and cook until thickened.

I used this over egg noodles. It was delicious!!

The sauce was mild enough that the three mushrooms I used easily held their own. If you want to add a little more spice, like thyme or convert it to a stroganoff by adding sour cream, or an Alfredo by adding some Parmesan; I would add more morels. Heck, if I had had them, I would have added more anyway :)

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