Spring is coming. In West Michigan morels grow wild. With my family, it's a tradition to search for morels. My youngest brother knows their secrets and finds many of them.
To me, wild forest morels are the finest of mushrooms.
2 tablespoons of unsalted butter
1 pound of morels, trimmed, brushed, and sliced lengthwise in half
Fresh lemon juice to taste
Salt and freshly ground black pepper to taste
1/4 cup of Calvados
1/2 cup of heavy (or whipping) cream
1 teaspoon of chopped fresh tarragon
Melt the butter in a large saute pan over medium heat. Add the morels and cook, stirring, until the mushrooms give up their liquid, about 6 minutes.
Sprinkle the morels with lemon juice, salt, and pepper to taste.
When just a few drops of liquid remain, remove the pan from the heat. Immediatly pour in the Calvados and allow it to bubble until it is mostly evaporated.
Add the cream, and return the pan to to stove. Boil over medium-high heat until the sauce is of coating consistency, 2 to 3 minutes.
Stir in the chopped tarragon and spoon onto serving plates.
You may enjoy garnishing the mushrooms with toasted and buttered French or Italian bread.
You may also try the musrooms scattered over freshly cooked hot fettuccine.
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