Print This Recipe

Print

Morel Cream Sauce

This sauce is ideal over a simple salt-and-pepper steak. Add as many morels as possible.

Whole Living, June 2011 http://www.marthastewart.com/132808/morel-cream-sauce
0
Rated
(0)
  • Yield Serves 6 (Makes 2 1/2 cups)

Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 2 shallots, minced
    • 1 pound morels, quartered
    • 1 beef bouillon cube
    • 1 cup warm water
    • 1 12-ounce can evaporated milk
    • 2 tablespoons sherry
    • Coarse salt and freshly ground black pepper

Directions

  1. Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.
  2. Dissolve bouillon cube in water and stir into mushroom mixture. Add milk and sherry and gently simmer until sauce has thickened, about 15 minutes. Season with salt and pepper.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.