Archive for » August 10th, 2009«

Creamy Morel Sauce
I tagged this one to make for a game I am involved in as I love morels and especially when they are used in sauces. I served this over 2 very large fillet steaks topped with some prawns. You could serve this over veal, lamb or chicken but I much prefer it with a good steak for a special meal. To view other reviews of this recipe please click here.


2 Ounces morels (dehydrated mushrooms)
1 Cup red wine
2 Shallots, finely minced
1 Tablespoon butter
1 Cup heavy cream
1-2 Tablespoon beef base (I use Better-Than-Bouillon Beef Base, but you can use any condensed beef paste of your choosing)
Black pepper, to taste


1. Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).

2. After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.

3. Finely mince the rehydrated mushrooms; set aside. I minced half of them and cut the larger ones in half.

4. In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.

Spoon the sauce over grilled steaks (I used fillet mignon), veal, lamb, grilled chicken breasts, or pasta.

All photos taken by me unless otherwise stated.