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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.

Creamy Chicken Marsala
I have a recipe for a more traditional chicken marsala, that we enjoy but thought I would play around a bit the other night and came up with this one. It turned out really well and whilst I probably still prefer the more traditional recipe this make a nice change. I made this for just 2 of us but the sauce ingredients would make enough for 3 people and would probably stretch to 4 servings if you do not like things very sauce as we do. I served ours over wild rice and asparagus so we enjoyed the extra sauce over the rice.


Olive oil
2-4 Chicken breasts (see note above on servings)


2-3 Tablespoons butter
300g Mushrooms, sliced
3 Green onions, sliced thinly
1/2 Cup Marsala wine
11/2 Teaspoons chicken stock granules
1 Cup water
1/2 Lemon, juice of
1/2 Cup cream
1 Tablespoon basil, chopped finely
1 Tablespoon cornflour
Pepper to taste
Parsley to sprinkle over (optional)


1. Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min’s a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.)

2. Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min’s, add green onions, cook a further 2 Min’s.

3. Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.

4. Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.

5. Return chicken to pan, simmer gently until chicken is heated through.

To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.

All photos taken by me unless otherwise stated.