Morel Cream Sauce
This sauce is ideal over a simple salt-and-pepper steak. Add as many morels as possible.
- 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
Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.
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.
SourceWhole Living, June 2011