Serve this sauce with Hot-Smoked Salmon Steaks. Cremini or chanterelle mushrooms can be substituted for morels, or you may use a combination of the two for a delicious variation.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, June 2002
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 cups finely chopped yellow onions (2 medium onions)
- 4 garlic cloves, minced
- 4 pounds fresh morels, coarsely chopped
- Coarse salt and freshly ground pepper
- 1 1/2 cups dry white wine
- 1 cup homemade or low-sodium canned chicken stock
- 3 cups heavy cream
- 1/2 cup fresh dill, coarsely chopped
Melt 1/4 cup butter in a large skillet over medium heat. Add onions and garlic; saute until onions are soft and translucent, about 10 minutes. Transfer to a bowl, and set aside.
In the same skillet, melt 1/2 cup butter over medium heat. Add morels, and season with salt and pepper. Saute until morels are soft and their released juices have reduced so they just cover bottom of pan, about 20 minutes.
Return onion mixture to skillet. Add wine, and cook until it has reduced by half, about 7 minutes. Add chicken stock and cream; cook, stirring occasionally, until liquid is bubbling and starts to thicken, 18 to 20 minutes. Season with salt and pepper. Remove from heat, and stir in dill just before serving.