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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.

Source: Martha Stewart Living, June 2002
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Cook's Notes

Be sure to brush all grit from the spongy caps before using. If necessary, soak them briefly in cold water, and drain on paper towels.

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