Sauteed Morels with Cream, Crean sauce to use with grilled Venison, wild game, fowl or fish Options

[Wheezer]

15-20 fresh morel mushrooms, cut in half
1 large shallot, chopped fine
1 large clove garlic, chopped fine
2 TBS unsalted butter
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt
fresh ground pepper
Put olive oil in heated pan over medium heat.
Add garlic and shallots, stir and saute` until softened, but not brown.
Add butter until melted, then add morels.
Stir and cook until mushrooms start to brown, approx 4 min.
Add chicken stock and cook for 2-3 min.
Add cream and cook on low until reduced and thickened.
Serve over grilled venison steaks, beef, chicken or grilled salmon
Enjoy
Wheezer

This post has been edited by Wheezer: Apr 26 2010, 03:18 PM

[Tony]

Now I have to get off my butt and go get some. Heading to northern Canada the first week of June and they are a dime a dozen up there that time of year. Thanks for the recipe, sounds good.