This recipe was developed and tested from mushrooms foraged from the scar of last-years forest fire. Our spring farmers market was swamped with morels, locally over 700,000 acres burnt the previous summer so we had mushroom hunters from all over America. We found out morels go well with just about every & anything
Good Cooking, Chef Wutsch
- ¼ c Roasted Garlic smothered in Olive Oil
- 4 oz /1 pint Morels, cleaned, washed, slice in half & quartered
- 2 T Brandy
- 2 T Cream Sherry
- ¼ c half & half
- 2 T Butter
- S&P tt
- Roast Garlic and store in olive oil.
- Clean morels thoroughly, dry, cut in half lengthwise. (must be hollow or else do not use, hood must be attached to stem)
- Heat roasted garlic in oil, sauté mushrooms in oil with garlic, combine sherry and brandy into a separate cup, (always add from cup away from the flame, never add straight from the bottle, to prevent bottle from exploding), add to hot pan, (careful flambé)
- Once the flame has gone out, add half & half, reduce to desired thickness, adjust flavor and season.
- Swirl in butter.
- Serve immediately.
Try other mushrooms or combinations of mushrooms in place of the Morels.
Use sweet wine in place of brandy and sherry.
Substitute Heavy Cream for the half & half.
Eliminate the roasted garlic and use wild green onions or chives.
Add slices of Turkey breast to this dish by sautéing first, removing from pan and reserving, add back to sauce once it has been adjusted and reduced to the desired consistency and flavor.
Finish sauce with your choice of fresh herbs.
Serve as accompaniment to smoked turkey breast or over toast points straight up.
Serve with fresh spring turkey and fiddlehead ferns or spring asparagus