Well I cooked up the last of my Morels that I've been holding onto with dear life. Simple cream sauce over a grilled bone in pork chop. So good it's stupid.
Cream Sauce:
1 c heavy cream
3/4 c beef or chicken stock (I chose chicken for the pork chop)
3 cloves garlic, minced
2 tbsp butter
large challot, minced
small amount EVOO
Pour EVOO in medium/hot sauce pan. Add shallots and cook a couple minutes, then add garlic. Cook another couple minutes and add butter.
After butter melts add Morels (which were already soaked in cool water for 1/2 hr and drained).
Cook morels for several minutes until slightly browned. Add stock, bring temp up a bit and then add cream. I like to simmer is on very low heat stirring often.
I'll simmer it until the sauce thickens and coats the spoon, usually a 1/2 hour or so. Enjoy!
Can't wait for Morel season this year, with all the moisture so far it has to be better than last!
Cream Sauce:
1 c heavy cream
3/4 c beef or chicken stock (I chose chicken for the pork chop)
3 cloves garlic, minced
2 tbsp butter
large challot, minced
small amount EVOO
Pour EVOO in medium/hot sauce pan. Add shallots and cook a couple minutes, then add garlic. Cook another couple minutes and add butter.
After butter melts add Morels (which were already soaked in cool water for 1/2 hr and drained).
Cook morels for several minutes until slightly browned. Add stock, bring temp up a bit and then add cream. I like to simmer is on very low heat stirring often.
I'll simmer it until the sauce thickens and coats the spoon, usually a 1/2 hour or so. Enjoy!
Can't wait for Morel season this year, with all the moisture so far it has to be better than last!
