Morels in Cream Sauce

Name: Morels in Cream Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 35-40 small fresh morels; 2 tbsp. butter; 2 tsp. finely chopped, peeled shallots; 1 tbsp. Madeira; 1 cup heavy cream; 4 pieces of white sandwich bread; 1 tsp. arrowroot; Salt and freshly ground black pepper; Finely chopped fresh parsley

Serves
serves 4

RUSSELL KAYE

Fresh morels are best in this dish, but dried morels may be used.

Ingredients

35-40 small fresh morels
2 tbsp. butter
2 tsp. finely chopped, peeled shallots
1 tbsp. Madeira
1 cup heavy cream
4 pieces of white sandwich bread
1 tsp. arrowroot
Salt and freshly ground black pepper
Finely chopped fresh parsley

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Instructions

Step 1

Clean and trim morels. Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes.

Step 2

Increase heat to high, add madeira and heavy cream, and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 8 minutes.

Step 3

Meanwhile, remove and discard crusts from bread. Toast bread, cut diagonally, and arrange on 4 small plates.

Step 4

Dissolve arrowroot in 1 tbsp. water in a small bowl. Stir mixture into mushroom sauce, season with salt and pepper, and simmer until sauce thickens, 1–2 minutes. Spoon over toast. Garnish with parsley and serve.