If you've looked through this blog with any regularity, you'll know that whenever I see fresh morels at the store, I must purchase a bag of them. Not a ton, but enough to make something delicious with. I didn't want to go my usual route and make them with chicken again (although that's absolutely delicious), so I went googling, and I came up with this recipe on a French website. How's that for authentic? Served over rice, it's a nice meatless meal.
Sauce aux Comté et aux Morilles (Comté and Morel Sauce)
Adapted from Marmiton.org
1 tablespoon unsalted butter
1 shallot, sliced thinly
5 ounces fresh morel mushrooms
2 cups heavy cream
1 small bay leaf
Pinch ground nutmeg
5 ounces Comté cheese, shredded
1 tablespoon unsalted butter
1 shallot, sliced thinly
5 ounces fresh morel mushrooms
2 cups heavy cream
1 small bay leaf
Pinch ground nutmeg
5 ounces Comté cheese, shredded
Melt butter, add shallot and morels, sweat morels until they release some liquid, add cream, bay leaf, and nutmeg. Take off heat and let sit for 30 minutes. Put back on heat, add the cheese, and stir until melted.
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