This sauce goes well with almost anything. My favorites are salmon, halibut, lobster, scallops, chicken, veal, and fresh pasta.
Yield: Serves 4
Time: 30 minutes
Ingredients
10 oz fresh morels, washed and cut in half (if large) 2 tbsp shallots, finely minced 3 tbsp butter 1 1/2 cup dark vegetable stock (see recipes under sauces) or veal or chicken stock 1/2 cup chardonnay wine 1/2 tsp fresh lemon juice 3/4 cup heavy cream 1 cup asparagus, cut into 1” pieces salt and freshly ground pepper to taste
Preparation
1. In a small saucepot add butter, shallots, and a 1/2 tsp salt and place over low-medium heat. cook for 1 minute, continually stirring. Add morels and cook for 3 minutes, occasionally stirring. 2. Turn flame to high and add wine, reduce by 2/3 volume, add the stock, simmer, and reduce by half the volume. 3. Add cream and simmer for 8-10 minutes or until nappé (thick enough to coat the back of a spoon) consistency. 4. Add lemon juice and season. 5. Right before serving add asparagus and simmer for 1 minute.
Notes:
You can substitute any wild mushrooms for the morels.
Comentários