Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: NOCK NOCK on May 27, 2019, 07:55:45 PM
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over pasta & grilled beef tenderloin with sautéed morels, doesn't get any better than this. :EAT: :EAT:
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Yum! That looks like my dinner last night, except for the pasta. Had some pasta last week that turned out great. What did you put in the sauce? Sure looks good!
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Looks great!
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Tasty!
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uuuugggghhhh.... you can't post a title like this and not post the recipe!!! :chuckle:
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oh dear lord i can almost taste it, but i cant, dangit! :'(
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Morel Cream Sauce
1 C Fresh Morels
½ C Water
¼ C Bacon cooked and finely diced
2 Tbls. Butter
½ C Onion finely diced
(I used powdered to taste)
2 cloves garlic minced
Salt/Pepper to taste
2 Tbls. Aged cheddar
3 Tbls. White wine
2/3 C Heavy Cream
2 tsp. cornstarch + 1/3 C cold water
1. Sauté bacon, add onions, garlic and butter, sauté till golden.
2. Add Morels and continue to sauté till golden.
3. Add wine, S&P then simmer on medium for 5 min.
4. Add ½ C water then reduce for 5-10 min.
5. Wisk together cornstarch, cold water, and cream. Stir into sauté.
6. Add grated cheese and simmer till desired thickness
Serve over pasta, steak, chicken, or whatever turns your fancy
Enjoy!
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sounds delicious!!!
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OMG that sounds amazing! :drool: Thanks for sharing the recipe
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What little leftovers there was I ate the next day....just as good and maybe even better. :)
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tag