Braised morels

 
                               BRAISED MORELS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Morel mushrooms
    2       tb           Unsalted butter
    1       tb           Finely minced garlic
    1       tb           Finely minced shallots
                         -ÿÿOnions
      1/2   ts           Salt
      1/4   c            Sherry or Madeira
      1/4   c            Brandy
      1/2   c            Whipping cream
   12       oz           Fresh pasta -- -ÿÿ
    8       oz           -Dried Pasta
 
   This recipe is good on either pasta or rice. Or, you can fill small pie
   shells with the mixture.
   WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole.
   Bring 4 quarts of cold, salted water to a boil over high heat on the stove.
   Melt the butter in a medium skillet over medium heat and add the morels,
   garlic, shallots and salt. Cook, stirring, for 5 minutes. Add the sherry
   and brandy. Increase the heat to high and cook until the liquid reduces by
   about 2/3. Add the cream and cook until the liquid reduces to a saucelike
   consistency and is thick enough to coat a spoon. Remove from the heat and
   keep in a warm place until the pasta is finished cooking. Add the pasta to
   the boiling water, cook until desired doneness, drain and toss with the
   mushrooms. Place on a serving platter or in a large serving bowl and serve
   immediately. Can be prepared up to an hour in advance to this point and
   kept, covered, in the pan.
   TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag 3/4
   full and squeeze out excess air. Label and place in freezer for up to 3
   months. Defrost at room temperature or on the defrost setting of a
   microwave.
  
 
 
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