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 Maverick
Lover of Earwigs!
 
Registered: 12/18/05
Posts: 13,443
Loc: Valleys of Willamette 
Last seen: 1 day, 16 hours
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 Morel Cream sauces? 
#10358255 - 05/18/09 12:14 PM (14 years, 10 months ago) |
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So I've got myself about a quarter pound of fresh morels, and I wanted to make something like a cream sauce with them. Or should I make something different? Hmm. If I make a cream sauce, how should I make it and with what?
Should I make something else?
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eastuvdariver
Stranger thanwho?
Registered: 01/24/07
Posts: 201
Loc: birdhouse in your soul
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 Re: Morel Cream sauces? [Re: Maverick]
#10359324 - 05/18/09 03:51 PM (14 years, 10 months ago) |
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i find them very tasty in a light cream sauce with other wild spring edibles. if you have access to ramps(if not you can use spring onions or scallions) they offer a nice complement.
perhaps a nice ragout(not a ragu) of morels, english peas(fava beans are nice too but more work), spring onion, and greens(arugula or spinach). though i recommend blanching the greens seperately so as not to turn your sauce green.
i've also made soup with morels, escarole, cannelini beans(white beans,great northerns/michigans will do just fine as well). ad a little ditalini or acini de pepe(pasta) if you'd like a little more substance.
do you like lobster or crab? if you want to be fancy you could puree cooked lobster/crab with english peas or favas, and then pipe that mixture into the hollow of the morel, then roast them. for that matter you could stuff them with quite a few things.
if you have some that are kind of beat up, you could chop them, then sweat them with a little onion or shallot, then mix them with ricotta cheese and stuff manicotti or cannelloni or tortellini(oni) with it.
just a few ideas for you, the options really are endless.
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 soochi
Chef
Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
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Re: Morel Cream sauces? [Re: Maverick]
#10359503 - 05/18/09 04:20 PM (14 years, 10 months ago) |
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you can simply saute the shrooms in butter then add some cream once they are nicely sweated, reduce, blend, strain then reduce again until desired consistency/flavor.
The way I would do it is to use some dried morels and reconstitiute them in hot cream (preferably overnight) boil, blend, strain then reduce. while your reducing you can add herbs, garlic, shallots,etc.
I like a little nutmeg and a touch of soy, instead of salt at the end.
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Maverick
Lover of Earwigs!
Registered: 12/18/05
Posts: 13,443
Loc: Valleys of Willamette
Last seen: 1 day, 16 hours
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Re: Morel Cream sauces? [Re: soochi]
#10359630 - 05/18/09 04:39 PM (14 years, 10 months ago) |
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Wow thank you for the ideas! I'm going to try soochi's quick method because I usually fry and sautee garlic that way before adding cream, then I really want to try Eastuvdariver's stuffed morel idea! Stuffed morels sound delicious. I love lobster and crab too. I also like seabass, and salmon and tilapia and all sorts of fish. Flounder might be good to stuff in a morel.
Edited by DRTMaverick (05/18/09 04:42 PM)
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Maverick
Lover of Earwigs!
Registered: 12/18/05
Posts: 13,443
Loc: Valleys of Willamette
Last seen: 1 day, 16 hours
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Re: Morel Cream sauces? [Re: Maverick]
#10370099 - 05/20/09 02:38 PM (14 years, 10 months ago) |
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I made a delicious cream sauce but didn't measure anything out really but I fried a quarter pound of morels in some butter that I had browner a crushed clove of garlic and a little basil, I then deglazed the fried morels with some brandy and then put in around a cup of cream (heavy whipping) then cracked some fresh pepper and added salt for taste.
Posted from the iPhone sorry about the large image size.
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