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Name: Braised Morels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Salt; 2 c Morel mushrooms; 1/4 c Sherry or Madeira; 1 tb Finely minced shallots; 1/4 c Brandy; 1 tb Finely minced garlic; 12 oz Fresh pasta; -=OR=-; 8 oz -Dried Pasta; 2 tb Unsalted butter; 1/2 c Whipping cream

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INGREDIENTS

1/2 ts Salt
2 c Morel mushrooms
1/4 c Sherry or Madeira
1 tb Finely minced shallots
1/4 c Brandy
1 tb Finely minced garlic
12 oz Fresh pasta; -=OR=-
8 oz -Dried Pasta
2 tb Unsalted butter
1/2 c Whipping cream

Servings

INSTRUCTIONS

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.

NOTES

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Braised Morels

1/2 ts Salt
2 c Morel mushrooms
1/4 c Sherry or Madeira
1 tb Finely minced shallots
1/4 c Brandy
1 tb Finely minced garlic
12 oz Fresh pasta; -=OR=-
8 oz -Dried Pasta
2 tb Unsalted butter
1/2 c Whipping cream

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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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 6 Servings

Calories: 241
Calories from Fat: 224 (93%)

Amt Per Serving		% DV

	Total Fat 24.9g	33 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 0.9g
Cholesterol 67.9mg		21 %
Sodium 6.6mg		0 %
Potassium 37.8mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.3g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 241

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