Braised Morels
Submitted by sewwhat
Fresh morels braised in butter with shallots, garlic, sherry, and brandy, finished in heavy cream and tossed with pasta. A luxurious wild mushroom dish that freezes beautifully.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever come home from a spring forage with a bag full of morels, this is the recipe that does them justice.
Fresh morels get a gentle cook in butter with minced garlic and shallots, then sherry and brandy hit the pan and reduce into a concentrated, boozy glaze.
Heavy cream goes in last, simmering down until it coats a spoon and clings to every honeycomb crevice of the mushrooms.
Toss it all with fresh pasta and you’ve got a plate that tastes like the forest floor in the best possible way: earthy, nutty, rich, and deeply satisfying.
Variations
- Over rice for a lighter meal that lets the morel flavor shine even more.
- In small pie shells as an elegant appetizer or starter course for a dinner party.
- Freeze the sauce in bags for up to three months and defrost whenever you need a quick luxurious dinner.
Chef’s Tips
- Never wash morels under running water. They’re sponges. Wipe them clean with a damp cloth or brush to keep their texture intact.
- Reduce the sherry and brandy by two-thirds before adding cream. This concentrates the alcohol into a deep, complex flavor without any harsh booziness.
- Use fresh pasta if you can. Its tender, silky texture absorbs the cream sauce better than dried, making every bite richer.
Ingredients
Directions
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 ⅔.
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 ¾ 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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