Braised Morels
Braised Morels, a pasta recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Braised Morels
Ingredients
- 2 c Morel mushrooms
- 2 tb Unsalted butter
- 1 tb Finely minced garlic
- 1 tb Finely minced shallots
- -=OR=- Onions 1/2 ts Salt
- 1/4 c Sherry or Madeira
- 1/4 c Brandy
- 1/2 c Whipping cream
- 12 oz Fresh pasta; -=OR=-
- 8 oz -Dried Pasta
Method
- 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.
More Pasta recipes
- Acorn Squash’N Pasta Soup
- Agliata Per Pasta(Garlic & Walnut Sauce For
- Amatriciana Sauce
- Angel Hair Pasta with Lemon & Garlic
- Angel Hair Soup with Chicken& Pine Nuts
- Angela’s Squid Spaghetti