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Morel Sauce
Description
Savory morels and fresh herbs lend their flavors to poultry, lamb, veal, or vegetables. Great with roasted spring asparagus!Ingredients
Serves
4 to 6
- 1/3 cup finely chopped green onion
- 10 fresh morels, washed well, patted dry, trimmed, and cut into 1/4-inch pieces (or 1/2 ounce dried morels, soaked for 30 minutes in hot water, drained, and roughly chopped)
- 3 tablespoons unsalted butter
- 1 tablespoon mixed chopped fresh herbs (such as rosemary, sage, parsley, and basil)
- 1 container (11 ounces) More Than Gourmet White Wine Sauce
- 1/4 cup heavy cream
- Salt and ground black pepper
Methods/steps
- In a medium saucepan, sauté the green onion and morels in the butter until they are tender, about 5 minutes.
- Add the herbs and More Than Gourmet White Wine Sauce; simmer for 2 minutes.
- Whisk in the cream and season the sauce to taste with salt and pepper.
