How To make Braised Morels
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
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.
How To make Braised Morels's Videos
Morilles à la Crème (Morels with Cream)
A classic French preparation for morels here. Sometimes less is more, and this is a great example of a minimalist prep to make sure your morels shine. This, along with Grandma's fried morels are usually one of the first things I make after a good hunt to share with friends and family.
Basically you just cook your morels, add some oniony thing, here I use green garlic, which is excellent but shallots or ramps would be fine too. Add a good splash of sherry, some cream or creme fraiche, and...a good spoonful of demi-glace.
The demi makes for a real luxury, but if you don't have any, you can reduce 1 quart or so of *unseasoned* bone broth down to a few tablespoons and get an approximation, or just skip it. Don't be tempted to add a bouillon cube or some other BS which are too strong, industrial tasting, and overly salty. Link in comments to the full method with proportions.
Pass around some toasted or grilled baguette or brioche and let the guests spoon the mushrooms and their sauce on top. I caught my girlfriends mom cleaning the bowl with her fingers on this batch.
Braised Mushrooms and Abalone | Malaysian Chinese Kitchen
Prepare this special Braised Mushrooms and Abalone for the Chinese New Year or a special occasion. It is a treat you don't want to miss! FULL RECIPE ►
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Blue Skies (courtesy of Silent Partner from the Youtube Library)
Venison Neck Roast with Morels
Pretty straight-forward recipe demonstration: debone a venison neck, tie it and braise, then make morel mushroom sauce with the stock.
Henry Freestone's Braised Butter Beans with Wild Garlic & Goat's Curd
Creamy butter beans are braised with onions and garlic in olive oil, butter and white wine until unctuous and soft, before being paired with wild garlic leaves and mounds of fresh, light goat's curd. A stunning plate that can act as a side, light lunch or main meal with some bread on the side. If wild garlic isn't in season, swap it out for spinach or any other leafy greens.
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Braised Endive | The F Word
Gordon Ramsay prepares braised endive and rice pilaf to go with seabass and pepper sauce on The F Word. .
#TheFWord #GordonRamsay #Food #Cooking .