When made with morel mushrooms this is BY FAR one of our favorite mushroom dishes. Serve this cream sauce over a rare strip steak or with pasta and you will make friends for life! Also works well with sliced porcini mushrooms.
15-20 fresh morels or reconstituted dried, cut in half if large (sub sliced porcini mushrooms)
1 large shallot chopped fine
1 large clove garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup morel stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about five minutes. Add morel stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened, about 30-45 minutes. Classically served on toast, but the best on grilled New York strip steaks.
Recipe from The Great Morel.