MOREL MUSHROOM CREAM SAUCE (GLUTEN FREE)
If you are a fan of morel mushrooms you will enjoy this sauce. The cream adds a luxurious note to the sauce. Delicious with any meat or pasta dish.
Provided by tanish
Categories Free Of...
Time 30m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the rice flour and beef broth to make a smooth paste. Set aside.
- Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.
- Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.
- In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.
- Melt the butter in a saucepan, saute the shallots until soft.
- Add the mushrooms and thyme. Continue to cook a couple of minutes.
- Add the broth, simmer until the flavors are well blended.
- Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.
- If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.
Nutrition Facts : Calories 310.8, Fat 30.4, SaturatedFat 19, Cholesterol 96.8, Sodium 723.1, Carbohydrate 7.1, Fiber 0.1, Sugar 0.1, Protein 3.8
CREAMY MOREL MUSHROOM SAUCE
This is my (and DH's) all-time favorite recipe. We usually reserve this delectable mushroom sauce for special occasions, because it is by far the VERY BEST mushroom sauce ever! I got the recipe from my brother-in-law who traveled quite a bit for his job as an aerospace engineer. While in Micronesia during one of his business trips, he ordered grilled steak that was served with a creamy morel mushroom sauce. One bite, and he was completely hooked (which was my experience as well). And it then became his personal mission in life to duplicate that recipe. After trying various versions, he eventually came up with this recipe, and he passed it on to me (some begging and groveling was involved). I'm posting it here with his approval. Thanks, Jimmy!
Provided by Northwestgal
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
- After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
- Finely mince the rehydrated mushrooms; set aside.
- In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
- Spoon the sauce over grilled steaks (especially New York or Sirloin), veal, lamb, grilled chicken breasts, or pasta.
- NOTE: For the wine, it doesn't really matter what kind of red wine you use. The wine is just to rehydrate the mushrooms, not to really flavor the sauce. So feel free to use whatever red wine you have on hand. I have used a lot of different red wines for this sauce, and they all seem to work just fine. But I probably use merlot and cabernet the most. But if a different variety of red wine is your favorite, then by all means use it. That way, if you use a wine you actually enjoy drinking, then it's more likely you'll enjoy using it in this recipe.
Nutrition Facts : Calories 291.2, Fat 24.9, SaturatedFat 15.5, Cholesterol 89.2, Sodium 62, Carbohydrate 5.3, Fiber 0.1, Sugar 0.7, Protein 2
MOREL SAUCE
Provided by Food Network
Yield ample to sauce 6 servings
Number Of Ingredients 7
Steps:
- Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
- Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.
MOREL SAUCE
Steps:
- In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel. Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam). Stir mixture over moderate heat until caramel is dissolved,
- about 3 minutes. Remove pan from heat.
- In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer morels with a slotted spoon to a bowl and reserve. Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes. Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.
- Remove pan from heat and stir in caramel mixture. Sauce may be prepared up to this point 2 days ahead and chilled, covered. Chill morels separately, covered. Reheat sauce over moderate heat before proceeding with recipe. Add morels to sauce with salt and pepper to taste. If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice.
- To soak dried Morels:
- Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes. Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired. Pat drained morels dry with paper towels. (Do not eat raw morels as they can cause digestive disorders.)
MOREL MUSHROOM SAUCE
I use both fresh morels or reconstituted mushrooms that I dried earlier. My family loves to hunt for morels and can be sold for up to $50 a pound when fresh!
Provided by Krsi Sue
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In skillet, saute garlic in butter.
- Discard garlic if you wish.
- Saute mushrooms and remove. Set the mushrooms aside to add later.
- Stir in flour to make a roux.
- Add water, celery salt, salt and pepper.
- Stir and cook until thickened.
- Add mushrooms back inches.
- Serve with your favorite meat or as a gravy.
Nutrition Facts : Calories 273.3, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 174.3, Carbohydrate 13.2, Fiber 1.5, Sugar 1.9, Protein 5
GLUTEN-FREE MUSHROOM SAUCE
Playing in the kitchen, trying to make a gluten-free cream sauce for my celiac son.
Provided by D Hanslip
Categories Creamy Pasta Sauce
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Bring chicken broth, mushrooms, seasoning blend, parsley, rum, and salt to a boil in a small saucepan. Reduce heat and simmer for 15 minutes.
- Remove a spoonful of hot broth and mix with cornstarch in a coffee mug. Add back to the simmering liquid; cook until liquid reduces by half, 2 to 3 minutes.
- Add cream and simmer until desired consistency is reached.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 8.2 g, Cholesterol 83.5 mg, Fat 22.5 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 13.9 g, Sodium 774.3 mg, Sugar 1.7 g
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