MOREL CREAM SAUCE

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Morel Cream Sauce image

This sauce is ideal over a simple salt-and-pepper steak. Add as many morels as possible.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Serves 6 (Makes 2 1/2 cups)

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
2 shallots, minced
1 pound morels, quartered
1 beef bouillon cube
1 cup warm water
1 12-ounce can evaporated milk
2 tablespoons sherry
Coarse salt and freshly ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.
  • Dissolve bouillon cube in water and stir into mushroom mixture. Add milk and sherry and gently simmer until sauce has thickened, about 15 minutes. Season with salt and pepper.

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