David’s Morel Mushroom Sauce (any mushroom will work) Recipe
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Category: |
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Ingredients: |
Ingredients: 1 c. butter, cut into small chunks, plus 2 tbsp
4 small shallots cut into 1/8-inch dice (or 1 medium yellow onion)
6 oz. fresh morel mushrooms or rehydrated dried morels (rehydrate in veal or beef stock), cut in slices
Salt and freshly ground pepper
1 tbsp. freshly chopped thyme leaves (no stems)
½ c. cooking water (if serving with gnocchi or pasta)
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Directions: |
Directions:In a sauté pan, heat 2 tbsp. butter over medium-high heat until it foams. Add the chopped shallots and cook until the shallots are soft and translucent. Add the mushrooms and let sit without stirring until they give out their juices. Toss the mushrooms and season to taste with salt and pepper. Add the chopped thyme, and continue cooking until the mushrooms are soft and golden brown, about 7 minutes more (rehydrated mushrooms only need 2-3 minutes).
Add the remaining butter and ½ cup of the cooking water. Whisk together as the butter melts to form an emulsified sauce.
Cook gnocchi according to package directions for al dente (or cook a little less than pkg. directions). Drain.
Add drained gnocchi to mushroom sauce and toss quickly to combine and heat though, about 1 minute, then serve immediately.
Top with fresh grated Parmesan cheese. |
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Personal
Notes: |
Personal
Notes: I hunted morels with my Dad growing up in IN and David has eaten them in sauces all his life (dehydrated ones). We had fresh morels in Reno at Chris’s Dad's ranch- so David finally got to see a fresh morel mushroom up close! He made this sauce with his favorite mushroom to put on gnocchi.
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