 | | Directions |
- If mushrooms are not freshly picked, use dried morels. Reconstitute dried mushrooms in a bowl filled with warm water for approximately 45 minutes. Remove mushrooms. Strain liquid through a fine mesh strainer, cheese cloth, or other loosely woven fabric. Reserve liquid for later use if desired.
- Heat butter in heavy skillet over medium high heat. Add mushrooms, onions and garlic. Sauté until tender. Turn heat down.
- Add half & half and flour, whisking until combined. Stir until slightly thickened. Add wine and continue cooking for one minute, seasoning to taste with garlic pepper and parsley, if desired. Serve over vegetables of choice. Garnish with extra morels.
|
|
|
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 4
Serving Size: cup
|  | | Ingredients | | - | | 1 ounce dried morels |
| - | | 1/4 cup butter |
| - | | 1 clove garlic |
| - | | 2 tablespoons diced sweet onion |
| - | | 1 cup fat free half & half |
| - | | 1 tablespoon flour |
| - | | 1 tablespoon red wine |
| - | | garlic pepper to taste |
| - | | fresh parsley (optional) |
| |
| |
