Morel Mushroom Sauce
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 1⁄4 lb morel
- 1⁄8 cup butter
- 1⁄2 garlic clove
- 1 1⁄2 tablespoons flour
- 1 cup water
- 1⁄16 teaspoon celery salt
- salt and pepper
directions
- 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.
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Reviews
-
I reconstituted the mushrooms in a mixture of vegetable stock & red wine (more stock than wine). I saved this liquid and used it in the place of the water. Other than that I followed the recipe exactly. This was very delicious - a first experience for us with morel mushrooms, and boy were they worth the expense! Thank you, Krsi for a phenomenal mushroom sauce!
-
This was very good. A few things I did; I had dried morels, so reconstituted them with hot (not boiling) water and a little milk. I then used this reserved liquid in place of the 1 cup water for more flavor as the other reviewer did. Also, try not to thicken the sauce too much. It thickens as it cools on the meat or pasta. I got worried and tried to thicken it more, and it ended up being too thick!
RECIPE SUBMITTED BY
Krsi Sue
United States