Prep 10 mins
Cook 0 mins
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!
- 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
- 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.
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!
This is five stars!!I used dried morels again and soaked in warm water and milk, then drained off and saved for soup. So good to serve over chicken and dressing or as a gravy over potatoes.