Recipe:
About 15 fresh morels, rinsed well and cut in half lengthwise
1 large shallot, peeled and minced
1 clove garlic, peeled and minced
2 tbsp. olive oil
2 tbsp. unsalted butter
1/2 cup chicken stock
Truffle salt and freshly ground pepper to taste
3/4 cup heavy cream
Heat heavy pan over medium heat. Add olive oil, then shallots and garlic and saute briefly. Add butter and heat until melted. Add the morels, stirring and cooking until they begin to brown and release their moisture (about 5 minutes). Add chicken stock and cook for about 3 minutes. Stir. Add cream and continue heating on low until reduced and thickened slightly.
Serve over pasta (I used fresh linguine) or perhaps sauteed or poached chicken breasts.
Serves 4
