15-20 fresh morels or reconstituted dried, cut in half if large
1 large shallot chopped fine
1 large clove garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but the best on grilled New York Strip steaks.
Our recipe for grilled steaks
2 steaks of choice-we prefer New York Strips
4 TBS A-l or any bottled steak sauce
4 TBS Worcestershire
4 TBS Soy
1 large garlic clove crushed or diced
A few shakes of McCormick Montreal Steak seasoning (in the spice department)
a few dashes of Tabasco if desired
Mix all ingredients in ziplock bag, add steaks and marinate in refrigerator for at least an hour. Cook over hot grill to desired doneness. Remove and cover with foil for a few minutes, this insures a juicy steak! Plate up and serve with morel mushroom and cream sauce. Heaven!
