Unknown Recipe – 23

Unknown Recipe – 24
February 19, 2018
Unknown Recipe – 22
February 19, 2018

Unknown Recipe – 23

4 cups whole dried morel mushroom

2 cups boiling water

1 Tbsp butter

1 shallot finely chopped

2 Tbsp brandy

2 cups low salt chicken broth

1 cup whipping cream

1 cup slightly sweet sherry

PREPARATIONS

·         Combine Morel mushroom and 2 cups of boiling water in an 8 x 8 x 2 inch glass dish.

·         Let soak until mushroom softens.

·         Stirring occasionally for at least 1hr up to 3hrs.

·         Using a slotted spoon, transfer mushroom to  a small bowl, reserve soaking liquid.

·         Melt butter in a large sauce pan over medium high heat. Add shallot and saute for 3 minutes.

·         Add brandy and shake pan until brandy has almost evaporated – about 1 minute. Add chicken broth and cream slowly.

·         Pour in mushroom soaking liquid, leaving any sediment behind.

·         Then add mushroom.

·         Bring sauce to a boil, reduce heat to medium and boil gently until sauce thickens enough to coat spoon – about 30 minutes.

·         Pour all pan juices from roasting pan into small bowl. Spoon off fat from top, pour the juices into mushroom pan sauce.

·         Place roasting pan over 2 burners set on medium heat. Pour in sherry.

·         Boil for a minute, scraping up browned bits.

·         Pour into mushroom basa and boil sauce until it reduces to 3 cups – about 8 minutes.

·          Season with salt and pepper.

·         Transfer to bowl. Serve with pork.