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Title: Morels with Calvados
Categories: Appetizer
Yield: 4 Servings
| 1 | tb | Unsalted Butter |
| 1 | lb | Morel Mushrooms, sliced |
| Lengthwise | ||
| Lemon Juice | ||
| Salt and Pepper | ||
| 1/4 | c | Calvados |
| 1/2 | c | Heavy Cream |
| 1 | ts | Fresh Tarragon, chopped or |
| 1/2 | ts | Dried Tarragon |
| Hot Cooked Pasta |
Melt butter in a medium skillet over medium heat. Saute morels in butter, sprinkling with lemon juice, salt and pepper to taste. Cook, stirring often, until morels give up all their liquid, about 6 minutes. Stir in Clavados, then cream. Boil gently to reduce sauce and thicken slightly. Stir in tarragon. Serve as an appetizer over hot cooked pasta.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
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