2023 Update: JFC. And I wonder why I’m overweight!
Morel’s are delish but a pain to acquire these days. If you are the scavenger type then check this www site.
This is one that I had at some restaurant years ago. It was served over fettuccine as a side dish. Pricey side dish.
- stick (1/2 cup) unsalted butter
- 1 cup heavy cream
- 2 tablespoons Cognac
- 1 1/4 pounds fresh morels, rinsed, drained, and patted dry, or 1/4 pound dried (source above), soaked, drained, and patted dry
In a skillet melt 2 tablespoons of the butter over moderately low heat, add the cream, the Cognac, and salt and pepper to taste, and bring the mixture to a boil. Add the morels, simmer them, covered, for 10 minutes, and keep the mixture warm. Serve over chicken.