Creamed Morels

Serves 4 - Preparation: 10 Cook :18 Stand 1:00 Total 1:28

Serve as a side dish or as a topping for sauteed pheasant breast.

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Ingredients

2 cups water
1 ounce morels, dried
1 ounce butter
1/8 teaspoon garlic, minced
8 ounces heavy cream
1/2 chicken bouillon cube
1 teaspoon tomato paste
salt and white pepper, to taste

Instructions

Bring the water to a boil and add the morels. Remove from heat and allow the mushrooms to soak for 1 hour. Remove the mushrooms and reserve the liquid. Rinse the mushrooms thoroughly under cold running water and pat dry with a towel.

Strain the liquid to remove any dirt particles and cook over high heat until reduced to 1/4 cup. Reserve.

Saute the mushrooms in the butter and garlic for 2 minutes. Do not brown the garlic. Add the heavy cream, bouillon cube, and tomato paste and bring to a boil. Reduce the cream by half until it is quite thick. Adjust the flavor with salt and white pepper.

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