Ok - recipe for the morel cream sauce. I can't ever seam to find morels, but may can use another mushroom
I spent $71 at the grocery store today just for the filets and ingredients to prepare this meal…minus the morels, of course. If you want to do it, I'd highly recommend buying some dehydrated morels to use…seriously, what's a few extra bucks to make it right when you've already got that much invested?
Ok, for the sauce…melt 2 sticks butter, add one small minced shallot and soften (don't brown). Throw in the mushrooms and cook down until well "wilted" (I guess…don't really know the term for it). Once the morels have shrank and cooked down, add 2 cloves minced garlic and cook for about a minute. Then, add flour and stir in and lightly brown…you're kinda looking to make a really light roux at this step. Next, you want to deglaze…I've used white wines in the past. But I've found I really prefer the flavor of vegetable stock for this dish. So, deglaze with vegetable stock and stir. Next, add in some heavy cream, keep it at a low simmer and keep stirring FOREVER. Eventually, it'll thicken and be perfection.
Edit: If you're wanting to make morel Alfredo sauce, same basic recipe, but don't add flour to make a roux…instead, add the cream, bring to a simmer and add freshly grated Parmesan cheese (FRESH…not pre shredded or the crap in a jar with a green lid
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