There’s nothing better than being invited to dinner. Especially when it’s Alex. A librarian by trade, but by candle light this man is a minor culinary genius. Alex is also a mushroom hunter and angler. We can always count on something from the forest when we eat with Alex. This evening we had lamb chops from his friend, Tim at Purple Sage in Middleton, served with Brussel sprouts, baked yam and (our favorite) morel cream sauce. Our dinner schedule is wide open! Dinner invites and recipe submisions (with pictures) always thoughtfully considered.
Here’s Alex’s recipe:
Hydrate morels in just enough hot water to cover for 15 minutes.
Meanwhile, heat several tablespoons butter in a saute pan.
Add chopped shallot to pan. Saute until soft and golden.
Drain morels, reserving soaking liquid, and add to pan. Saute until
mushrooms begin to brown.
Add a few tablespoons of soaking liquid, and marsala (or another sweet
cooking wine) and simmer until liquid is reduced by two thirds.
Add cream. Simmer briefly. Add chopped fresh parsley or tarragon,
and salt to taste.
Optional – add a tsp or two of minced lemon zest.
Serve over steak, or with roast chicken, or on pasta with garbanzos,
asparagus tips, and parmesan.