2 tablespoons butter
4 ounces fresh morels
4 ounces cremini mushrooms
2 sprigs fresh thyme
2 shallots
1/8 cup Madeira
Salt
Freshly-ground black pepper
1/4 cup sour cream
4 slices white bread
and toasted
Directions: one line for each direction. When saved the lines will be numbered.
In a medium skillet, over a high heat, melt the butter. Sauté the morels and mushrooms 3 to 4 minutes. Add the thyme and shallots, and cook until translucent. Add Madeira and reduce. Season with salt and pepper. Cook until the mixture is fairly dry. Cool.
Transfer mixture into a food processor and puree until smooth. Add sour cream and season to taste. Place in a crock and serve with toast points.
This recipe yields 4 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9666) - from the TV FOOD NETWORK
