Morels in Tarragon Cream
Recipe Courtesy of Gerry Wilson.
1/2 lb. fresh Morels, sliced
1/4 Cup Shallots, thinly sliced
1 T unsalted butter
2 T sweet Marsala wine
2 T Tamari soy sauce1 C heavy cream
1 sprig of fresh TarragonFreshly ground white pepper
1 dash of hot pepper sauce
2 T plain strained* yogurt*24 hours in advance, drain yogurt in a yogurt strainer or cheesecloth to a soft cream cheese consistency.
Add Morels to a large wash pan of cold water. Agitate. Drain. Repeat two more times until Morels are clean. Place Morels in a salad spinner and whirl dry.
Saute Shallots in butter in a heavy saucepan until translucent. Add Morels, Marsala, and Tamari and cover saucepan with tight lid. Cook over medium heat 10 minutes. Remove lid and cook just until liquid evaporates. In a separate saucepan bring heavy cream to a boil and reduce to about 1/2 cup, stirring regularly, about 10 minutes. Add Tarragon sprig to hot cream for 5 minutes. Remove Tarragon sprig.
Pour cream over Morels, whisk in yogurt and season to taste with white pepper and a dash of hot pepper sauce. I use Nancys Plain Honey Yogurt, Crystal Extra Hot red pepper sauce, San-J wheat free Tamari soy sauce, and a good quality Italian Marsala wine. This cream sauce is spectacular over grilled beef. You may want add some sea salt to intensify the flavors. Or toss a couple of tablespoons into hot chicken rice-noodle soup.
This recipe is wheat free.