This recipe is good on either pasta or rice. Or, you can fill small pie
shells with the mixture. WIPE MORELS CLEAN. Cut larger ones in quarters,
leave smaller ones whole. Bring 4 quarts of cold, salted water to a boil
over high heat on the stove. Melt the butter in a medium skillet over
medium heat and add the morels, garlic, shallots and salt. Cook, stirring,
for 5 minutes. Add the sherry and brandy. Increase the heat to high and
cook until the liquid reduces by about 2/3. Add the cream and cook until
the liquid reduces to a saucelike consistency and is thick enough to coat a
spoon. Remove from the heat and keep in a warm place until the pasta is
finished cooking. Add the pasta to the boiling water, cook until desired
doneness, drain and toss with the mushrooms. Place on a serving platter or
in a large serving bowl and serve immediately. Can be prepared up to an
hour in advance to this point and kept, covered, in the pan. TO FREEZE
MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag 3/4 full and
squeeze out excess air. Label and place in freezer for up to 3 months.
Defrost at room temperature or on the defrost setting of a microwave.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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