Name: Morels with Calvados
Ingredients: 1 tb Unsalted Butter; 1 lb Morel Mushrooms, sliced; Lengthwise; Lemon Juice; Salt and Pepper; 1/4 c Calvados; 1/2 c Heavy Cream; 1 ts Fresh Tarragon, chopped or; 1/2 ts Dried Tarragon; Hot Cooked Pasta

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers, Cyberealm	4	Servings

INGREDIENTS

1	tb	Unsalted Butter
1	lb	Morel Mushrooms, sliced
		Lengthwise
		Lemon Juice
		Salt and Pepper
1/4	c	Calvados
1/2	c	Heavy Cream
1	ts	Fresh Tarragon, chopped or
1/2	ts	Dried Tarragon
		Hot Cooked Pasta

INSTRUCTIONS

Melt butter in a medium skillet over medium heat. Saute morels in butter,
sprinkling with lemon juice, salt and pepper to taste. Cook, stirring
often, until morels give up all their liquid, about 6 minutes. Stir in
Clavados, then cream. Boil gently to reduce sauce and thicken slightly.
Stir in tarragon. Serve as an appetizer over hot cooked pasta.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY and home of Kook-Net 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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