| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Cyberealm |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Unsalted Butter |
| 1 |
lb |
Morel Mushrooms, sliced |
|
|
Lengthwise |
|
|
Lemon Juice |
|
|
Salt and Pepper |
| 1/4 |
c |
Calvados |
| 1/2 |
c |
Heavy Cream |
| 1 |
t |
Fresh Tarragon, chopped or |
| 1/2 |
t |
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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