Written By Cynthia Annett-Hynes Recipes / Side dish Apr 8, 2011 Wild Morel Cream Sauce SHARE VIA: Facebook Twitter PinterestIn the winter months we turn to our store cupboards, looking to preserves and dried foods for a taste of the warmer months. Eric Whitehead, Vancouver Island’s professional mushroom forager par excellence (the man behind Untamed Feast), shares his favourite morel recipe with us, adding that dried mushrooms such as morels offer a more intense, concentrated flavour.Ingredients:20 g dried morels (1 pkg. Untamed Feast morels)1 cup water, room temperature1 Tbsp. butter1 cup onion, chopped2-3 cloves fresh garlic, minced1/3 cup bacon or pancetta, diced1/4 tsp. salt1/8 tsp. pepper2 Tbsp. aged cheddar, crumbled2 Tbsp. dry white wine2/3 cups table cream 2 tsp. all-purpose flour3 cups pasta of choice fleur de sel Method:Place morels in large bowl with water. Swirl the morels around with your fingers to ensure they all get wet. Let stand for 10-15 minutes, kneading gently occasionally; this ensures full rehydration and helps any grit from nature settle to the bottom of the bowl. While the morels soak, finely dice onion, garlic and bacon. Sauté over medium-high heat in frying pan until golden and slightly crisp. Remove morels from water, gently squeezing them over the soaking bowl. Do not discard soaking water. Finely chop morels and add to frying pan. Reduce heat to medium and sauté for 2-3 minutes. Slowly pour the morel soaking water into the pan, leaving any grit in the bowl (you can also use a fine sieve to catch any grit). Reduce heat to low and simmer 5-10 minutes.Cook pasta according to package directions. Add aged cheddar, wine, salt and pepper to morel sauce. Simmer for another 5 minutes, stirring occasionally. Adjust seasonings if necessary. Combine water and cream. Sprinkle flour over cream and whisk until well incorporated. This mixture will be used to thicken the sauce. Add the thickening mixture to the mushroom sauce, stirring to combine. Reduce heat, simmer and stir for 5-10 minutes. Pour wild morel sauce over cooked pasta, and sprinkle with fleur de sel. Serve with your favourite steamed green vegetable.Serves 3-4.RecipesSauceStarters SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.