Creamy Morel Sauce

Morel mushrooms appear in early May for a period of two weeks and are best hunted in a wooded area following a rain.  Once you find "your spot" you keep that a secret and never to be shared.  They will be found near the base of certain trees, not all trees.  You may spend a day walking a wooded area never to be rewarded with a find but you will not give up the search.  There are no words to describe the delectable delicious fungi.  Cut them into halves and soak in salt water to remove any tiny bugs that may have taken residence to share your bounty.  Serve this sauce with a prime steak!

Creamy Morel Sauce

Ingredients:

2 cups morels  can use dehydrated mushrooms.

1 cup red wine

2 shallots, finely minced

1 tablespoon butter

1 cup heavy cream

1 to 2 tablespoons beef base

Black pepper to taste

Directions:
Soak in a salt water if using fresh Spring morels.  Soak the dehydrated morels in the red wine for 20 to 30 minutes.  Place them in a colander and and rinse with cool water shaking them a bit to remove any grit.

Mince the mushrooms and set aside,

In a large skillet saute the minced shallot just until they are clear, about 3 to 4 minutes.

Add the minced mushrooms and beef base and stir well.  While stirring, add the cream and pepper continuing to stir until thickened.

Spoon the sauce over the grilled steaks and enjoy.

Note: I would use any mushroom in this recipe when the morels are not in season.