Morilles à la Crème Morels with Cream

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=hidLn-Oe1z4

https://foragerchef.com/morilles-a-la... • A classic French preparation for morels here. Sometimes less is more, and this is a great example of a minimalist prep to make sure your morels shine. This, along with Grandma's fried morels are usually one of the first things I make after a good hunt to share with friends and family. • Basically you just cook your morels, add some oniony thing, here I use green garlic, which is excellent but shallots or ramps would be fine too. Add a good splash of sherry, some cream or creme fraiche, and...a good spoonful of demi-glace. • The demi makes for a real luxury, but if you don't have any, you can reduce 1 quart or so of unseasoned bone broth down to a few tablespoons and get an approximation, or just skip it. Don't be tempted to add a bouillon cube or some other BS which are too strong, industrial tasting, and overly salty. Link in comments to the full method with proportions. • Pass around some toasted or grilled baguette or brioche and let the guests spoon the mushrooms and their sauce on top. I caught my girlfriends mom cleaning the bowl with her fingers on this batch.

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