Tis the season for rock cod fishing and morel mushroom hunting! I don't know which I like better, but I do know that this recipe sure makes the best of both! If you have not been so lucky as to find any wild morels, that's okay. This recipe works just as well with dried ones. You can usually buy them at a gourmet grocery store as well as online now.
Morel and Smoked Oyster Sauce
- 4 ounces fresh Morels, sliced (about 1.5 cups) or 1-2 ounces dried morels, reconstituted in boiling water, a little soy sauce and a little white wine
- 4 tablespoons butter
- 1 teaspoon chicken bouillon granules (or one cube)
- 1.5 cups water (use some of the water used to reconstitute the dried morels)
- 4 tablespoons flour
- 1 cup light cream
- 2 ounces Fontina cheese, shredded
- 1 3.75ounce can smoked whole small oysters
Saute morels in 1 tablespoon butter over medium heat for 5-8 minutes. Dissolve chicken bouillon in water and set aside. Melt 3 tablespoons butter in a 2-quart saucepan. Stir in flour and cook over medium-high heat, stirring constantly, for 2-3 minutes. Whisk in water and chicken bouillon. Add cream and simmer, stirring constantly, over low heat until thickened and smooth. DO NOT ALLOW TO BOIL! Stir in cheese, morels, and oysters. Season to taste with salt and pepper.
Makes approximately 3 cups of sauce.
Serve over baked or grilled white fish, like rock cod, ling cod or halibut. Also fabulous over pasta! (if your sauce thickens too much, use a little white wine to thin) Enjoy!
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