- 3 or 4 morels
- 1 stick of butter
- 1/4 cup dry sherry
- 1 tsp chopped, fresh garlic
Dice the morels
Get a small frying pan medium hot
Add 1 tsp butter to the pan as well as the diced morels and garlic
Saute for approx 3 minutes, stirring occasionally
Add the dry sherry and let it reduce until it thickens and resembles syrup
Turn off the heat, add the remaining butter, letting it all melt.
Pour into a non-reactive container.
Let it chill in the refrigerator, mixing it halfway to a solid state so that it emulsifies.
Repeat the above step a couple of times as it chills until the morels bits stop drifting to the bottom.
It can be used various ways, as a dip for oysters, finishing marinade on steak, lightly buttered on bread, as a condiment for artichokes, etc.
I hope you enjoy this as much as I did. It can be kept in the fridge, covered for up to a month. lucas