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BackstoryWe got together with our son and his fiancee in Washington last week. Went oyster picking and came back to their house where he made a couple of sauces to dip them in. This was one he already had in the fridge. It is wonderful and I asked him for the recipe. So here is David's Morel butter (we can't all just simply go outside and pick morels, lucky them)
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
- 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.