- 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.
We 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