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Morel butter

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Why I Love This Recipe

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

Ingredients You'll Need

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.

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