Morels are the truffles of the Midwest. They are heavenly morsels available for a very short time in the spring. Unfortunately, most people simply dredge them through egg and a breading and then fry them in butter. Although I admit they are fantastic that way and I have to make them that way first they are also a very versatile mushroom that lend an earthy goodness to many dishes. They also pair very well with fresh asparagus. Tonight I sautéed them and made a gravy and then served them over a grilled beef tenderloin steak.
½ pound or more of fresh morels cut length-wise in half or quarters if large
1 Large shallot minced
3 Cloves garlic minced
2 Tablespoons olive oil
2 Tablespoons unsalted butter
¾ Cup chicken stock
1 Cup heavy cream
Salt & fresh ground pepper to taste
Heated olive oil in 12 inch skillet over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter. When melted add morels. Stir and cook until mushrooms start to brown; about 4 minutes. Add chicken stock, bring to simmer and cook for 2 – 3 minutes. Add cream and bring to boil. Reduce heat to low and cook until reduced and thickened.