Recipe - Morels With Calvados

1 tablespoon Unsalted Butter
1 pound Morel Mushrooms, cut or sliced up
Lengthwise
Lemon Juice
Salt and Pepper
One fourth cup Calvados
One half cup Heavy Cream
1 teaspoon Fresh Tarragon, chopped or
One half teaspoon Dried Tarragon
Hot Cooked Pasta

Melt butter in a medium skillet over medium heat. Saute morels in butter,
sprinkling with lemon juice, salt and pepper to taste. Cook, stirring
often, until morels give up all their liquid, about 6 minutes. Stir in
Clavados, then cream. Boil gently to reduce sauce and thicken slightly.
Stir in tarragon. Serve as an appetizer over hot cooked pasta.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY and home of KookNet 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini