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Morels with calvados

Yield: 4 Servings

Ingredients:

• 1 tb Unsalted Butter
• 1 lb Morel Mushrooms

Instructions:

sliced Lengthwise Lemon Juice Salt and Pepper 1/4 c Calvados 1/2 c Heavy Cream 1 ts Fresh Tarragon chopped or 1/2 ts 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 Kook-Net 315-786-1120

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