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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes. | 2. Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside. | 3. Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more. | 4. Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper. | 5. Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through. | 6. Serve with crostini (slices of a French bagette, toasted). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
button mushroom	12	ounces		302.6	0.0	67.32	1.7
morel	6		sliced	52.7301	8.6749	5.307	0.9696
shallot	1		minced	115.2	26.88	4.0	0.16
tarragon	1/2	tablespoon	dried	2.655	0.452	0.2049	0.0652
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
white wine	1/4	cup		-	-	-	-
crostini				302.6	0.0	67.32	1.7
salt pepper				302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.