Sauteed Morels with Madeira and Plum Cream Sauce


  • 1lb sweet plums, about 2.5c whole
  • 1 1/2c chicken stock
  • 1/3c Madeira
  • 2T wine vinegar
  • 1/4c cream
  • 3T butter
  • 1lb morel mushrooms
  • more butter

How to make it

Broil whole plums in chicken stock until skins break. Push plums through a strainer into another saucepan. add Madeira and vinegar to puree, and simmer, reduce by half. Add cream and simmer gently until sauce begins to thicken and clear. While whisking, add butter in small lumps until thickened. Keep warm

Sautee morels in butter until morels are limp, 8-10 minutes. Pour sauce into pan to coat mushrooms. Serve immediately. Serves 4 generously or 6 adequately.

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