Ingredients
1 lb. fresh morels
3 tbs. butter
2 tbs. sliced celery
1 tbs. onion juice
1⁄8 tsp. paprika
1 tbs. all-purpose flour
1 cup hot medium cream
1 tbs. fresh orange juice
1 tbs. orange zest
1 tbs. white grape juice or sherry
Salt, pepper, cayenne, ground nutmeg
Preparation
Wipe mushrooms with damp cloth. Remove stems and chop.
Melt butter in pan, add flour and stir as if making a roux. Add mushrooms, celery, onion juice and paprika. Cover and simmer until mushrooms are tender, about 8 minutes.
Add cream and cook for 1 minute. Add orange juice, orange zest and grape juice or sherry, according to preference. Season to taste with salt, pepper, cayenne and nutmeg.
Serve in individual dishes along with toasted French bread.
Makes four 1-cup servings.
