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Creamy Morel Sauce

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Found a few pounds turkey hunting with the D-man, and had some to burn. Admittedly, morels aren't required for this recipe, but using quite a bit extra really made for a great topping on venison steak. Seriously good with fresh bread to soak up all that's left!

Creamy Mushroom (Morel) Sauce

Put on top of steaks, chicken, fish, etc.

• 2 Tbsp. extra virgin olive oil

• 2 Tbsp. unsalted butter

• ¼ cup finely chopped shallots – S & P to taste

• 4 cloves fresh garlic, minced

• ¼ cup sherry

• 15-20 morels or other mushrooms (large ones sliced)

• 2 cups chicken broth

• ½ cup heavy cream

• 2 Tbsp cornstarch

• 3 Tbsp. cold water, to mix with cornstarch

In medium sized saucepan, heat oil and butter on high heat. Add shallots, season with S & P, then carmelize. Add garlic and cook briefly, until aromatic. Add sherry and cook until liquid is almost evaporated. Add mushrooms and chicken broth, cook 5-6 minutes, backing down heat a bit to prevent overboil. Add cream, cook for additional 4-5 minutes until slightly thickened. Add cornstarch slurry for final thickening. Stir briskly enough to keep cornstarch from binding to morels, not too much so as to prevent breaking up mushrooms too much.

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This is a good recipe. Made one almost identical last night with porterhouse's. Of course it's the morels that make it!

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