Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Morel mushrooms
2 tb Unsalted butter
1 tb Finely minced garlic
1 tb Finely minced shallots --
=OR=- Onions
1/2 ts Salt
1/4 c Sherry or Madeira
1/4 c Brandy
1/2 c Whipping cream
12 oz Fresh pasta -- -=OR=-
8 oz -Dried Pasta

This recipe is good on either pasta or rice. Or, you can fill small
pie shells with the mixture.

WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones
whole. Bring 4 quarts of cold, salted water to a boil over high heat
on the stove. Melt the butter in a medium skillet over medium heat
and add the morels, garlic, shallots and salt. Cook,

TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag
3/4 full and squeeze out excess air. Label and place in freezer for
up to 3 months. Defrost at room temperature or on the defrost setting
of a microwave.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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