Tuesday, February 22, 2011
Morel mushrooms are a highly prized fungi in the midwest, especially in Michigan where hubby and I are from. They are hard to find, very expensive, and out of this world delicious. When I saw dried Morels in my local grocery store, I just about yelled, "Eureka!!" It was truly like finding treasure!
On the back of the package was directions for the Morel sauce that I made and served with gnocchi. Of course I neglected to save the package, so will try to remember the recipe to the best of my ability. But really, how can you go wrong with wine, butter, onion, garlic and heavenly Morels??
Morel Mushroom Gnocchi
4 ounces Morel Mushrooms
1 package of your favorite gnocchi
1/2 cup heavy cream (I always use fat free half & half and never notice a difference)
1/2 cup dry white wine (I used Tabor Hill, our favorite Michigan wine)
5 tablespoons butter
2 cloves of garlic, minced
1 small white or yellow onion, diced
Salt and pepper to taste
Parmesan cheese for garnishing
Boil water and cook gnocchi according to package directions. Drain and set aside. Meanwhile melt butter in a saute pan and add in onions and garlic. Saute until soft, but not brown. Add in wine, cream and Morels.
Stir frequently sauce thickens and mushrooms are tender. Salt and pepper to taste. Serve over hot gnocchi. Garnish with grated Parmesan cheese.