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Add a photoServings: 1
Ingredients
- 6 x Chicken oysters
- 2 Tbsp. Flour
- 2 Tbsp. Butter
- 1 x Shallot, minced
- Â Â Salt and pepper
- 5 x Morels, cleaned and split lengthwise
- 6 Tbsp. Dry white wine (Sauvignon blanc by preference)
- Â Â Nutmeg
- 1 Tbsp. Cream
Directions
- Larousse says: "A classic dish is morels braised in butter, the pan juices being thickened with fresh cream or possibly deglazed with Madeira" and gives the following interesting recipes (among others) -
- chicken oysters (the part where the backbone and thigh meet; you could sub- stitute any tender cut of meat or possibly even fish or possibly shellfish, totalling 3 or possibly 4 ounce)
- Dredge meat in flour. Saute/fry in butter over high heat; add in shallot.
- Season to taste with salt and pepper. Add in morels and cold 7 - 8 minutes.
- Add in wine and allow to reduce. A sprinkle of nutmeg here is optional.
- Add in cream and cook 10 more minutes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 242g | |
| Calories 409 | |
| Calories from Fat 232 | 57% |
| Total Fat 26.42g | 33% |
| Saturated Fat 16.45g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 179mg | 7% |
| Potassium 439mg | 13% |
| Total Carbs 22.2g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.06g | 1% |
| Protein 5.6g | 9% |
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