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After searching for a good recipe with wine and morels I found this. I adapted it some... DAAAAANG!
People would be paying some serious cash for this in a restaurant. Cooked a choice rib roast myself, was listed to go with NY strip steaks.
Meat was lightly olive-oiled and seasoned with kosher salt/cracked pepper and warmed to room temp then cooked at 325 until 158 degrees, about 3 hours 50 minutes
Oven times/temps will vary
I used a half recipe of this...Awesome!
1-2 tablespoons butter
1 medium shallot, minced
2 cups morels, not packed into the cup (if rehydrated save and strain soaking water)
1/2 cup white wine (Chardonay was good)
3 cups beef stock, (substitute some strained rehydrating liquid if dry morels are used)
1 cup heavy cream
Salt and pepper, to taste
Sauté shallots over medium heat until translucent.
Add morels and a pinch of salt and dash of pepper. Sauté for 3 minutes, stirring occasionally.
Add white wine and stock liquid and simmer until liquid is reduced by two thirds, about 20 minutes or so.
Add heavy cream. Lower heat and continue simmering for 20 minutes until sauce thickens stirring often.
Add a bit more cream or half n half in if you want a little more than you see there or your meat needs a little more time (I did). Season with salt & pepper.
People would be paying some serious cash for this in a restaurant. Cooked a choice rib roast myself, was listed to go with NY strip steaks.
Meat was lightly olive-oiled and seasoned with kosher salt/cracked pepper and warmed to room temp then cooked at 325 until 158 degrees, about 3 hours 50 minutes
Oven times/temps will vary
I used a half recipe of this...Awesome!
1-2 tablespoons butter
1 medium shallot, minced
2 cups morels, not packed into the cup (if rehydrated save and strain soaking water)
1/2 cup white wine (Chardonay was good)
3 cups beef stock, (substitute some strained rehydrating liquid if dry morels are used)
1 cup heavy cream
Salt and pepper, to taste
Sauté shallots over medium heat until translucent.
Add morels and a pinch of salt and dash of pepper. Sauté for 3 minutes, stirring occasionally.
Add white wine and stock liquid and simmer until liquid is reduced by two thirds, about 20 minutes or so.
Add heavy cream. Lower heat and continue simmering for 20 minutes until sauce thickens stirring often.
Add a bit more cream or half n half in if you want a little more than you see there or your meat needs a little more time (I did). Season with salt & pepper.
. It is really rich and a little goes a long ways. I bet porchini would be equally as good. May try it myself now that you mentioned it.
