Did you saute them in butter with a dash of tarragon & a cup (or 2) of champagne?
Z
zoebisch01
Actually, I always dry my Morels (and usually any Boletes I find as well). The flavor is so much better. One favorite method is to soak them in Heavy Cream. I then cook Chicken or Pork in a pan over medium-high flame, browning to a deep golden brown and flipping only once. When that is removed, I toss in some finely minced Shallot, deglaze with Dry White Wine and then add the Cream and Morels. This gets reduced to a thick, bubbly consistency. The meat gets placed over steamed short grain Rice and then the reduction is spooned on top. This is an incredible dish.
E
Elut
Yum, congratulations, you just made a French guy salivate while speaking about food...
