Fridays in the Kitchen: Morell Cream Sauce, Seared Scallops, and Mushroom Risotto

Soak morel mushrooms in warm water for 20 minutes to rehydrate.

Drain and rinse the mushrooms thoroughly, then chop coarsely.

Melt butter in a skillet over medium heat until foamy.

Add chopped shallots and garlic; sauté until translucent, about 3-4 minutes.

Stir in the morel mushrooms and cook until tender, about 5-7 minutes.

Pour in white wine and simmer until reduced by half, about 3-5 minutes.

Add chicken stock and fresh thyme; simmer for 10 minutes.

Stir in heavy cream and bring to a gentle simmer.

Season with salt and black pepper to taste.

Cook until the sauce thickens slightly, about 5-7 minutes.

Remove from heat and stir in chopped parsley before serving.

Spice Level:

Dietary

Allergens