Morels in Wine Sauce
| Gently sautè scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper. |
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Village of Muscoda 206 N. Wisconsin Ave. Muscoda, WI 53573 608-739-3182 608-739-3183 (FAX) E-mail: cljohnson@wppisys.org
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