Recipe for Morels With Calvados


1 tablespoon unsalted butter
1 lb morel mushrooms, sliced
1 lengthwise
1 lemon juice
1 salt and pepper
1/4 cup calvados
1/2 cup heavy cream
1 teaspoon fresh tarragon, chopped or
1/2 teaspoon dried tarragon
1 hot cooked pasta


Melt butter in a medium skillet over medium heat. Saute morels in butter, sprinkling with lemon juice, salt and pepper to taste. Cook, stirring often, until morels give up all their liquid, about 6 minutes. Stir in Clavados, then cream. Boil gently to reduce sauce and thicken slightly. Stir in tarragon. Serve as an appetizer over hot cooked pasta.

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