Morel Mushroom Cream Sauce Gluten Free Recipes

CREAMY MOREL MUSHROOM SAUCE

Steps:

• Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
• After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
• Finely mince the rehydrated mushrooms; set aside.
• In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
• Spoon the sauce over grilled steaks (especially New York or Sirloin), veal, lamb, grilled chicken breasts, or pasta.
• NOTE: For the wine, it doesn't really matter what kind of red wine you use. The wine is just to rehydrate the mushrooms, not to really flavor the sauce. So feel free to use whatever red wine you have on hand. I have used a lot of different red wines for this sauce, and they all seem to work just fine. But I probably use merlot and cabernet the most. But if a different variety of red wine is your favorite, then by all means use it. That way, if you use a wine you actually enjoy drinking, then it's more likely you'll enjoy using it in this recipe.

MOREL MUSHROOM CREAM SAUCE (GLUTEN FREE)

Steps:

• Mix together the rice flour and beef broth to make a smooth paste. Set aside.
• Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.
• Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.
• In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.
• Melt the butter in a saucepan, saute the shallots until soft.
• Add the mushrooms and thyme. Continue to cook a couple of minutes.
• Add the broth, simmer until the flavors are well blended.
• Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.
• If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.

MOREL MUSHROOM SAUCE

Steps:

• In skillet, saute garlic in butter.
• Discard garlic if you wish.
• Saute mushrooms and remove. Set the mushrooms aside to add later.
• Stir in flour to make a roux.
• Add water, celery salt, salt and pepper.
• Stir and cook until thickened.
• Add mushrooms back inches.
• Serve with your favorite meat or as a gravy.

GLUTEN-FREE MUSHROOM SAUCE

Steps:

• Bring chicken broth, mushrooms, seasoning blend, parsley, rum, and salt to a boil in a small saucepan. Reduce heat and simmer for 15 minutes.
• Remove a spoonful of hot broth and mix with cornstarch in a coffee mug. Add back to the simmering liquid; cook until liquid reduces by half, 2 to 3 minutes.
• Add cream and simmer until desired consistency is reached.